Vanilla Agave Oatmeal Cookies with white chocolate and marshmallows
My Little Pint-Size Food Critics Review: Two Thumbs Up!
The Science Behind Sugar: I scoured the internet trying to find a healthy alternative to using refined sugar in cookies and came to some informative conclusions. Any time that you are baking and it is required that you cream together butter and sugar – you really must use sugar! Sugar crystals work to cut into the fats (butter, egg) and create tiny air pockets. These air pockets help to expand and lighten the mixture – allowing for the cookies to rise while baking. Sugar also affects the texture and moisture of the cookie. So while many recipes can call for substitutes – I would stick with sugar when it comes to cookies!
3 c Flour
1 c Sugar
1 c Brown Sugar
1 c Applesauce (I did reduce the amount of refined white sugar which worked out pretty well.)
1 c Butter (2 sticks)
2 Eggs, room temperature
1 tsp. Vanilla extract
1/2 tsp. Baking soda
1 tsp. Salt
2 c White chocolate
1 c Marshmallows
1 c Oatmeal
Preheat oven to 350 degrees. Cream butter, applesauce, and sugars until fluffy. Add vanilla and eggs, beat well. Blend in flour, baking soda, oatmeal, and salt. Add white chocolate chips and marshmallows. Drop teaspoons onto a cookie sheet. Bake 10-12 minutes.
This wasn’t our typical healthy snack, but we had a lot of fun baking together in the kitchen & that made it all worth it!