Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Rolled oats

  2. 1 cup 62g / 2 1/5oz Corn flakes

  3. 1 cup 93g / 3 1/3oz Coconut - frozen and thawed

  4. 1/2 cup 118ml Pecans - crumbled

  5. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  6. 2 cups 125g / 4.4oz Whole wheat flour

  7. 1 teaspoon 5ml Baking soda

  8. 1 teaspoon 5ml Salt

  9. 1 cup 198g / 7oz Butter - (2 sticks) softened

  10. 1 cup 160g / 5.6oz Firmly packed light brown sugar

  11. 3/4 cup 148g / 5 1/5oz Granulated sugar

  12. 2 Egg whites

  13. 5 1/2 cups 1303ml Applesauce

  14. 1 teaspoon 5ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. In a blender or food processor, combine oats, cornflakes, coconut and pecans, reduce to a fine texture and set aside. In a large mixing bowl, combine the flour, baking soda and salt, mix until well blended and set aside. Preheat oven to 325 degrees. In a large mixing bowl, with an electric mixer, cream together the butter and two sugars until light and fluffy, then add the egg and mix until well blended. Add the oil and vanilla and mix until well blended. Add the oat mixture and stir until well blended, then add the flour mixture and stir until the batter is very smooth. Drop the batter by teaspoons about 11/2 inches apart on large ungreased baking sheets and make a crisscross design on the tops with a fork, dipping the fork periodically into water. Bake until the cookies are slightly browned around the edges, 12 to 15 minutes, and let them cool completely. Store the cookies in airtight containers.

  2. Makes about 100 cookies From "My Mother's Southern Desserts," by James Villas with Martha Pearl Villas (Morrow, 1998).

  3. NOTES : Per cookie: 63.7 cal, 2.3g fat, 0.6g fibre, 57mg sodium Per cookie 2 points Shared by: Jenn, 123RecipesOnly


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