Ingredients for Giant Oatmeal Drop Cookies
- ¾ cup packed light brown sugar
- 1 cup (2 sticks) softened unsalted butter
- ½ cup unsweetened applesauce
- 1 large egg
- 2 cups all-purpose flour
- 1 ½ cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup raisins
- ½ cup chopped walnuts
- 1 teaspoon vanilla extract
- 0 amount Cooking Spray (recipe specifies parchment paper (optional) for lining)
- parchment paper (optional)
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How to Make Giant Oatmeal Drop Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in ½ cup unsweetened applesauce and 1 large egg until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 ½ cups rolled oats, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup raisins, ½ cup chopped walnuts, and 1 teaspoon vanilla extract.
- Drop by rounded 3 tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Gently flatten each cookie slightly with a fork.
- Bake for 10-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
69g
Fat
4g
Carbs
11g
