The original of my favorite recipe has been modified numerous times. Always a hit thanks to the cookies’ flavor and reduced fat content. The ideal breakfast item for eating on the run.
| Servings: | 42 |
| Yield: | 7 dozen |
Ingredients
- 1 cup butter, softened
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cardamom
- 1 ½ teaspoons baking soda
- 2 cups packed dark brown sugar
- 2 cups applesauce
- 2 cups all-purpose flour
- 6 cups rolled oats
- 1 ½ cups dried cherries
- 1 ½ cups dried cranberries
Instructions
- Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour.
- Drop by teaspoonful onto ungreased baking sheet.
- Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 81 mg |
| Sugars | 17 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I added diced apples and pecans my niece loves them in the morning with her coffee
“low fat”?! It calls for a cup of butter! I made it with Crisco instead. Came out rather dry inside. Next time I would use more Crisco/less flour, less sugar, and no cinnamon. The cinnamon flavor was overwhelming while I couldn’t taste the cardamom at all.
Love the flavor of these and they are really moist. I cut the sugar to 1.5 cups and would cut to 1 cup next time. Makes a lot.
These cookies were delicious! I used my homemade applesauce with McIntosh apples and it added a lot of great flavor! Instead of regular butter, I used Earth Balance (vegan butter) and even with that, it was very good. I did a variety of batches, one with and without cranberries and another with semi sweet 60% cocoa chocolate chips. The chocolate added a nice touch! Overall, I highly recommend making these cookies!
Loved these chewy cookies ! I added an egg because I didn’t have applesauce. Also I put white chocolate chips in too. And I didn’t have time to let the dough sit. But they turned out great anyway! Perfect breakfast!!!
It’s weird…these are great, but not special all at the same time. Moist, sweet and easy, but still you end up craving chocolate with it. I’m keeping the recipe because I think of it as a nice alternative to a traditional cookie.
BOY was this a disappointment. I followed the instructions exactly and wound up with nearly tasteless little mounds. They are supposed to be for coffee hour at church tomorrow and I will probably have to make something else as I would not want to serve these. What a waste of good ingredients.
These cookies are absolutely delicious. I followed the recipe except for letting the dough to sit longer. Stored in freezer bag with a few orange peels which added to the fruitiness. I’ll definitely make these again.
I omitted the cardamom (as other reviewers did) and substituted 3/4 cup white chocolate chips for 3/4 cup of the fruit. I also used a mixed dried fruit of cherries, strawberries and cranberries which worked fine. Cookies definitely need the full 12 minutes to cook. They remind me of a certain oat-brand of breakfast cookies that is made except without the hydrogenated oils. I gave them four stars because my two year old won’t eat them. I was trying to find a breakfast cookie recipe that he would eat.
I was skeptical when I was in the process of making these. In part, because it didn’t really look like cookie dough, and also because I made another “breakfast cookie” from this site that had pretty good reviews and it was not good, imo. But this one is FANTASTIC! I didn’t have cranberry’s, so I subbed raisins. I used the dried cherries (cut them in 1/2, b/c I’m feeding them to my little guys). I used pumpkin pie spice because I didn’t have any cardormom, and I kept the original amt. of cinnamon, even with the pumpkin pie spice. I also added a splash of vanilla extract. These are so, so, so good. I kid you not. I formthem into little patty’s with my hands before baking them – and only bake them for 10 mins max! They’ll keep baking after you take them out of the oven, so don’t over bake them and dry them out. I keep mine in a tupperware container or large freezer bags, throw a piece of bread in the bag to keep them moist through out the week- although they don’t last a whole wk in my home. EDIT: I used apple cider today instead of apple sauce, as it’s all I had. Took it over the top.
These were delicious. I did not have any cardamom, so I added additional cinnamon in its place. I also did not have 3 cups of the dried fruit, as I feel it is expensive. I only added 1 cup total of a dried cranberry, blueberry & cherry mix. These were so good. I was not sure if my family would like these, but these went really fast.
Loved them. We ate on them for over a week.
This recipe is really good! I like the chewy, crispy texture. Don’t skip the cardomom, it’s lovely. Increased the cinnamon to 2 tsp., used 1 C. white sugar and 1 C. brown sugar. Also used 1 C. all purpose flour and 1 C. whole wheat flour. I added 1tsp. vanilla, 3/4 C. walnuts and white chocolate chips. I will make this again and maybe add some orange zest.
LOVE THIS COOKIE! I am 10 weeks pregnant and was looking for a healthy alternative to the sweets Ive been craving, and this did it. I made a few changes to the recipe. First I substituted 1c flour for 1c flax meal and used whole wheat flour instead of white, then I added more cinnamon and some chopped walnuts. They are all gone in two days! Do shape the cookies how you want them to look though as they will not flatten out while baking. All in all these are a great tasty breakfast cookie!
Good, moist, easy to make. I did only put dried cranberries in…left out the dried cherries, but put in white chips instead. Took them to my mom’s group for the kids’ snack and they loved them!!
I made the recipe as stated. It was moist but I did not care for the flavor.
Wow, we love these! They are very filling cookies. I used soy bean oil in place of half of the butter, it is a healthier fat. Mine turned out very moist, not cake-like at all, but it may be because I used the oil. I added some white chocolate chips in one third of the batch, dark chocolate chips in another third, and one third with no chips. Our favorite was the white chocolate chip batch. I will be making these again.
Awesome! I couldn’t find any dried cranberries, so I used copped dried apricots, and they are delish!! I brought 2 dozen to work 🙂 Oh, and I’ve never used cardamom in this recipe. I never have any on-hand! UPDATE: When I make this recipe, I often use a combination of dried apricots, cranberries and raisins. SO yummy
This was SO good – I used this for my plan of mixing raisins, dried cranberries and chocolate chips into an oatmeal cookie. (I used 1 cup of each.) All of my children were going crazy for these yummy cookies and I feel really good about the balance of ingredients compared to the usual cookie recipe we use.
These were nice! I used very low-fat sunflower spread in place of the butter, missed out the cranberries (I had none) and added in chopped walnuts to give it a bit more crunch! Mine took about 15 minutes to do. I’d never baked with applesauce before, so I found it a bit hard to tell when they were done. I waited until they’d gone nice and golden on top, but not too dark. I left them to cool on wire racks, although they were lovely warm! Enjoy!
Fantastic ! I absolutely loved them, while my husband was less enthusiastic, but then I do the baking and we eat very few sweets. In fact, after the inital taste test, the rest of the recipe is headed to IRAQ in a goodie box for a great friend who’s stationed there. He & his crew love oatmeal, so this should definitely fit the bill; and the tartness of the dried fruit is perfect. The recipe will be on my replay list. The only change I made to the recipe was to use a whole jar of chunky applesauce rather than the smooth.