Makes: 2-3 dozen
1 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
4 T. butter, at room temperature
1 c. sugar
1 tsp. vanilla
3/4 c. unsweetened applesauce
1 c. quick or old-fashioned oats
1 c. chocolate chips
2/3 c. dried cranberries
Stir together flour, baking soda, salt and pumpkin pie spice; set aside. In a medium bowl or stand mixer, beat the butter on medium speed until smooth. Add the sugar and vanilla and beat for 3-4 minutes. Beat in the eggs; mix well then beat in applesauce. Stir in flour mixture until moistened, then stir in oats, chocolate chips and cranberries. Batter will be stiff. Place by tablespoonfuls on greased cookie sheets about 2 inches apart. Bake at 375 degrees for 14-16 minutes or until cookies are golden brown. Do not overbake; cookies will remain soft. Transfer to cooling racks. Store in airtight container.
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Tips: These were nice, soft chewy cookies that my whole family enjoyed. Since I bake at high altitude your cookies may have a slightly different look or texture if you bake closer to sea level. My cookies were soft and had almost a cake-like texture. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday & Somewhat Simple's Strut-Your-Stuff Thursday.
Recipe adapted from Baking in America: Traditional and Contemporary Favorites from the Past 200 Years