This is a cookie recipe that I adapted from a traditional “Dad’s Favourite” cookie. I replaced half of the butter with the z-apple butter that I made and canned this past summer and used whole wheat flour (stone ground Red Fife flour is my favourite!) instead of white flour, which of course opened a whole can of worms, and necessitated adjusting several other amounts as well. Enjoy!
Ingredients:
1/2 cup softened butter
3/4 cup white sugar
1/2 cup brown sugar
1/2 cup applesauce
1 egg
1 tsp vanilla
2 tbsp molasses
2 1/2 cups Rolled Naked Oats
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 cup unsweetened coconut
Directions:
Preheat the oven to 350°
In a large mixing bowl, cream together the butter and both sugars, and then add the applesauce, egg, vanilla, and molasses, stirring between each addition.
In a small bowl, combine the dry ingredients and then add to the first mixture. Stir until combined. Each type of flour has a different moisture content, so don’t be afraid to add more flour or more oats if they are too sticky.
Drop cookies by the spoonful onto a greased cookie sheet, allowing enough space for them to spread out while baking. I like to sprinkle some rolled oats on the top, but perhaps not everyone is quite as enamoured with oats are I am…sales of ‘naked oat’ calendars and centrefolds aren’t what they used to be…
Bake for 13 minutes, or until the cookies start to turn golden brown. Enjoy!
Yields 4 dozen cookies