Hearty Oaties

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The First Reader’s favorite cookies are, surprisingly, almost healthy. Almost. But not all the way there. Oh, and the other thing about these? They must never, ever have raisins in them. Raisins are evil deceptions for people expecting chocolate chips.

A while back I ran out of butter, but wanted to make cookies, so I went looking for a recipe that didn’t use butter. I’d had an oatmeal cookie recipe years ago that used applesauce, and one that used tahini… I didn’t have tahini, either. I came up with one which called for applesauce and oil, but it still wasn’t quite right. This recipe, however, uses both butter and applesauce, for all the numminess.

Hearty Oaties

  • 1/2 lb butter (1 cup)
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup applesauce
  • 1 tsp cinnamon
  • 1 tsp ground cardamom
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt (if butter is unsalted)
  • 12 oz choc chips
  • 1 c whole wheat flour
  • 3 1/2 cups old-fashioned oats
  • 1/2 cup white flour

Preheat your oven to 375 deg F.

Cream together butter and sugar until well blended and fluffy (I love my stand mixer for this). Add in eggs, and vanilla, while beating. Slowly add in spices, baking soda, and baking powder. Pour in the chocolate chips, slow the mixer, and add the whole wheat flour. Add the oats, and finally the white flour.

Scoop by heaping tablespoonfuls onto a baking sheet – you will want to use parchment paper or a silicone sheet for these. Bake for 13-15 minutes.

These are chewy, almost cake-like because of the applesauce. They make great, filling snacks you won’t feel too guilty about.

Hearty Oaties


One response to “Hearty Oaties”

  1. John in Philly Avatar
    John in Philly

    They look yummy, (lowers voice, looks both ways over shoulders, leans forward and whispers, “We are OK with raisins, or even dried cranberries.”)
    During our summer driving trip we stayed at a chain motel that had Belgian waffles at the breakfast bar, and we decided to treat ourselves to a Belgian waffle maker for Christmas. (I mean Santa, yes, Santa left a waffle maker under the tree)
    I now have to look up a recipe for oatmeal waffles. And pumpkin spice waffles, we did find out that the pockets in a waffle work great as a temporary holding area for mini chocolate chips, and home made red raspberry syrup works perfectly with the chocolate.
    A further field test of semisweet chips is planned, because although it sounds strange to say it, there is such a thing as too much sweetness.