This cookie is a cross between a chocolate chips and oatmeal cookie and oh so yummy. I was stunned by how much it made , cause my friend just handed me the ingredients, said “Mix, scoop bake” Turns out it make just over 3 dozen cookies , and the reason why it needs to make so much is simply- they taste so darn good! These are a great snack or breakfast cookie, made with whole wheat flour, some seasoning, applesauce, oats and quinoa you really can’t go wrong. I will try to pop them into the freezer after baking pull them out when needed. My kids loved them!
2 cups Gold Medal whole-wheat flour
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1 cup applesauce
2 tablespoons vanilla extract
1 cup raisins
2 1/2 cups old-fashioned oats
1/2 cup cooked and cooled quinoa
1 cup semi-sweet chocolate chips
1. Preheat oven to 375 degrees F. Line a large baking sheet .
In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins and oats then slowly add in the dry ingredients to the wet till combined. Add in the chocolate chips and mix.
Using a tablespoon or cookie scoop ( small) scoop dough onto the baking sheet. Bake for about 12-15 minutes until the top is no longer wet. Transfer to wire rack and let cool