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I brought these yummy cookies to work and they were gone in seconds. They’re a great snack— and addictive, too!
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 57 calories, 1 g fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 starch.
Originally published as Apple Oatmeal Cookies in Country Extra September 2009, p51
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Reviewed on Nov. 02, 2011 by bettyelm
I made these this morning so easy and quick, also taste good. I did cut back on cinnamon which I'am glad I did. would make agin .
Reviewed on Sep. 30, 2011 by lloyddavid1952
This is a very moist oatmeal cookie. It is sweet and chewy as well. Easy to make and even easier to disappear once made.
Reviewed on Apr. 10, 2011 by huntinglady
These cookies were excellent. The whole family loved them and it was nice to know they are healthy and low fat. I used a French Vanilla cake mix and next time I will add more raisins. Many recipes that call for butter I replace with same amount of applesauce and they turn out great.
Reviewed on Jan. 31, 2011 by kanazawa
Left out the raisins. Added walnuts and chocolate chips. Very moist.
Reviewed on Oct. 10, 2010 by survivor13
I made these the way it was originally written (without the egg) and they came out excellent. I did add an extra 1/2-1 tsp. cinnamon the second time I made them and I liked that better. I also added about 3/4 cup raisins. I just kept mixing the batter until it was all moist and looked like your typical cookie batter and it all held together pefectly. The cookies came out moist and have received rave reviews and have been requested since. I will be making often (without the egg).
Reviewed on Oct. 01, 2010 by Marie P.
Due to the comments of batter being dry, the cookie recipe was tested again with 1 egg and had better results. We appologize for this error and it will be updated here soon.Taste of Home Test Kitchen
Due to the comments of batter being dry, the cookie recipe was tested again with 1 egg and had better results. We appologize for this error and it will be updated here soon.
Taste of Home Test Kitchen
Reviewed on Sep. 20, 2010 by Sylvia68
Just wanted to add that the cookies lost their crispness over night but still taste great. Definitely would make again.
Reviewed on Sep. 19, 2010 by Sylvia68
I was a little hesitant to make these after reading the mixed reviews. The mixture was very dry so I also added 1/3 cup melted butter, one egg and only 1/3 cup of the applesauce. The cookies were crisp on the outside and soft and chewy in the inside. I baked them for 20 minutes. Yummy!
Reviewed on Sep. 17, 2010 by Dmurf59
When I first took them out of the oven and cooled them, they were slightly crisp and my family loved them. However, after cooling on cookie racks, I put them into glass cookie jars and they became sticky and soft. I took them out of the jars thinking that the open air would harden them up some, but that didn't work. The taste is great, but due to the texture I don't think I'll be making this recipe again.
Reviewed on Sep. 14, 2010 by slo_cook
I will eat about anything made with apples but these cookies were dry, flavorful but dry.The ingredient concept was good so I made them again and omitted the apple sauce and substituted 1/3 cup of melted salted butter and one egg. Bull's eye, they were delicious.There are different types of moistness, one is watery moist the other is rich moist.Certainly the fat and calorie content changed but who cares, they're cookies.Altered, the recipe is definitely a keeper.
I will eat about anything made with apples but these cookies were dry, flavorful but dry.
The ingredient concept was good so I made them again and omitted the apple sauce and substituted 1/3 cup of melted salted butter and one egg. Bull's eye, they were delicious.
There are different types of moistness, one is watery moist the other is rich moist.
Certainly the fat and calorie content changed but who cares, they're cookies.
Altered, the recipe is definitely a keeper.
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