I haven’t baked in nearly a month. After my Christmas baking extravaganza, I decided that I needed to take break from sweets and embarked upon a one month baking moratorium. Entertaining or bringing goodies to a friends home were the only exceptions to my rule. We had company tonight, so I could bake with a clear conscience.

I wanted something sweet, but not too heavy. With the cold temperatures expected this weekend, I figured that I wanted something that would go well with a warm cup of tea. Oatmeal chocolate chip cookies seemed to fit the bill, so I thumbed through my cookbook collection in search of a recipe.

Both Betty Crocker and Better Homes and Gardens had recipes that looked simple and tasty. Betty Crocker won me over by offering a low-fat version of the recipe. Using unsweetened applesauce in place of shortening and Eggbeaters instead of eggs cut the fat and calories quite a bit. Since the texture of oatmeal cookies can vary widely and still taste wonderful, I figured it was worth a shot.

Since I forgot to purchase Eggbeaters, I used regular eggs and only substituted applesauce for shortening. The substitution did not cause any problems in consistency or taste, and I would happily try Eggbeaters next time.

When I first removed the cookies from the oven and transferred them to my wire racks, they seemed very soft and I was concerned that they wouldn’t hold together well. The cookies were soft and chewy – a little softer than I expected – but delicious. As they cooled completely, the cookies took on more firmness. They’re still moist, soft and chewy, but the cookies hold their shape and don’t crumble as easily. The applesauce did not change the flavor of the oatmeal cookies much. If anything, it added an extra hint of sweetness.

I enjoyed a few cookies with a piping hot cup of Lady Grey tea tonight. I’m happy with the recipe selection and will certainly be making these oatmeal chocolate chip cookies again.

Oatmeal Chocolate Chip Cookies
from Betty Crocker’s Cookbook
Yields about 48 cookies

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter, softened
1/2 cup unsweetened applesauce
2 large eggs
1 1/2 tsp vanilla
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup flour
3 cups quick-cooking or old-fashioned oats
1 cup semi-sweet chocolate chips

1. Preheat oven to 375.
2. In a medium bowl, whisk together cinnamon, baking soda, baking powder, salt and flour.
2. In a separate bowl, cream together butter and sugars.
3. Add applesauce, eggs and vanilla to the butter and sugar. Mix well.
4. Mix in the dry ingredients (flour mixture and oats).
5. Stir in chocolate chips
6. Drop dough by heaping teaspoonfuls about 2 inches apart on an ungreased cookie sheet.
7. Bake 9 to 11 minutes or until lightly browned along edges. Immediate remove from cookie sheet and cool on wire rack.

* 1/2 cup of shortening may be used in place of applesauce. If shortening is used, reduce vanilla and cinnamon to 1 tsp each.

* 1/2 cup of Eggbeaters may be used in place of 2 eggs.