Oatmeal Cookies
This is a post from Like through the Oven supplied by our sponsor, Mott’s Applesauce.
I really like cookies, I’ve even written a book, Wise Cookie , about cookies! Among my all period favorite cookies is an oatmeal chocolates chip cookie. I love the combo of the chewy texture you get from the oatmeal as well as the delicious richness of the chocolates potato chips. I also love what a flexible cookie foundation an oatmeal cookie is, as possible made with delicious chocolate potato chips, raisins, butterscotch potato chips, nuts, dried fruits, you can find so many possibilities!
Some cookie recipes call for in regards to a cup of butter, I’ve lightened up BHG’s Oatmeal Cookie formula by replacing a number of the butter cauliflower risotto with truffle oil recipe Mott’s Applesauce. These cookies possess 1/2 cup of butter, which is fifty percent that of the common oatmeal cookie recipe. The email address details are delicious, especially for those who love an excellent, chewy, oatmeal cookie. In addition to lightening these up with applesauce, I also replaced the all purpose flour with white whole wheat flour. I really like how white whole wheat flour works therefore well in place of all purpose flour, and transforms these cookies right into a whole grain treat.
To create my version of the Oatmeal Cookies , you should make the next changes:
In place of 3/4 cup of butter, use 1/2 cup of butter and 1/3 cup Mott’s Applesauce.
Instead of all purpose flour, use white whole wheat flour.
We loved these cookies! An excellent hint for keeping your cookies moist when storing them is to place a slice of sandwich loaf of bread in the box you happen to be storing your cookies in. It works like a charm with these cookies!
10 Responses to Oatmeal Cookies “
I love using whole wheat and oatmeal. My best cookies have been using this mixture.
I don’t start to see the recipe.
I did not start to see the formula, only the amount of butter, applesauce and flour. Make sure you send it!
I don’t start to see the recipe. Please forwards it.
These are NOT gluten free cookies. Whole wheat flour still provides gluten inside it. Could these be made with rice flour?
I quit. Where is the receipe for the oatmeal cookies??????????????
I think I want to try this recipe.
Is there Calorie consumption, carbs, etc?
And here are Christi’s changes:
Instead of 3/4 cup of butter, use 1/2 cup of butter and 1/3 cup Mott’s Applesauce.
In place of all purpose flour, use white whole wheat flour.
WoW, that is really a stir up of the initial oatmeal cookie recipe.