The first cookies I made were Chocolate Covered Katie's Flourless Oatmeal-Raisin Cookies. I just added some chocolate chips. I doubled the recipe but still only ended up with 10 cookies. That's not enough to share!
I wanted to make more cookies and since I was intending to share them I turned to a more traditional source, Le Cordon Bleu's Professional Baking, again adding chocolate chips to their Oatmeal Raisin cookie recipe. This book talks about using lots of butter and sugar because that's what sells.
So how did they compare?
The cookie on the left is the healthier one. It is made with ground oats rather than flour so it has an rougher texture and appearance. But it was moist and delicious. I've been weaning myself off of sugar so I actually preferred this cookie.
The cookie on the right is a perfect shade of brown and it was a little bit crunchy on the outside and chewy on the inside. It was indeed a professional quality cookie. It comes with a price though! It contained nearly three times the amount of sugar and had 17 tablespoons of butter as compared to 4 tablespoons of oil in the other cookie. Quite a difference!
Kenny complained that the cookies contained chocolate but he didn't complain that the flourless cookies tasted too healthy. Even so, I would like to develop a cookie that bridges the gap between these two cookies. I'd like to make a healthy version that looks like a normal cookie with normal texture.
