Monday, April 30, 2012
April 30 - National Oatmeal Cookie Day
There are different kinds of oatmeal cookie recipes. My favorite is made with butterscoth morsels and coconut. They stray from the typical oatmeal raisin, not that there's anything wrong with oatmeal raisin.
Actually, oatmeal raisin cookies are the more healthy kind of this cookie. Oats are a good source of fiber and protein. You can experiment with substitutions and discover what cookie recipes are successful for your families taste. Start by testing one substitution at a time.
To make your cookie recipes healthier try these substitutions:
*Replace regular flour with whole wheat flour
*Replace butter with apple sauce or mashed banana
*Use two egg whites for one whole egg
*Use a sugar substitute in place of original sugar
*Replace peanut butter with soy butter or sesame butter (good choice for peanut allergies)
*Add nuts and dried fruit for extra fiber
The addition of dried fruits and nuts greatly enhances the nutritional value of a cookie. If the texture of dried fruits such as prunes, raisins, cherries, and cranberries is not preferred, they can be boiled and mashed to add sweetness without sugar. Or they can be ground and added as a puree to the cookie dough.
Try out this scrumptious recipe from Sunny Anderson from the Food Network for a fun twist on a classic cookie:
Peaches and Cream Oatmeal Cookies
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 stick butter, softened
1/4 cup light brown sugar
1/4 cup dark brown sugar
1/4 cup sugar
1 large egg
1 1/2 cups rolled oats
1/2 cup chopped dried peaches
1/2 cup chopped walnuts
1/2 cup white chocolate chips
Directions Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, walnuts, and white chocolate chips. Mix until combined.
Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely. 
 Peaches and Cream Oatmeal Cookies (http://blog.tinyprints.com)
at 5:01 AM