Chewy Oatmeal Chocolate Chip Cookies

2014-02-01 09.17.49WOW, I don’t know about you but I’ve had about as much as snow as I need for a lifetime this winter! If I have to dig out my car from a mountain of snow one more time…. I don’t even want to see the movie Frozen, which everybody (well, mostly those of the age 3-11 demographic, as that’s pretty much the majority of the folks that I hang out with these days) claims is the movie of the decade!

Pretty much the ONLY advantage of cold, snowy, drizzly, wet, slushy weather is that I get to bake to my hearts content. Not only does it warm my kitchen (AKA my entire apartment, since it’s basically just one big room), but, as I like to think, it gives me a little extra insulation 🙂

I decided during the last storm to whip up a batch of chocolate chip cookies. I wanted to make them a little more hearty (and healthy) by adding some oats and, again, substituting the vegetable oil for applesauce (yes, I know, there is still butter in the recipe. Sometimes you just have to indulge!). These turned out super yummy and were a major mood boost/substitute for sunshine; I hope you try them out at home as well!

2014-01-27 17.24.43Chewy Oatmeal Chocolate Chip Cookies

  • 2 eggs
  • 1/2 cup butter, melted
  • 1/2 cup applesauce
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 cups oats (I typically use quick cook oats but only had old fashioned on hand this time; you can use either. With old fashioned the cookies still turned out fine, they just have a slightly crunchier consistency)
  • 6 ounces (half a bag) semi-sweet chocolate chips

Preheat the oven to 350 degrees and lightly grease cookie sheets.

2014-01-27 17.18.33Melt butter in the microwave and cool slightly to avoid cooking the eggs. Add the applesauce, sugar, brown sugar and eggs and mix well. In a separate bowl, combine flour, baking powder and salt. Fold the flour mixture into the wet ingredients. Add the oats and chocolate chips and mix until just combined.

Drop onto cookie sheets in heaping teaspoon size dollops, about 1 1/2 inches apart.

2014-01-27 17.54.25Bake on the top oven rack until the edges just start to turn brown and the center is barely set–about 12 minutes or so. Time will vary slightly by oven.

Keep an eye on them, and rotate the pan halfway through if they look like they are browning unevenly.

Namas-tasty!

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