End dinner with a cookie that borrows the best features from its oatmeal, molasses and ginger relatives, making a toothsome, chewy reward that doesn’t taste like it’s low-fat (but it is, and relatively low-calorie, too). The ginger preserves – puréed candied ginger – add moisture and a substantial bite. The recipe is quite forgiving, so if you dislike ginger or molasses, just leave them out. Dried blueberries substitute beautifully for raisins, and minced candied ginger ratchets up the spice factor.
Gingery Oatmeal Cookies
Adapted from “Moosewood Restaurant Low Fat Favorites,” by the Moosewood Collective. Makes 30-40 cookies, perfect served with a scoop of ice cream or oven-warm on their own.
Ingredients
- 3/4 cup apple butter
- 2 tablespoons canola or other vegetable oil
- 1 egg, lightly beaten
- 2 teaspoons pure vanilla extract
- 3/4 cup packed brown sugar
- 1/4 cup dark molasses
- 1/4 cup ginger preserves
- 3/4 cup raisins or other dried fruit
- 2 cups unbleached white flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- K teaspoon kosher salt
- 2 cups rolled oats
Directions
Preheat the oven to 350 degrees. Line baking sheets with parchment paper, or coat them lightly with cooking spray or oil. In a large bowl, combine the apple butter, oil, egg, vanilla, brown sugar and molasses, stirring until smooth. Stir in raisins or other add-ins. In a separate bowl, combine the flour, baking soda, cinnamon and kosher salt. Add rolled oats. Add the dry ingredients to the wet ingredients, and stir until well-blended. Drop batter by the tablespoon, about 3 inches apart, onto the baking sheet. Bake 15-20 minutes until lightly browned. Transfer to a wire rack to cool. To prevent cookies from becoming gooey, store in layers, separated by wax paper or plastic, in an airtight container, and freeze until ready to serve. Defrost about 20 minutes before serving.
