Dough needs to rest at least 2 hours before baking, preferably overnight.
Bake at 325 F.
Oatmeal Applesauce Chocolate Chip Cookies
- 2-1/2 cups old-fashioned rolled oatmeal (NOT instant or 1-minute oatmeal)
- 1-1/2 cups all-purpose flour
- 1 to 1-1/2 cups nuts, either pecans or walnuts or a mix, finely chopped and preferably toasted
- 1 to 1-1/2 cups dark chocolate morsels; Ghirardelli bittersweet chocolate chips work well
- 1-1/2 tsp ground cinmamon (can be true cinnamon or cassia cinnamon)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 cup / 2 sticks unsalted butter, melted
- 1/2 to 1 cup firmly packed dark brown sugar (depending on your tastes)
- 1 cup unsweetened applesauce (preferably homemade but store-bought works fine too)
- 1 tsp vanilla extract
- 1 large egg
Whisk oatmeal, flour, chocolate morsels/chips, nuts, cinnamon, baking soda, and baking powder together in a large bowl.
In another large bowl, whisk together melted butter and brown sugar. Add in applesauce, vanilla, and egg, blending well after each addition. (This mixture will be very thin at this point.)
Stir dry mixture into wet mixture until just blended. Cover with plastic wrap and chill dough at least 2 hours and preferably overnight.
Preheat oven to 325 F. Line 2 cookie sheets with parchment paper.
Drop chilled dough by generous rounded tablespoons on cookie sheets 2 inches apart or more. Flatten with floured fingers if you wante a flatter cookie, otherwise they will stay fairly rounded. Bake until edges and tops turn light brown, about 12 minutes. Cookies will also feel firmer when you press on it when it’s cooked, when dough is still raw cookie will easily give when top is pressed.
Cool completely on cookie racks.
This is a very moist cookie that will keep for 3-5 days at room temperature. However, it freezes very well and will easily thaw when taken out of the freezer.
This is one of my favorite cookies, both for the taste and texture, and also because it is like a really tasty energy bar if you pack it along for trips, sporting events, etc.