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Oatmeal Drizzle Cookies (Lo Cal)
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Yield: 3 dozen
For cookies:
About 1 cup unsweetened applesauce
1/4 cup packed Splenda brown sugar blend
1/2 cup packed brown sugar
2 tablespoons butter, softened
1/4 cup water
2 1/2 cups quick-cooking rolled oats
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup plus 2 tablespoons white whole-wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
For drizzle:
1 cup powdered sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon butter, softened
2 to 3 tablespoons skim milk
To prepare cookies: Put a fine sieve into a bowl large enough that the
sieve doesn't touch the bottom of the bowl. Spoon applesauce into the
sieve. Let stand about 30 minutes, then scoop 3/4 cup drained
applesauce from the sieve. Discard liquids in the bowl.
Preheat oven to 350 degrees. Combine brown sugar blend, brown sugar,
butter and drained applesauce in a large bowl. With a mixer, beat at
medium speed until mixture is creamy. Add water; beat until well-mixed.
Reduce speed to low, and add oats, flours, cinnamon, baking soda and
salt. Beat until well-mixed.
Drop by rounded tablespoon onto ungreased baking sheets, then flatten
each cookie to about a 2-inch diameter. Bake until lightly browned,
about 12 to 15 minutes. Let cookies cool on baking sheets for 1 minute,
then transfer to wire racks and let cool completely.
To prepare drizzle: Combine sugar, cocoa powder and butter in a small
bowl. Beat at low speed, gradually adding enough milk to reach desired
consistency. Drizzle each cooled cookie with about 1 teaspoon of
drizzle.
By Kathy Manweiler
MCCLATCHY NEWSPAPERS
08/29/2007 in the St. Louis Post-Dispatch
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