This recipe was adapted from their recipe for Applesauce Oatmeal Cookies. I usually double the recipe and add a little less sugar because it is naturally sweet from the applesauce and raisins. I also add a little less applesauce so it is a little more cookie-like than the original recipe which seems more cake-like in texture.
These are a great packable (and nut-free) snack. They are great as a "breakfast cookie" because they are packed with delicious and nutritious oats. They are also enough of a treat to be packed in a school lunch or enjoyed with afternoon tea.
Here is my version...
Applesauce Oatmeal Cookies
Due to the applesauce and moisture content, these tend to be cakey in texture. I make these quite small so they can retain some crispness. This recipe makes a whole bunch, about 90 small cookies. These are great to keep in the freezer- to throw in lunches at the last minute. If you have only unbleached flour or only whole wheat flour, you can use 2 cups of whatever you have.
1 cup unbleached flour
1 cup whole wheat flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
4 cups rolled oats (not instant)
1 cup unsalted butter
1 1 /2 cups packed brown sugar
2 eggs
3/4 cup applesauce
2 tsp vanilla
1 cup raisins
1. Preheat oven to 375 degrees.
2. In a large bowl, combine flours, baking powder, cinnamon and salt. Whisk until mixed through. Add oats and stir with wooden spoon.
3.. In bowl of stand mixer, or with hand mixer, beat butter and sugar until light and fluffy, about 3-5 minutes. Add eggs, applesauce and vanilla. Stir in oat mixture.
4. Scoop by heaping teaspoonfuls onto prepared baking sheets. You can leave them rounded or you can press them down slightly with a wet fork. Bake for 10-12 minutes or until just starting to turn golden.
5. Remove to cooling rack and cool thoroughly before freezing.
