I got a batch of chocolate chip cookies in the mail for Christmas. They were so good. SO GOOD. I love classic chocolate chip cookies, and some of those cookies soothed me through some troubled emotions while they lasted. Now it’s a new year, and I am looking to fitten back up, which excludes eating batches of whole hog chocolate chip cookies.

That’s where the butter and oil substitute experiment comes into play. I decided to add apple puree to these cookies because I have a ton of apples laying around threatening to get gross and mealy if I ignore them for much longer. It isn’t meant to completely substitute the oil or butter, it’s just meant to let the apple lend its moist qualities to the end product so that it has overall less fat in it. It’s not the same as Nestle Tollhouse Cookies, the mother of all cookies, though it is inspired by her.

Here is a handy chart of ingredients for comparison’s sake. You can see the striking similarities. You can also see that I need to learn more about HTML tables before splashing them all over the place, willy nilly.

These Awesome Cookies Nestle Tollhouse Cookies
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup butter, softened
1 apple (I used Gala)
1 cup packed brown sugar
1 tablespoon vanilla extract
1 large egg
1 cup semisweet chocolate chips (I used mini chips!)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions (for these Awesome Cookies- for the Nestle version see here)

  1. Preheat oven to 375°.
  2. Peel and core your apple. Add scraps to your compost bowl! Cut the apple flesh into smaller pieces and place it and 3-4 tablespoons of water into your food processor. Whir it around until the consistency is apple saucy, scraping down the sides as needed. Spoon apple puree into a fine sieve over a bowl; let stand 15 minutes. Discard/drink the liquid.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.
  4.  Scrape drained apple puree into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well blended. Fold in chips.
  5. Drop the dough as close to a tablespoon as you can get it to 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan immediately following or they will stick, no matter how much cooking spray you used. Cool on wire racks.

These turned out very thin for whatever reason.

They still taste amazing with a glass of cold milk though, and consider them as a way to have your cookies and eat them too, all while maintaining your commitment to cleaner eating (as I am sure most people have done in this first week of the new year)!