Welcome back for #MakersWednesday, where we take a little time to celebrate the creativity in all of us.
This week I’ve been baking up some goodness – cookies that taste good and are at least slightly healthier for me than the others in my recipe shelf (or in my grocery store).
The problem I have when I make homemade cookies is that they call to me from the kitchen.
Eat us … eat more of us … eat the whole batch, nobody’s looking!
Um, not good, not good at all. So even if I make my cookies healthier, it doesn’t really count if I eat a dozen in one day, you know what I mean? Lucky for me, the Internet has come to the rescue, again! I found this great idea for baking cookie dough and putting it into ice cube trays. After it freezes, you can just bag it up and then pull out a perfect portion to bake every time. No more over-doing it, and as a bonus I can have cookies for a few weeks out of just one batch!
Here’s a photo of two cookie dough portions, fresh out of the freezer and ready to bake:
The only “problem” I’ve found with this method is that sometimes the cookies get too done on the bottom/edges before they’re done in the middle. So to fix that, I bake them for about half the time and then gently flatten them out a bit with my spatula before finishing the baking time.
The result? YUM:
How about the recipe? Basically, what I did was a modified version of the oatmeal chip cookies from my go-to cookbook: The Better Homes & Gardens Cookbook. Here’s how I made them:
– 1/2 cup butter, softened
– 1/4 cup sugar-free applesauce
– 1 cup packed brown sugar
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon ground cinnamon (optional)
– 2 eggs
– 1 teaspoon vanilla
– 1 3/4 cups whole wheat (or all-purpose) flour
– 2 cups rolled oats
– 1 cup semisweet chocolate chips or dark baking chocolate chips/chunks (optional)
– 1/2 cup chopped nuts (any will do, especially walnuts, pecans, almonds) (optional)
1. Beat the butter in a large mixing bowl using an electric mixer on medium to high speed for 30 seconds.
2. Add brown sugar, baking powder, baking soda, and cinnamon (if using). Beat until combined, scraping sides of bowl occasionally.
3. Beat in eggs and vanilla until combined.
4. Beat in the flour (as much as you can with the mixer; you may have to stir the last bit).
5. Stir in the rolled oats, nuts, and chocolate chips (if using nuts and chocolate chips).
6. Spoon dough into ice cube trays and freeze for later, OR:
7. Drop dough by rounded spoonfuls onto a baking sheet (ungreased). Bake at 375 degrees (F) for approximately 8-10 minutes or until edges are golden. Cool for one minute on cookie sheet, then transfer to a wire rack.
Note: I make these cookies healthier than the original recipe by substituting some of the ingredients for healthier options. However, I don’t bother to do the math on the resulting change in the calorie or fat content. Let’s be serious here, if I wanted to be super healthy I wouldn’t eat cookies at all. So I just enjoy them for what they are, knowing there could be worse things to snack on. I hope you enjoy them in that same spirit, and don’t worry too much about the calories.
What are YOU making this week? Share it with us on social media with the tag #MakersWednesday – and have a sweet week!