New Blog.

New blog for a new phase of life. I had a blog for high school, started a new one for college, and now have begun another to document life-after-Asbury.

I shall now begin my new blog with a recipe that I adapted from William-Sonoma.

Power Cookies

Because who doesn't like a healthy granola bar disguised as a cookie?

Makes about 20 cookies

Ingredients:

1 cup whole wheat flour

1/2 cup flaked coconut

1/2 cup rolled oats

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/3 cup firmly packed light brown sugar

1/2 stick unsalted butter, at room temperature

1/4 cup apple sauce

1 very ripe banana, mashed

1 egg, at room temperature

1/2 cup chopped dried apricots or golden raisins

1/2 cup chopped walnuts

Directions:

Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets.

In a bowl, stir together the flour, coconut, oats, baking soda, salt and cinnamon. In a large bowl, cream the brown sugar and butter with a wooden spoon (or a mixer) until fluffy. Add the apple sauce, banana and egg and beat with a fork (or a mixer) until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots and walnuts.

Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if 2 pans were used.

Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.

Adapted from Williams-Sonoma Outdoors Series, Cabin Cooking, by Tori Ritchie (Time-Life Books, 1998).