This breakfast to go has it all: quick preparation, flexibility for customization, delicious flavor, and a wealth of health advantages. These oats are a powerhouse of vitamins, calcium, and whole grains.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- 1 cup packed brown sugar
- ¾ cup butter
- 1 egg
- 1 cup applesauce
- 2 ½ cups all-purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup chopped walnuts
- 1 cup raisins
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
- Beat sugar and butter with an electric mixer in a large bowl until smooth. Stir in egg, and then applesauce until well blended. Combine flour, cinnamon, baking soda, salt, nutmeg, and cloves; stir into applesauce mixture. Fold in walnuts and raisins.
- Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
- Bake in the preheated oven until edges are golden brown, about 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 78 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 33 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I made one sub, used dried cranberries instead of raisins (good choice, too). You don’t need to worry about placing these 2 inches apart on the cookie sheet, because they don’t spread out or flatten at all. What you drop onto the cookie sheet is pretty much what you’ll end up with. I’d call them bite size, so if you want them larger, just add more dough for each cookie. I scaled the recipe in half, lined my baking sheets with parchment, baked for 13 minutes, and ended up with 28 cookies using a small cookie scoop. As other reviewers mentioned, they really didn’t brown up and have minimal eye appeal, but they’re soft, moist, and actually taste pretty good with a subtle hint of the spices. Just don’t expect a “cookie crunch.” These turned out OK, but doubtful I’ll make again.
I used coconut oil instead of shortening and chocolate chips instead of nuts and raisins. Also used GF flour. Turned out great and will make again!
I thought these were really good cookies. I added a lil extra spices after reading some reviews saying they were flat tasting. They browned nicely and were fluffy and delicious. Something different.
Very bland, also I used homemade apple sauce and they spread out and looked a little like pancakes :D. If I were to make this recipe again, I would use more flour and more spice
Oven temp set to 375 deg. Baked well & evenly, lt. Golden brown, moist. Best applesauce recipe I’ve tasted since I’ve been baking these cookies. All that’s left after 1st tray came out of oven!
We thought the taste was flat. I”ll make it again but will double the spices. Maybe a 4th cup more applesauce. Texture was good.
It was amazing. Was out of some of the seasonings so I substituted apple pie spice.
I make my own applesauce so that what I used. I also doubled the raisins and added a cup of pecans with the walnuts. I used 1/4 c butter and 1/2 c of shortening.
I made them. I must have a hot oven. 9 minutes for them to be brown. I liked the way they came out. 54 years of baking helps.
Very moist and flavorful.
Tasty cookies but for my taste I would like a little more spice. Next time I will increase the spices a bit. They also don’t brown much – but that didn’t affect the flavour. I made them small so got about 5 1/2 dozen small cookies. I used pecans instead of walnuts (that’s what I had on hand). Not too sweet – reminds me of a muffin flavour. I like them though & will probably make them again.
Very easy to make I used butter instead of shortning. Not so pretty of a cookie but very tasty. Hoping my kids love after school. I omitted the nuts and raisins as kids dont like them
Came out yummmy,I had some dates and Pecans so substituted them for raisins and walnuts, added an orange glaze and orange zest for colour.
I didn’t make these yet, but after reading the reviews my thoughts are the usual temperature for baking cookies is 350 to 375 degrees. That might solve the problem with the cookies looking pale and unappetizing?
I made half the recipe without the walnuts and raisins and half with them. Turned out great! Very fast and easy to make and will make them again for sure!
I will make it again, very good cookie
Thank-you for this recipe; I misplaced it and I am so glad that you posted it. I made it every 2 weeks for about 10 years as it was my kids’s favorite cookie! I had tons of crab apples that used for the apple sauce–so that was almost for free! I stored it in the largest Tupperware container possible with waxed paper between the layers so they wouldn’t stick together….being almost “organic” in nature I took care to freeze them whenever possible in the summer months as they do mold if left on the counter…
great cookie
These cookies were quick and very tasty. I did change the recipe somewhat. I use 1/2 oil and 1 1/2 cup applesauce to cut down the oil. I only had cinnamon but I don’t care for clove so I was happy with the flavor. I also added an extra egg. I only used 1/2 of the chocolate chips, raisins, (I boiled them first), and the nuts. I cooked them at 350 (in Utah) and 12 minutes. They weren’t crispy but were fluffy and delicious.
I made them for my husband, he remembered eating applesauce cookies as a boy. My cookies turned out beautiful. I will definitely be making them again.
Tasty cookie loved by everyone…