Well, having had several batches of Snickerdoodles, specifically applesauce flavoured ones, I find myself temporarily bored with them. So when we (Tristan and I) went to make oatmeal chocolate chip cookies last night, I was initially willing to just make regular cookies. But then I saw the 1 cup of butter, and 1 3/4 cups of sugar….and I just couldn’t do it. Out came the applesauce! We debated for awhile over how to change the ingredients. In the end we replaced 1/2 c butter, 1/4 c white sugar, and 3/4 c brown sugar, with just one cup of applesauce. (We did increase the chocolate chips by 1/2 c as well…but chocolate is way better than extra butter or sugar.)
Here’s the final recipe:
- 1 3/4 c all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Beat in a large bowl until well blended:
- 1/2 c unsalted butter, softened
- 3/4 c packed brown sugar
- 2 large eggs
- 3 tsp vanilla
- 3/4 c unsweetened applesauce
Stir in the flour mixture. Stir in:
- 1 1/2 c semi-sweet chocolate chips
- 3 1/2 c rolled oats
Heat oven to 350. Grease the pan(s). Make into 1″ round balls, about 1.5″ apart. Bake until cookies are lightly browned all over, 12 to 14 minutes. Let stand briefly, then remove to a rack to cool.
The cookies are surprisingly non-apple-y, so that was a nice change from the snickerdoodles. They are pretty tasty, though it may be partially due to the high chocolate density. Also, we didn’t have rolled oats, so we used large flake quick oats instead. Unfortunately, the cookies turned out a little bit on the dry side; and, once again, they were very cake-y in texture.
I was very perplexed with all the cake-i-ness from the previous snickerdoodle experiments, so I did a bit of research(Thanks, Cooking for Geeks!) Anyway, what it came down to was things that produce air (acid base reactions) and things that trap the air in. Baking soda is a base, so it reacts with any acids in the dough to produce air. Flour (gluten) traps it in. What adding applesauce does, is not only does it distribute the reactants (baking soda and acids) better–it also adds more acid itself. (Baking powder is a self-contained reaction, it contains balanced amounts of acid and base.) The baking powder in this recipe was already reduced from 3/4 tsp to 1/4 tsp.
The next try will likely be to cut out all the baking powder, and reduce the baking soda as well. As for the dryness, it looks like cutting out a bit of flour may also be in order.