Apple-Oatmeal Cookies

By March 5, 2011Uncategorized

1 cup old-fashioned oats

1/2 cup chopped pecans, or walnuts

1 cup whole-wheat pastry flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon, divided

1/8 teaspoon ground nutmeg

2 large egg whites, or 4 teaspoons dried egg whites, reconstituted according to package directions

1/2 cup coarsely shredded peeled apple, such as McIntosh or Cortland (about 1 small apple)

1/2 cup packed light brown sugar

1/4 cup apple butter

4 tablespoons granulated sugar, divided

2 tablespoons canola oil

1/2 teaspoon vanilla extract

1/2 cup diced dried apples

Preheat oven to 375°F. Spread oats and nuts on a baking sheet. Bake until fragrant and golden, 5 to 8 minutes; set aside. Coat 2 baking sheets with cooking spray. Whisk flour, baking soda, baking powder, salt, 1/4 teaspoon cinnamon and nutmeg in a medium bowl. Combine egg whites, shredded apple, brown sugar, apple butter, 3 tablespoons granulated sugar, oil and vanilla in a large bowl; stir until blended. Add the dry ingredients and stir until just moistened. Stir in dried apples and reserved oats and nuts.. Drop the dough by level tablespoonfuls, about 2 inches apart, onto the prepared baking sheets. Combine the remaining 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon in a small bowl. Coat the bottom of a glass with cooking spray. Dip the glass into the cinnamon sugar and flatten cookies with it, dipping the glass into the cinnamon sugar for each. Bake the cookies, one sheet at a time, until lightly browned, 10 to 12 minutes. Cool for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

From Eating Well, Oct. 1998.


Author Terra

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