Mini cookie baking

So for the first time I did batches to make exactly 1 dozens of cookies (or you could do it as half dozens of large cookies). Why you ask? So we wouldn't have the temptation i suppose! Both recipes are pretty similar with a few alterations to each.

First is oatmeal walnut raisin cookies:

Preheat oven to 375°F.

1/2 cup mixed oats
1/4 cup plus 3 tablespoons whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter
1/4 cup (packed) golden brown sugar
2 tablespoons granulated sugar
2 tablespoons applesauce
1/2 teaspoon bourbon vanilla extract
1/4 cup chopped walnuts
1/3 cup raisins

Cinnamon (just for sprinkling on top)

Grind oats in processor. Add flour, baking soda and salt and pulse to mix. Add to mixing bowl.

In mixing bowl add soft butter, brown sugar, sugar, applesauce, vanilla, walnuts and raisins and fold ad blend until well mixed.

Using about 2 tablespoons of dough, form dough into balls and gently shape balls into rounds (cookies don’t spread much). Pace on ungreased baking sheet lined with parchment. Flatten slightly then add cinnamon to taste.

Bake until edges are golden brown, about 10 - 12 minutes (the longer, the crunchier the edges).

Cool on sheets 5 minutes then transfer to racks; cool completely.

Second peanut butter chocolate chip cookies:

Keep oven to 375°F.

1/2 cup mixed oats
1/4 cup plus 3 tablespoons whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter
1/4 cup (packed) golden brown sugar
2 tablespoons granulated sugar
2 tablespoons applesauce
1/2 teaspoon gluten free vanilla extract
1/4 cup unsalted peanut butter
1/3 cup chocolate chips

Grind oats in processor. Add flour, baking soda and salt and pulse to mix. Add to mixing bowl.

In mixing bowl add soft butter, brown sugar, sugar, applesauce, vanilla, peanut butter and chocolate chips and fold ad blend until well mixed.

Using about 2 tablespoons of dough, form dough into balls and gently shape balls into rounds (cookies don’t spread much). Pace on ungreased baking sheet lined with parchment. Flatten slightly.

Bake until edges are golden brown, about 10 - 12 minutes (the longer, the crunchier the edges).

Cool on sheets 5 minutes then transfer to racks; cool completely.