Warning: these chocolate chip cookies require a tall glass of milk.
The other day the girls insisted that we make some home-made chocolate chip cookies for their after school snacks. I must admit I’ve definitely had my share of cookie blunders – cookies that would be best used as a paper weight, not as a treat, but after years of trying and modifying every.single.chocolate.chip.cookie.recipe out there, I have finally found that there are two secret weapons for making cookies soft and chewy:
- APPLESAUCE, and
- CANOLA OIL.
Yep – those two things are my secret cookie weapons.
Because one of the take aways from my recent reader poll was that I should share more of my family friendly recipes, I thought I would share the chocolate cookie recipe with you from the cookies we made on Monday night…. but you have to promise not to blame me if this recipe keeps your kids coming back for more cookies. (Though that could be ok because these cookies are made with fruit!) Enjoy!
- 1 cup loosely packed brown sugar
- 1/2 cup unsweetened apple sauce
- 1/4 cup canola oil
- 1 egg
- 1 tbsp vanilla extract
- 1 1/3 cups allpurpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups milk chocolate chips
- In a bowl, with a mixer, cream together brown sugar, applesauce, canola oil, egg and vanilla; beat
- until light and fluffy.
- In another bowl, combine flour, baking powder. and salt. Slowly stir into applesauce mixture,
- blend well. Fold in chocolate chips. Cover the top with plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 375 °F.
- Drop spoonfuls of chilled cookie dough onto prepared baking sheet 2 inches apart. Bake in preheated oven for
- 10 minutes until golden brown. Allow cookies to sit on warm baking sheet for 10 minutes before placing on wire rack.
- Do NOT overbake these cookies. They may appear undercooked but they will continue to warm and set on the warm baking sheet.
Question: Do you sneak fruits or veggies into baked goods too?