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January's Cookie of the Month- late and lacking momentum :-(

Link to December's cookie and story behind the Cookie of the Month: http://www.chowhound.com/topics/35497...

Well, I'm losing momentum already! Maybe I just need to skip trying to come up with more seasonally appropriate options and move on to the Chowhound recommendations, which I was saving for more appropriate months. I started this month out by trying this recipe for Gingerbread Bars from Cooking Light: http://food.cookinglight.com/cooking/... They were excellent the first day, but were way too dry the next day, and I have to mail these out, so I just couldn't feel good about sending these to my husband's grandma.

So, I moved onto this recipe for Hermits from Eating Well: http://www.eatingwell.com/recipes/her... I thought these were never going to get done!! I think they ended up taking twice as long, and I pulled them out, let them cool, and then tried to cut them and they were way underdone. So, I stuck them in for a bit longer, and they finally were done in the middle, but of course dry around the edges. I was able to salvage the middles to send out and they had good flavor, but I have a lingering suspicion that they, too, were dry the next day. I just have this feeling that while I'm sure she still enjoys getting them that she's thinking to herself, "Katie has really lost her baking touch- none of these are as good as last time!" I think it's just hard to make moist low-fat, low-sugar baked goods that are as good the next day (or the day after), and maybe I don't have the time or energy to really experiment like I should. I just really want to throw in the towel and make some high fat, high sugar, gooey chocolate cookies!! Please give me some encouragement, Hounds- I need it!

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  1. No! Don't give up Katie! We know you can do it. I really recommend the One Smart Cookie book from Julie, available on Amazon (all the fav. cookie recipes, in lower fat versions):
    http://amazon.com/s/ref=nb_ss_gw/102-...
    I think you can get great taste with lower fat&sugar.

    3 Replies
    1. re: morebubbles

      Thanks morebubbles... I think I've gotten pretty tasty results with lower fat and sugar, but not moist results, at least not moist enough to mail out. Is there anything specific I should be looking for when I look at a recipe to determine whether it will be moist or not?

      1. re: Katie Nell

        Oh, I see. I always think crunchy when I think of cookies. So you're looking for a bar or a brownie type thing, right? Or a soft cookie? I'll do some research at home tonight (go into my low fat cookbooks for something...)

        1. re: morebubbles

          Well, I guess crunchy isn't necessarily bad, but the bar recipes I linked to above were dry the next day, and they're so obviously supposed to be moist. She does have a tough time chewing crunchy things, so I think she naturally prefers soft and chewy over crunchy- at least she raves more about those ones.

      1. what are you looking for in a recipe to keep it healthier? can you take a regular good recipe & substitute ingredients (like Splenda for sugar)? I've never tried though so not sure if it even works. Seems like most of my moist cookie recipes use 1 cup sugar.

        1 Reply
        1. re: pamd

          If you look at my post that I linked to explaining the whole story, I'm just looking for cookies (they can be bars too) that are lower in sugar, lower in fat, and high on good stuff- like dried fruit, not necessarily no sugar, no fat, but just a little bit better for you.

        2. Don't give up! How about something with mashed bananas or applesauce as a key ingredient. I've definitely had applesauce cookies that were moist - sorry I don't have a recipe. Also, I'm thinking you could do a standard banana bread and cut into bars. In the bb, you could probably substitute things like egg beaters for eggs, margarine for butter and so on.

          A friend I have made oatmeal cookies with raisins using margarine and 1/2 stone ground wheat flour and half reg flour. My 1 yo son LOVES oatmeal cookies and couldn't tell the difference.

          PS What a sweetheart you are to think about your hubby's grandma. Don't give up. And...once in a while, I'm sure she'd love the high fat stuff too!

          1. I definately second the oatmeal cookie idea. I find that oatmeal cookies stay moister longer. We have an old family recipe from my grammy that will stay moist and chewy for over a week.