These cookies are a bit lighter than traditional oatmeal cookies because they replace part of the butter with applesauce. The combination of raisins and chocolate, along with the oatmeal, make these cookies much different than any oatmeal cookies you’ve probably tasted. The cookies  taste a bit less sweet than a lot of cookies, so I don’t mind having a couple for breakfast, on occasion, along with my cup of coffee.

Okay, I’m not advocating cookies for breakfast! But if I’m not really in the mood for breakfast, I’ve been known to swipe one or two of these, instead–just to have a little something. A nice, fresh apple to go along with them goes nicely, and complements the applesauce in the cookies.

If you love this recipe, try these next time!

• Delicious cream puffs with chocolate glaze and vanilla pudding
• Homemade Chocolate Eclairs
• Starbucks Frappuccino Copycat Recipe

Oatmeal Chocolate-Chunk Cookie Recipe

Nindo Mom

Perfect for the Holidays

Print Recipe Pin Recipe

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 3.5 dozen

Ingredients

  

• 1 cup all purpose flour
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup packed light brown sugar
• 1/4 cup applesauce with no added sweetener
• 2 eggs
• 2 tbsp real butter melted
• 1 1/2 tsp vanilla
• 1 1/3 cups uncooked old-fashioned oats
• 1/2 cup raisins
• 1 Giant Hershey bar chopped or broken by hand into small pieces about the size of raisins. (A bit bigger won’t hurt!)

Instructions

 

• Preheat oven to 375 deg. F.  Spray cookie sheets with nonstick cooking spray. (I use Canola oil. Olive oil would not work as well due to the flavor and lower tolerance to heat.)
• In a large bowl, stir together the flour, cinnamon, baking powder, and baking soda.
• In a separate bowl, stir together the brown sugar, applesauce, eggs, butter, and vanilla, stirring until well-combined. Add to the flour mixture; mix well. Stir in raisins, then gently fold in the oats, taking care to break up the pieces as little as possible.
• Spoon onto baking sheet using a teaspoon, about 2 inches apart.
• Poke 3-5 chunks of chocolate into the top of each cookie.
• Bake about 10 minutes until tops are firm and cookies are golden brown. Cool on wire racks–or on a plate is fine, too. These cookies are so delicious! The oatmeal, raisins, and chocolate are awesome together–especially when the cookies are still warm and the chocolate is still gooey!
• A cup of frosty cold milk goes perfectly with these little yummy creatures. If you prefer, or if you have a child who is sensitive to milk, a nice alternative is some freshly mulled, unsweetened apple cider. [A quick mulled cider can be made by boiling 1/2 gallon unsweetened apple cider (Zieglars brand is my absolute favorite) in a pot on the stove top with 3 whole cinnamon sticks, 1 tablespoon of of whole cloves, 1 tablespoon of star anise, 1 tablespoon of nutmeg berries, and the peel of 1 fresh orange together for 20-30 minutes.]

Notes

This recipe makes about 3 1/2 dozen cookies, assuming each cookie uses approximately 1 tablespoon of dough–before adding the chocolate chunks on top.

Keyword Chocolate cookie, Chocolate cookie recipe, Delicious cookie recipe, Oatmeal Chocolate cookie, Oatmeal Chocolate cookie recipe, Tasty cookie recipe