This is my version of the popular Mexican-inspired quinoa dish with cilantro and lime from a fast food restaurant on the coast. It came out really well. Tilapia can be prepared with seasoning or purchased already prepared at the market. For this recipe, fresh tilapia seasoned with a Southwest spice is available at your local Aldi grocery store.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 2 (4 ounce) containers applesauce
- ½ cup butter, softened
- 1 cup packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt (Optional)
- 3 cups oats
- 1 cup dried cranberries
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat applesauce, butter, brown sugar, eggs, and vanilla together in a bowl until smooth.
- Mix flour, baking soda, cinnamon, and salt together in a separate bowl; stir into the applesauce mixture. Fold oats, cranberries, and chocolate chips into the batter; drop by oversized spoonful onto the prepared baking sheet.
- Bake in preheated oven until golden brown, about 15 minutes. Let cookies cool on pans for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 119 mg |
| Sugars | 17 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I will make it again, more fruit, less chips next time. My wife likes them, they stay soft for days, good travelers. I say yay!
I liked these cookies ,didn’t have white chocolate so I just used chocolate chips.
Love this recipe; I double the size of the cookies and they are much softer!
One note about this recipe, I would advise creaming the butter and brown sugar together then adding the applesauce, vanilla and eggs. I followed the directions and just dumped it all in the mixing bowl and tried to beat it until smooth as directed and that just wasn’t going to happen. The butter did not want to be incorporated and just clumped up. I tried using the whisk attachment and that just made the butter stick to the whisk. I scraped it off the whisk and returned to the paddle attachment. Finally I just added the dry ingredients. The dough looked rather loose and I thought they would run all over the cookie sheet but they didn’t spread at all. I baked for 12 minutes. These are soft tender cookies. Next time I would add some nuts. Overall these were very well received. UPDATE – These cookies are better after they sit a little bit. At first I thought they needed a bit more salt but after having completely cooled and stored I realized they don’t need more salt at all.
These are SO good! I added chopped walnuts, a few more white chocolate chips and a little extra cinnamon, but the recipe would have been great even if I’d followed it exactly. Very good, can’t wait to make them again!