This recipe was once a recipe that I asked for from my mother-in-law...because my husband loved these cookies so much. She got it from her Aunt Mabel...So, in my recipe binder, we call them "Aunt Mabel's oatmeal cookies-sort-of"...The original recipe started out with quick oats, a cup of brown sugar (for 18 cookies!), white flour and a half a cup of shortening. (ew...butter, I have no problem with, butter is real! Shortening, that doesn't need to be refrigerated ever?? Just wrong! Although, I confess I do eat oreo cookies sometimes...I just try not to think about that part!)
So, after years of playing with the recipe...Here is what we have come up with!
Aunt Mabel's Oatmeal chocolate chip cookies (sort-of)
Makes 30 lunchbox size cookies
Preheat oven to 350F, set oven racks in bottom 1/3 and top 1/3 of the oven, line two baking sheets with parchment paper.
2 cups large flake oats
1/2 cup skim milk powder
2/3 cup brown sugar
1/4 cup butter (room temperature)
1/4 cup smooth unsweetened applesauce
1/2 tsp vanilla extract
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/4 cup liquid (water, milk, soy milk, evap milk)
1/2 cup chocolate chips
1/2 cup unsweetened dried cranberries
1 oz block bittersweet chocolate shaved into the batter at the end
Combine oats and skim milk powder, set aside. Combine other dry ingredients in separate bowl, set aside. In bowl stand mixer, combine brown sugar and butter, mix until light and fluffy (medium speed). Add applesauce and continue mixing well. Add egg and vanilla, and beat until light and fluffy. Add half dry ingredients, and mix until well combined. Add half oat mixture and mix until just combined. Add 1/8 cup of liquid, mix until combined. Add remainder of dry and oat mixtures, mix until combined , add remaining liquid, mix 30 seconds. Remove bowl from mixer stand and stir in chocolate chips, cranberries and chocolate shavings.
Using small food scoop (or tablespoon), drop cookie dough onto lined sheets, about 1 1/2 inches apart (12-16 on each sheet).
Bake 12 minutes (rotating sheets at 6 minutes).
Will keep in airtight container 3-4 days or in the freezer up to 1 month.