Wednesday, January 12, 2011

Apple Cinnamon Raisin Oatmeal Cookies name is too long.  I think I'll call them OAR cookies (oatmeal-apple-raisin).  I don't need the C - I mean cinnamon just comes with the territory, right?
My problem here is making them somewhat South Beachy.  The last ones were okay taste wise, but a flop texture wise.  I'm hoping the addition of sugar free applesauce and fresh apples will moisten them up a bit.  Science I am fairly good at, but baking science is new.  I'm not quite sure if my moisture to flour to rising agents is right.  I looked at a couple of new recipes, plus the recipe from my last attempt, for guidance, but we won't know until we try, right?

The plan:
2 tbsp butter
1/4 c unsweetened applesauce
1/4 c Splenda
1/4 c Splenda brown sugar blend (or 1/2 c brown sugar if you must)
1 egg
1 tsp vanilla
1/2 c whole wheat flour
1/2 c AP flour (I may experiment here with leaving this out altogether and going with a full cup of whole wheat flour)
1 1/4 c of oats (quick cooking or old fashioned)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
pinch of grated nutmeg
3/4 c chopped walnuts
1 medium apple, peeled, cored & diced
1 tsp fresh lemon juice
1/2 c raisins

Preheat oven to 350 and line two baking sheets with parchment or silpat. 
Prep the apple, toss in the lemon juice and set aside.
Cream the sugar and butter together until creamy using a stand mixer.  Add the egg, applesauce and vanilla and incorporate well. 
Whisk the dry ingredients together, and slowly add to the wet, cup by cup until incorporated, at low speed.
Fold in the nuts and fruit.

Drop tablespoon fulls onto cookie sheet and bake for about 10 minutes or until desired doneness.  Allow to cool a bit on sheets, then transfer to wire racks.

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