autumn delights

although i probably COULD write an entire post about how delightful autumn is to me, this is actually a recipe for an autumn treat. i don't want to call them cookies because they're really much more healthy and not as sweet, but they're just as delicious as their chocolate-chip (and butter-laden) counterparts.

soundtrack: vaughan williams, fantasia on a theme by thomas tallis (this is a critical part to the baking process)

"wet" ingredients:
1/2 cup butter or coconut oil, softened
2 eggs
1 tbsp molasses (or maple syrup, i suppose)
1/2 cup splenda/sugar mix
1/3 cup brown sugar, packed
1 tsp vanilla
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
cinnamon (i use a LOT, and i don't measure. to taste?)
nutmeg (same story, but not as much)
2 medium apples, cored, peeled, finely diced (hello food processor! and apple corer/peeler/slicer!)

dry ingredients
3 cups oats (for a finer texture, i put mine through the food processor for a minute or so.)
3/4 cup whole wheat flour
3/4 cup all-purpose flour
crasins (i used cranberry and pomegranate flavor)

preheat oven to 375*, or 350* for dark or non-stick

in large bowl, combine all wet ingredients except apples with hand mixer until well blended. blend in apples until well mixed. add flours and oats, stirring until very well mixed. fold in cranberries.

spoon onto cookie sheets, about 2" apart, by rounded teaspoonfuls. be mindful that they will retain whatever shape you put them in, so the rounder, the better. bake on center rack for 9-12 minutes, until they retain shape when lightly pressed.

remove immediately from pan and cool on rack or wax paper. yield: 50-55 cookies.

1 comment:

  1. you make these look so yummy. darn you for making me want to bake at midnight...