Loaded Applesauce Oatmeal Cookies Recipe

These Won't Last Long!

Loaded Applesauce Oatmeal Cookies Recipe

Back in the days when we used to run a dive boat and take people out to the Gulf Islands on charters, I'd bake these cookies to bring along for a snack.  Soft and packed full of chocolate, raisins, and nuts, they were a great snack to have after a long dive. The cookies were so popular among our friends that as soon as a pan would be set in the oven, John would be on the phone letting our friends know that fresh cookies were on the way! Soon the kitchen would be full of people stealing warm cookies right off the pan.  Needless to say, if I didn't bake a double batch, we wouldn't have any left. If you don't have applesauce in the fridge don't worry, it's really easy to use up those stray apples rolling around in the fridge-just make your own applesauce!


1 3/4 cup quick oats
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup brown sugar, packed
1/2 cup white sugar
1/2 cup butter, softened
1 large egg
3/4 cup unsweetened applesauce (*see below for directions to make your own)
1 cup (6 oz) chocolate chips (I use 8 oz semi sweet chocolate, cut into chunks)
1 cup raisins (or you could sub 1 cup dried sour cherries, soaked in hot water for a few minutes to soften, and drained)
1 cup chopped walnuts (optional)

  Preheat oven to 375 F.

  In a medium bowl combine oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well with a wire whisk and set aside. Using an electric mixer, combine the butter and sugars at medium speed until you have a grainy paste. Scrape down the sides of the bowl.   Add egg and applesauce, and then blend until smooth. Stir in  the flour mixture and blend at low speed until just combined.

  Fold in the chocolate chips/chunks, raisins, and walnuts until distributed through the dough. This is more of a wet dough, so don't be concerned. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies to a cool, flat surface.

  Store the cookies in an airtight container for a few days, or freeze them up to 2 months.  If they last that long!

Makes 2 1/2 dozen cookies

Adapted from Mrs. Fields Cookie Book

  Note: To make your own applesauce, peel and core apples, then put in a small saucepan with enough water to cover the bottom.  Bring to a boil and simmer, checking the water level to make sure that it doesn't boil dry.  You will need to add some now and then.  Continue to simmer the apples until they are soft, then pull off the heat and mash with a potato masher.  Set the sauce aside and let it cool before using in the recipe.

Grab an apple cider and check out even more Golden Delicious apple recipes that will have you feeling fab about fall.

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom