Kitchen Sink Cookies
Applesauce fills in for some of the butter and oil in Ellie Krieger's cookies, reducing the fat and keeping the cookies moist. Apricots[ and cherries lend a little natural sweetness.]
- 1/3 cup packed light brown sugar
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons canola oil
- 1/4 cup applesauce
- 1 teaspoon pure vanilla extract
- 1 large egg white
- 2/3 cup whole wheat pastry flour
- 1/2 cup old-fashioned oatmeal
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried cherries
- 1/4 cup lightly toasted walnuts
- 2 ounces dark chocolate, cut into chunks
- Nonstick cooking spray
Preheat the oven to 375 degrees F.
Combine the brown sugar, butter and oil in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down the bowl, until the mixture is light and fluffy, about 2 minutes. Add the applesauce, vanilla and egg white and mix to combine. Add the flour, oatmeal, cinnamon and salt and mix just until just combined. Add the apricots, cherries, walnuts and chocolate and mix to combine.
Spray a baking sheet with nonstick cooking spray. Using 1 tablespoon of cookie dough at a time, roll into balls and place 2 inches apart on the baking sheet. Press the balls down with the palm of your hand to flatten slightly, as the cookies will not spread as much as cookies with more butter. Bake until lightly browned but still soft, 12 to 14 minutes. Remove from the oven and cool on racks.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
Recipe Analysis Note: Recipe Analysis Note: Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.
2007, Ellie Krieger, All Rights Reserved