Messing With Cookies

Truly, butter, sugar, and chocolate are gifts from the gods. I crave for these all the time and because of this, I try to make somewhat healthier versions of cookies, muffins, cupcakes, and most other treats that I bake, by cutting back on the sugar or using yogurt instead of butter.   

Does anyone else have Tessa Kiros’ very sweet and gorgeous, Apples for Jam cookbook? My friend, Hayley, got me a copy for my birthday 2 years ago… after subtly letting her know that I want it. Girlfriends are wonderful, aren’t they? The oat cookie recipe from this book is one of my favorites. Please do not undermine the simplicity of these cookies because they are lovely, with just the right touch of sweetness, a light buttery texture, and the fullness of whole wheat and oats. I have made these oat cookies so many times before and I just love how I don’t feel guilty after indulging in them.  

I made revisions of this recipe using yogurt and just a touch of butter, plus some chocolate chips, just because they are around. Also, instead of using quick-cooking oats, I used the old-fashioned rolled oats, which gave it some crunch. These cookies have the right hint of sweetness and a real oaty taste, with a thick and breadish texture. It is good in a healthy-tasting and filling kind of way. Ummm... Why is this any healthier than the original? You only need to eat one baby and it fills you up! 

Here is an adapted version of Tessa Kiros' recipe and my version follows…

Oat Cookies (Makes about 25 cookies)

(adapted from Tessa Kiros, Apples for Jam)

1 egg

2/3 cup lightly packed light brown sugar
1 tsp vanilla extract
5 ½ tbsp butter, softened

½ cup all-purpose flour
1/3 cup whole wheat flour
1 tsp baking powder
salt
1 cup quick-cooking oats

1 ½ tbsp milk

Grease a baking sheet with butter or line it with parchment paper.

In a bowl, whip the egg, sugar, and vanilla together until the sugar dissolves, then beat in the butter. 

In a separate bowl, sift all-purpose flour, whole wheat flour, baking powder, and a pinch of salt. Add in the oats and mix well with a wooden spoon.

Gradually combine the dry ingredients to the wet ingredients and mix well. The batter will be sticky. Stir in the milk and add a little more if you think it needs more liquid. 

With moist hands, roll the dough into mini balls and place them on the baking sheet with ample space. Flatten the cookie mounds just slightly.

Place in an oven preheated to 350 degrees F and bake for about 15 minutes until the cookies are golden around the edges (the top might still be quite soft).

Cool on a wire rack.

Ok, now here is my inspired version…

Oat and Yogurt Cookies (Makes 20 cookies)
(inspired by Tessa Kiros, Apples for Jam)

1 egg

2/3 cup lightly packed brown sugar
1 tsp vanilla extract
5 ½ tbs yogurt, plain, Greek (whole milk, low fat, non-fat,
all are ok)
2 tbs unsalted butter, softened

½ cup all-purpose flour
1/3 cup whole wheat flour
1 tsp baking powder
 pinch of salt
1 cup old-fashioned rolled oats

1/3 cup semisweet chocolate chips (optional)

In a bowl, using a hand mixer, mix the egg, sugar, and vanilla together, until the sugar dissolves. Add the yogurt and butter and mix until well-incorporated.

In a separate bowl, using a whisk, sift the all-purpose and whole wheat flour, baking powder, and a pinch of salt. Add the oats and mix well.

Gradually pour the dry ingredients into the wet ingredients and mix well with a wooden spoon or a silicone spatula. Stir in the chocolate chips.

Roll the dough into small balls and gently flatten them between your palms. Then, place them on a baking sheet greased with butter.

Bake in an oven preheated to 350 degrees F for about 15 minutes.

You can pretend that these are soft granola cookies… Perfect for pre and post-workout snacks!