Post by water_moon on Jun 30, 2006 15:05:26 GMT -5
1/2 C butter (1 stick), softened
1 C splenda or brown sugar
1/2 C honey (it contains dextros rather than sucrose so it's sweeter and you can get away with less)
1 1/2 C flour (add 1 Tbs for the honey)
2 eggs
1 tea baking soda
1 tea salt
3 C oats (rolled or "instant" oats work best)
1/2 C dried chopped apples, expand to full cup if no nuts & coconut
1/2 C coconut (optional)
1/2 C pecans (optional)
Cream the butter and sugars/splenda together then add the eggs and beat.
In a separate bowl combine the flour, salt and baking soda. Then sift this mixture into the batter stirring all the while. Add the oats a half cup at a time, the mixture should become very thick and hard to stir, if it still seems gooey, add a little floor or a few more oats. Add the apples, coconut, and pecans and mix these in well also.
Cut two pieces of waxed paper about 18-24 inches long and lay them on the counter. Place the cookie mixture in a line down the center of the sheets leaving enough at each end to twist the paper shut. Roll the cookie mixture up in the waxed paper making a log about 1.5 - 2 inches in diameter and twist the ends shut. Now it's time to freeze it for at least 8 hours. It can be kept frozen in a plastic bag for up to 3 weeks if you want to prepare the dough ahead of time (handy at Christmas).
Preheat your oven to 350F and lightly grease cookie sheets. Cut the frozen cookie dough log at about 1/2 in intervals and place 2-3 inches apart on the cookie sheets. Bake at 350 for 13-17 minutes or until golden brown. Cookies may still be a little soft when you take them out but should not be so gooey that they can' be taken off the cookie sheet whole once they've cooled a bit.
The apples have less sugar than the raisins but they still taste great. They do have to freeze over night but the stirring is something even a small child can "help" with.
1 C splenda or brown sugar
1/2 C honey (it contains dextros rather than sucrose so it's sweeter and you can get away with less)
1 1/2 C flour (add 1 Tbs for the honey)
2 eggs
1 tea baking soda
1 tea salt
3 C oats (rolled or "instant" oats work best)
1/2 C dried chopped apples, expand to full cup if no nuts & coconut
1/2 C coconut (optional)
1/2 C pecans (optional)
Cream the butter and sugars/splenda together then add the eggs and beat.
In a separate bowl combine the flour, salt and baking soda. Then sift this mixture into the batter stirring all the while. Add the oats a half cup at a time, the mixture should become very thick and hard to stir, if it still seems gooey, add a little floor or a few more oats. Add the apples, coconut, and pecans and mix these in well also.
Cut two pieces of waxed paper about 18-24 inches long and lay them on the counter. Place the cookie mixture in a line down the center of the sheets leaving enough at each end to twist the paper shut. Roll the cookie mixture up in the waxed paper making a log about 1.5 - 2 inches in diameter and twist the ends shut. Now it's time to freeze it for at least 8 hours. It can be kept frozen in a plastic bag for up to 3 weeks if you want to prepare the dough ahead of time (handy at Christmas).
Preheat your oven to 350F and lightly grease cookie sheets. Cut the frozen cookie dough log at about 1/2 in intervals and place 2-3 inches apart on the cookie sheets. Bake at 350 for 13-17 minutes or until golden brown. Cookies may still be a little soft when you take them out but should not be so gooey that they can' be taken off the cookie sheet whole once they've cooled a bit.
The apples have less sugar than the raisins but they still taste great. They do have to freeze over night but the stirring is something even a small child can "help" with.