by Heather Harris Brady
This cookie is not a cookie that has oatmeal, it is an oatmeal cookie where the oatmeal is primary, thick and chewy. It’s based on a recipe given by America’s Test Kitchen. Mine do not have raisins, because getting a raisin when you are expecting a chocolate chip is one of life’s Great Disappointments.
These are good keepers thanks to the applesauce, and they’re great with a cup of tea or cold glass of milk. Even better, they are super easy!
Oatmeal Cookies 2, Makes about 36 3″ cookies
- 4 T. butter, melted, browned and cooled slightly*
- 1/2 c. olive oil
- 2/3 c. granulated sugar
- 3/4 c. packed light brown sugar
- 2 eggs
- 1/3 c. natural applesauce
- 1 t. vanilla
- 1/2 t. cinnamon
- 3 c. oatmeal
- 2-1/2 c. unbleached all-purpose flour
- 1 t. baking powder
- 1 t. baking soda
- 2 c. dark chocolate chips
- 1 c. butterscotch chips (optional)
*To brown butter melt it over medium. Stir frequently until it starts to take on a light brown color. Remove from heat.
Preheat the oven to 350. Combine the butter, olive oil, and sugars. Stir well.
Beat in the eggs, vanilla and applesauce.
Stir in the rest of the ingredients.
Because of the oil the dough doesn’t stick to the drops as well as other doughs might. I just squish it all together as best I can and put flattened tablespoons of dough on a lightly greased cookie sheet.
Bake 10-12 minutes, until lightly browned.
Cool completely and store in an airtight container. May be frozen for longer storage. (In the summer I often freeze half the batch and replenish the cookie jar when it gets low.)