Thanks to applesauce and chopped apples, these chewy oatmeal cookies have a delicious fruit flavor.
Note: Because there is enough sugar in the dough to sweeten things, be sure to use unsweetened applesauce. Applesauce made from nothing but apples can be found at most supermarkets and health food stores.
- 2 cups old fashioned rolled oats
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1/4 teaspoon vanilla
- 1/2 cup unsweetened applesauce (see note)
- 2/3 cup peeled apple pieces, cut into 1/8 inch pieces, from about 1 Granny Smith apple
- 1/2 cup roughly chopped toasted walnuts
In a medium bowl, whisk together oats, flour, baking powder, salt, and cinnamon; set aside.
In a large bowl, whisk together butter, brown sugar, and sugar until smooth. Whisk in egg and vanilla, followed by applesauce. Stir in dry ingredients. Add apple bits and walnuts and stir to combine. Cover dough with plastic wrap (I do this in the bowl as it's very wet) and let rest in refrigerator for 1 hour.
Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper. Use a cookie scoop or a tablespoon to drop rounded tablespoons of dough onto prepared baking sheets. Bake until cookies are golden at the edges, about 15 minutes.
Let cookies cool completely on pan—they are slightly sticky but will dry out as they cool. Store in an airtight container, layering with wax paper.
Baking sheets, whisk, parchment paper