Better cookies

There have been occasions for cookies recently – visits with friends, the need for something sweet on a cold night, so last week I determined that I would make some Oatmeal Raisin Cookies, which always seems to suit autumn well. My first thought was for a huge batch of Oatmeal Raisin cookies from my copy of The All-American Cookie Book – they have gone down very well before, being tasty and crispy, with just the right amount of chew from the raisins. However, then I read David Lebovitz’s post on Nick Malgieri‘s Chewy Oatmeal Raisin Cookies – low fat, but still good, made with some apple sauce instead of butter. As it happened, I had a couple of Bramley apples sitting in the fridge, so it seemed fated that I should try this recipe instead of my normal one. And I have to say it turned out very well – the cookies are chewy, but softer and moister than my usual ones, and without the usual shortening and butter combo, you can feel extra-virtuous about eating them!

I converted the recipe as posted by David into metric, and also added some spices that I usually add to the other recipe – and they worked very well.

140g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/2 tsp salt
30g butter, softened
100g caster sugar
90g light brown muscovado sugar
1 large egg
70g unsweetened apple sauce
1 tsp vanilla extract
135g rolled oats
85g raisins

Preheat the oven to 190C (375F, 165C fan) and line a couple of baking sheets with baking parchment.

Mix the flour, baking powder, bicarb, spices and salt together so that the leavening is evenly distributed. Set aside.
Cream the butter with the caster sugar (it will be much stiffer than usual) for 4 or 5 minutes. Mix in the brown sugar, followed by the beaten egg, apple sauce, and vanilla. I used my electric mixer for all this, but it’s all perfectly possible with a wooden spoon. Stir in the flour, oats and raisins until just combined – do not beat hard. Spoon tablespoons of the mixture (a bit smaller than a golfball) onto the baking sheets, and press with a fork to flatten a little. (I forgot this on the second sheet, but it didn’t seem to make very much difference).

Bake for 10-12 minutes, until they look dull on the surface, but are moist and soft, and are just golden at the edges.

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louise-marston

I’m Louise, and I’m a compulsive baker, cookbook hoarder and a bit of a food geek. I learnt to cook at home, and later at Tante Marie’s cooking school in San Francisco. With a science degree and a background in IT analysis, I like to understand why a recipe works, not just how to do it. Why the rules are there and when they can be broken.

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