Back when we used to scuba dive, these were the cookies I'd take out on the boat. The night before we'd go I'd whip up a gigantic batch, mostly because the Hubs would call our friends and say, "she's making cookies!". They would arrive just as the first pan was coming out of the oven and scoop them before I could set a cookie on the cooling rack. Needless to say, if I didn't bake a tonne we'd have none left for diving the next day.
Recipe originally from Mrs. Fields Cookie Book
Makes 2-3 dozen
1 ¾ cup quick oats
1 ½ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 cup brown sugar, packed
½ cup white sugar
½ cup butter, softened
1 large egg
¾ cup unsweetened applesauce
1 cup (6 oz) chocolate chips (I use 8 oz semi sweet chocolate, cut into chunks)
1 cup raisins (or you could sub 1 cup dried sour cherries, soaked in hot water for a few minutes to soften, and drained)
1 cup chopped walnuts (optional)
Preheat oven to 375 F.
In a medium bowl combine oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well with a wire whisk and set aside.
In a large bowl, combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Add egg and applesauce, and then blend until smooth. Add the flour mixture. Blend at low speed until just combined. Do not over mix. Fold in the chocolate chips/chunks, raisins, and walnuts until distributed through the dough. This is more of a wet dough, so don't be concerned. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies to a cool, flat surface.
