Applesauce oatmeal cookies are simple wholesome cookies that are easy to make and really satisfying. They smell like apple pie as they bake and are an easy drop cookie with a chewy cake-like consistency.
Since these applesauce oatmeal cookies are chock full of good things like oats, applesauce, fruit and nuts, you can eat them for breakfast without the least bit of guilt. Well, I can. Especially when I cut back on the butter called for in the original recipe and substitute a bit more applesauce to make up for it.
With a respectable 3 Weight Watchers PointsPlus they’re a wholesome homemade treat I can feel good about indulging in.
The recipe calls for currants or raisins, but I like to substitute dried cranberries.
There are lots of varieties of applesauce out there to choose from – smooth, chunky, sweetened, unsweetened, plain, and spicy. Select whatever applesauce you like best to make these old-fashioned applesauce oatmeal cookies.
Before beginning to bake your cookies, always remember to position one of your oven racks in the center of your oven. And always cool your cookie sheets completely before placing cookie dough on them to prevent your cookies from melting and spreading before they have a chance to bake.
- 1½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ cup (1/2 stick) unsalted butter, melted and cooled a bit
- 1 cup firmly packed light brown sugar
- ½ cup sugar
- 1-1/4 cups applesauce
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats (not instant)
- 1 cup currants, raisins, or dried cranberries
- 1 cup chopped walnuts
- Make sure one of your oven racks is placed in the center or your oven. Preheat the oven to 350 degrees. Line your cookie sheets with parchment paper and set aside.
- In a medium-size mixing bowl, whisk together the flour, baking soda, salt, and spices and set aside. In a large mixing bowl beat together the butter and sugars with an electric mixer on medium speed until well blended. Add the applesauce, eggs, and vanilla extract and continue to beat until the batter is smooth. Stir in the flour mixture just until it is incorporated. Stir in the oats, dried fruit, and nuts. Place the bowl in the refrigerator for 10 to 15 minutes to let the dough firm up.
- Drop the dough by heaping tablespoonfuls onto your parchment lined baking sheets about 3 inches apart. Bake until the cookies are golden around the edges but still soft on top, about 15 to 17 minutes. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them with a spatula to a wire rack to cool completely.
- Note: Applesauce oatmeal cookie dough can be formed into tablespoonful balls and placed on a tray or plate, frozen, and then transferred to plastic freezer bags for up to 1 month. The frozen balls of cookie dough can then be baked, still frozen, as directed. They may take a minute or two longer to bake completely. This is an easy way to always have access to freshly baked homemade cookies in minutes.
Source: Mom’s Big Book of Cookies: 200 Family Favorites You’ll Love Making And Your Kids Will Love Eating by Lauren Chatman
Time to Upgrade Your Cookie Sheets? It’s really hard to bake consistently delicious cookies with flimsy cookie sheets. When Cook’s Illustrated tested cookie sheets, these Heavy Duty Cookie Sheets came in first place.