Ingredients:

2 cups flour
1 cup whole wheat flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup butter, softened
1 1/2 cups packed brown sugar
2 eggs
1 cup applesauce, recipe follows
1 1/2 cups raisins
Powdered sugar, for garnish (which means to sprinkle over, giving an aesthetic appearance)

Cooking Recipe:

Preheat oven to 375 degrees F.
In a bowl, combine the dry list of ingredients and set aside.
In the bowl of a standing mixer, fitted with a paddle attachment, cream the butter. Add the brown sugar and continue creaming. Then add the eggs and applesauce mixing well. Gradually add the dry ingredients and raisins to make dough.
Drop by rounded tablespoons onto a greased cookie sheet (save those butter papers!) and bake until light golden brown, about 9 to13 minutes. The cookies (not cookeys) do not brown very much. Sprinkle with powdered sugar.

Applesauce:
6 apples, McIntosh preferred
1 cup water
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/4 teaspoon cinnamon, optional

Peel and core apples and cut into quarters. Place them in an enamel sauce pan with the water and lemon juice then bring to a boil then turn the heat down slightly and simmer 30 minutes to break them down and get them to thicken. Take off the heat and stir in the sugar and cinnamon, if using.

Recipe:
Mix the oats and sugar in a bowl. Mix with egg, sunflower oil, and malt extract. Then let it sit for 15 minutes. Make small heaps on lightly oiled baking sheets, and make then into 3 inch sized cookies (not cookeys) .

Bake the cookies in the oven for 10 to 15 minutes until golden brown. Let it cool, and serve.

You can make this cookie recipe in just 15 to 20 minutes! Store the cookies in an air tight container to keep them fresh (if you can resist eating them all right out of the oven)!