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Fruit and Nut Oatmeal Cookies

1 cup firmly packed brown sugar
1 egg
12 cup unsweetened applesauce
14 cup canola oil, plus 2 tbl
1 teaspoon vanilla
34 cup whole wheat flour
12 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
12 teaspoon salt
2 cups Quaker Oats, uncooked (quick or old fashioned)
23 cup dried cranberries (or diced mixed fruit, recommended first)
13 cup chopped toasted walnuts


Heat oven to 350. In large bowl, beat brown sugar, egg, applesauce, oil and vanilla on medium speed of electric mixer until well blended. Add combined flours, baking soda, cinnamon and salt; beat on low speed just until blended. Stir in oats, fruit and walnuts; mix well. (Dough Will Be Moist). Drop dough by level measuring tablespoonfuls about 2-inches apart onto ungreased cookie sheets. Bake 9-11 minutes or until edges are light golden brown. (Do Not Overbake. Centers Will Look Soft). Cool 1-2 minutes on cookie sheets. With wide spatula, transfer to wire racks. Cool completely. Store cookies in tightly covered container, separating layers with waxed paper, up to 2 days. For longer storage, freeze.

Source: www.food.com