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.