Applesauce Oatie Cookies

Wanted to use up some strawberry applesauce and cinnamon chips in the pantry, so I swapped those for the recipe’s applesauce and chocolate chips. Only used 1/4 cup of the cinnamon chips instead of the 1 cup of chips in recipe. Swapped Craisins for raisins, too. Added 1/2 t more cinnamon. Baked at 375 for 11 minutes. They could have used another minute or two. Very tasty and chewy. Sweet and flavorful. We just kept on eating them! Thank you for the recipe! Best oatmeal cookies I have made.

Kids loved them.

Delicious!!! Just cut white sugar in half.

Literally the tastiest cookies I’ve ever made. Changes: Instead of raisins, I chose to use Craisins and used cinnamon chips instead of chocolate chips. Increased cinnamon to 2 tsp. Baked to perfection at 13 minutes. Used 2TB scoop onto parchment covered pan. Crispy around the edges yet chewy and moist.

WONDERFUL just as it is, (original recipe) or with various adaptations. I ‘ve made this many ways, and it was 5 star every time. The original is very buttery and just the right sweetness, I think. If you want to make this vegan– I substituted aquafaba for egg, and it turned out fine. Then I tried experimenting with the sweetener. I used some molasses, just a tablespoon or so, instead of the some of the brown sugar. That was ok, but nothing special. I used grated apple, and cut out the white sugar. That was more healthy, but not as satisfying. BTW, I *always* soak the raisins first, in orange juice-it- makes them a little juicier.

Didn’t add nuts or raisins (for a family member) and the cookies were soft, but very bland. Probably won’t make again.

I only added chocolate chips. Turned out fine.

Wow! So soft and delicious. I followed the recipe exactly but didn’t add nuts. I am going to call these American Holiday Spice Cookies. I’ve moved aboard and these just remind me of home.

5 start perfect yummy delicioso.

There’s a cute little bakery up the road from an office I had to travel to. They make these and they are delicious. I haven’t quite gotten their version of these down yet but this recipe comes very close. I put in extra craisins and fewer chocolate chips this time and will do regular raisins next time.

Made exactly as reads except baked 12-13min

I made these for a BBQ we had been invited to. Everyone loved them so much and my kids begged me to make them again the next day. I used gluten free flour and I only had strawberry applesauce so I used that. I didn’t put the nuts or raisins in. I accidentally left the 1/2c of sugar out so I sprinkled about 1/8c of sugar on top and everyone thought they were perfectly sweet.

These cookies were very good! Since I like my cookies on the less sweet side, I used about 2/3 the amount of sugar called for (for both the brown and white sugar). I also used a mixture of sunflower seeds, pumpkin seeds and pecans (because that is what I had on hand) to substitute for the walnuts. The result was wonderful!

I substituted dried cranberries for raisins. Loved baking with stevia for baking and stevia brown sugar blend. They were moist and wonderful.

These are the best oatmeal raisin cookies that I have ever made! Of course, I made some changes to the recipe. I never use the original recipe when I get something off of the internet! I always get ideas from the comments and then I create a newer recipe. I preheated the oven to 350 and used parchment paper instead of greasing the cookie sheets. I used 1 3/4 cup of instant oats, plus a little more (I didn’t measure it, I just put it in), 1 1/2 c of flour (plus a little more, about 2 cups), 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp of nutmeg, 1/4 of honey (instead of white sugar). I mixed 1/2 cup of black raisins and 1/2 cup of golden raisins and I added about 1 1/2 tsp of vanilla with the egg and applesauce. Use unsweetened applesauce or you probably will have too sweet of a cookie. I omitted the chocolate chip cookies. I do like them in this type of cookie, but I didn’t want to use them this time. I might try putting them in the next time I bake these. I put the cookies in for 10 min. and then another 2 min. and they came out great! I made sure the cookies sat on a wire rack for 5 minutes before I took them off. I had no problem with the cookies crumbling, like some of the comments that I read. Maybe it was because I left the cookies on the sheet for 5 min. Who knows! The cookies do come out tasting like a little cakey, but I love soft cookies compared to crunchy. These cookies have a very good flavor with the alterations that I have done! I have never sub

We modified the recipe as follows: INGREDIENTS: Quick Cooking Oats (1 and 3/4 cups) *Whole Wheat flour (1cup) *All-purpose flour (1/2 cup) Baking Powder (1 tsp) Baking Soda (1 tsp) Salt (1 tsp) Ground Cinnamon (1 tsp) Ground Nutmeg (1/2 tsp) *Coconut Oil – melted (1/2 cup) *Brown Sugar (1/2 cup) *Honey (1/2 cup) Egg (1 lg) *Applesauce – unsweetened (3/4 cup) *Semi-sweet Dark Chocolate Chips (1 cup) *Dried Cranberries Walnuts – chopped (1 cup) Sunflower Seeds (1/2 cup) DIRECTIONS: same as original They’re so light and fluffy! Absolutely amazing!

Love those cookies, I omitted the raisins and nut (my peeps prefer without) and replaced butter with coconut oil, tasted great and had a great soft cookie consistency!

I am so impressed with these cookies. I did adjust a fair bit: 1/2 cup brown sugar, 1/2 cup sucanat; 1/4 cup white sugar, 1/4 cup Splenda, 1 extra egg yolk, 1/4 cup flax meal, 2 tbsp. rolled oats, and 2 tbsp maple syrup. Replaced the add-ins with 1/4 cup unsweetened coconut shredded, 1/2 cup mixed dried fruit chopped, and to a few added butterscotch chips. 48 cookies = about 80 calories each. Based on reviews, I tried several different methods: chilling dough in fridge 30 minutes, chilling dough in freezer 30 minutes, baking right away on regular sheet or mini whoopie pie pan. I preferred the cookies that were baked right away. They didn’t spread too much, but were a nice size with my medium cookie scoop. The whoopie pie pan ones were a bit thicker. The chilled dough didn’t spread much at all and ended up smaller and more dome like. Texture seemed to be better with the unchilled dough. Right out of the oven, the edges were crisp with soft, chewy centers. They cool to be soft cookies. My co-workers loved them and so did my family.

These cookies are fabulous! I wanted to make them so they would work for a breakfast cookie. I made these adjustments: reduced oats to 1 1/2 C, 1/4 C butter + 4 oz cream cheese, 1/2 C chocolate chips, 1/2 C cran raisins, 1 scoop vanilla protein powder.

This recipe has very good flavor. Used 2 TBL molasses in place of the brown sugar, white sugar 1 3/4 cups. Used homemade applesauce so had to compensate with more flour/oatmeal. Had raisins and nuts but no other add-ins. I am not a big sweets eater, but these are for the Grands. I felt they likely were not sweet enough for the grandchildren, so needed to add more sugar. I striped them with icing. Baked them at 375 degrees, then after outer part of cookie had browned but not inner part, turned the heat down to 325- 350 so they would not burn. These cookies spread out way too much the first time, I needed to add more oatmeal again. It may have been the cookie sheet we were using. Still tasted good. No matter what I did to it, it still tasted good. This recipe is pretty hard to mess up for me, a cookie baking beginner. Thanks for sharing. This is a great recipe! The grands will like them. Thanks again!

The first tray out of the oven crumbled. I baked the next tray 2 minutes longer but they also crumbled. The third tray baked until just before over cooked. Still they crumble. They taste okay but will not make again.