29 March 2010

Jodi's Pumpkin Cookies & Apple Cookies - and Kelly's Re-vamped Versions...

Pumpkin Cookies-Before

1 cup margerine--softened
3/4 cup packed dark brown sugar
3/4 cup white sugar
1 egg
1 tsp. vanilla
2 cup flour
1/2 tsp. baking soda
1 cup quick oats
1 tsp. cinnamon
1 cup pumpkin
1 1/2 cup chocolate chips

Cream butter and sugars. Beat in vanilla and egg. Combine flour, oats, soda, and cinnamon. Stir into creamed mixture. Alternately with pumpkin. Drop by teaspooonful onto greased cookie sheet. Bake at 350 for 12-15 minutes, until lightly browned. Cool on sheet 5 minutes before moving to cookie rack. Makes about 4 dozen.

1 stick (1/2 cup) Smart Balance Butter Blend, softened
1/4 cup natural, unsweetened applesauce
3/4 cup dark brown sugar
1/3 cup Agave Nectar
1 egg
1 tsp. vanilla
1 cup whole wheat flour
1 cup all purpose flour
1/2 tsp. baking soda

1 cup quick oats
1 tsp. cinnamon
1 cup pumpkin
1 1/2 cups dark chocolate chips

Combine butter, applesauce and brown sugar, add agave, egg and vanilla. Combine the flours, baking soda, oats and cinnaom. Add slowly to wet ingredients until combined. Add the pumpkin and chocolate chips alternately. Drop by tspfulls on to parchment covered baking sheet. Bake at 325* for 15-20 minutes, cool on cookies sheet 5 minutes before transferring to rack. Makes 3-4 dozen.

Apple Cookies - Before
1 3/4 cup flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup brown sugar
1/2 cup shortening
2 eggs
1/2 cup quick cook oats
1/2 cup chopped apples--MacIntosh
1/2 cup nut meats
1 1/2 cups chocolate chips

Mix and bake at 350 for 12-15 minutes.

All I changed is the flour, using 1 cup white and 3/4 cup wheat.

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