Kitchen Sink Cookies
Applesauce fills in for some of the butter and oil in Ellie Krieger's cookies, reducing the fat and keeping the cookies moist. Apricots and cherries lend a little natural sweetness.
Equipment
- 1 Stand Mixer With paddle attachment, or a hand mixer with large mixing bowl.
- 2 Mixing Bowls One for wet ingredients, one for dry ingredients.
- 1 Rubber Spatula For scraping bowls and folding in mix-ins.
- 1 Baking Sheet Preferably light-colored to prevent over-browning.
- 1 Wire Cooling Rack For proper air circulation to cool cookies evenly.
Ingredients
Main
- 2 tablespoons unsalted butter softened
- 2 tablespoons canola oil
- 1/3 cup light brown sugar
- 1/4 cup applesauce
- 1 egg white
- 1 teaspoon vanilla
- 2/3 cup whole-wheat pastry flour
- 1/2 cup oatmeal
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped dried cherries
- 1/4 cup chopped dried apricots
- 1/4 cup lightly toasted walnuts
- 2 ounces dark chocolate cut into chunks
- Cooking spray
Instructions
- Preheat oven to 375 degrees F.
- Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down bowl, until mixture is light and fluffy, about 2 minutes. Add applesauce, egg white and vanilla and mix to combine. Add flour, oatmeal, salt and cinnamon and mix just until just combined. Add cherries, apricots, walnuts and chocolate and mix to combine.
- Spray 1 baking sheet with cooking spray. Using 1 tablespoon cookie dough at a time, roll into balls and place 2-inches apart on baking sheet. Press cookies down with the palm of your hand to flatten slightly, as cookies will not spread as much as cookies with more butter. Bake for 12 to 14 minutes, or until lightly browned but still soft. Remove from oven and cool on racks.
Notes
These 'Kitchen Sink' cookies offer a healthier twist by incorporating applesauce, which not only reduces fat but also contributes to their moist texture. The use of whole-wheat pastry flour provides a tender crumb; be mindful not to overmix, as this can develop gluten and make cookies tough. Ensure walnuts are lightly toasted beforehand to enhance their nutty flavor. Due to the lower fat content, these cookies won't spread as much as traditional ones, so gently flattening them before baking is crucial for a consistent shape and even bake. For best results, underbake slightly until just lightly browned and still soft, as they will continue to firm up as they cool, ensuring a chewy interior. Feel free to experiment with other dried fruits or nuts for variety, keeping the total mix-in volume consistent.