Oatmeal cookies are a great standby to have around, considering that they are just as good as toast or muffins at breakfast time. Children can always go out the door with some cookies to munch or share on the way to school, and have for a healthy snack when they get home. And I need hardly add that a partner on their way to work will enjoy some take-along cookies just as much as anyone.
I remember reading in one of Peg Bracken's books that applesauce, oatmeal cookies and a hard-boiled egg come together perfectly for a breakfast that children can get themselves, especially in these days of single servings. Now if we could only get soy milk in a small container like school-lunch milk boxes, I would be delighted.
Milk-free products are still lagging behind in the conventional supermarkets, I'm afraid. It is very seldom that I see soy yogurt in any store besides the health-oriented ones, even though Whole Soy and Silk are only two among several dairy-free yogurts that you can find in Sprouts or Whole Foods in Tucson. It isn't that there are no products available, especially considering that the Silk products are everywhere if you are looking for soy milk. But if you are looking for soy yogurt, you might as well complain to your supermarket manager and then go buy them somewhere else.
But there is nothing to prevent you from making up these cookies, that have applesauce in place of raisins and will be very hearty and filling for anyone who is starting or ending their day.
APPLE OATMEAL COOKIES
2-1/2 cups organic all-purpose or Spelt flour
1 cup quick-cooking organic oats
1 teaspoons sea salt
1 teaspoon baking soda
1 teaspoon ground organic cinnamon
1/2 teaspoon ground organic cloves
2 teaspoons lemon zest
1 cup organic brown sugar or Splenda Brown
1-1/2 sticks organic butter at room temperature
1 large organic egg at room temperature
1/2 cup unsweetened organic applesauce
1/2 cup honey
1 medium organic apple, chopped (optional)
Preheat your oven to 300 degrees.
Whisk together the dry ingredients except for the sugar. Set aside.
Beat the egg with the sugar until light. Add the butter and mix thoroughly. Beat in the applesauce and honey.
Fold the dry ingredients into the dough just until mixed thoroughly. Finally fold in the chopped apple.
Scoop the dough to a cookie sheet and bake for 18-22 minutes or until lightly browned at the edges.
You have to watch these cookies carefully because honey will burn more easily than sugar alone. Check the cookies at 15 minutes and if they are firm and slightly golden at the edges, they are ready to come out. Check every 2 minutes thereafter, until you take them out.
Let the cookies cool on the baking sheets for 5 minutes before you remove them to a wire rack to cool. Freezing them in a small, airtight storage bag--say 4 or 5 per bag--will provide a very good breakfast option. Just grab and go.