My First Oatmeal Cookie

So I've decided to dig through the archives and post recipes I have tried in the past. This gem hails from May of 2006....

1 c. white sugar
1 c. butter, softened
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 c. oats
1 c. raisins or coconut, or 1 smushed banana

Preheat oven to 350 degrees and grease up the cookie sheet.
Cream butter and sugar, gradually add egg and vanilla. Mix until light and fluffy (add banana if using).
Sift together flour, baking soda, salt and cinnamon. Stir into creamed mix.
Stir in oats and raisins/coconut, mixing until just combined.
Use teaspoon to drop mixture onto sheet and bake for 10-12 minutes (or until edges are golden brown).

So I'm not sure where I got this recipe from, but I like the raisin/coconut/banana option. A coconut oatmeal cookie would be mighty fascinating. I'll update if I give it a try, or leave a comment if you already have!!

**TIP**
There is alot of controversy regarding the use of applesauce as a butter substitution. Fats are used in baking recipes because they prevent the production of gluten, which occurs when the moisture of the wet ingredients is combined with the flour. Excessive gluten will cause the batter to become rubbery and this is why we combine wet and dry ingredients at the very end.

Keep in mind that applesauce substitution will alter the taste of the cookie, but greatly reduce the fat content.

To be successful in your substitution there are a few tricks you can try:
1. Once the wet and dry ingredients are combined, mix the batter gently with your hands or fold dry stuff in with the wet.
2. Use unsweetened applesauce, as most recipes call for sugar.
3. Use a 1:1 ratio. If the recipe calls for one cup of butter, use one cup of applesauce. Hesitant about changing the taste? Try replacing half the butter with applesauce. You're still making a healthy change!