I’ve recently started a new job. Well, a new old job. You see, I’m back in a school district and a team I’ve worked with previously. Though I miss so many wonderful people from my last job, I’m thrilled to be where I am. Coming back to a team I used to be part of is a new challenge. I don’t want to assume anything because I know much has changed and progressed since I was there. But my goodness is it fun to be back with a team I mostly know!
Apparently October 1st is National Homemade Cookie Day. When my co-manager shared that in our team meeting one Monday, I knew I had to jump on the opportunity to spoil and thank my team. My best-ever chewy chocolate chip cookies are the usual go to, but with this “holiday” falling on the first of October, I wanted to bring a little more fall flavor. These delivered.
I adapted the recipe quite a bit from a Martha Stewart one and I loved the result. I wanted fluffy, chewy cookies rather than the thinner, lacier ones her recipe would produce. With some extra flour and oats, that was easy enough to achieve. The addition and cinnamon and cranberries upped the fall flavors in the most wonderful way. Next time I make these (There will be a next time!) I think I’ll add in some pecans, as well. The original recipe did call for a drizzle of maple icing, but when I tasted a cooled cookie, I found them plenty sweet enough. I tend to prefer my baked goods on the less sweet side, so the original recipe is linked below if you want to give the icing a go.
Fall is here and with it, new old beginnings. My favorite time of year gets even sweeter.
Apple, oats, cranberries, and cinnamon make these cookies the perfect treat for crisp fall afternoons.
Oatmeal Applesauce Cookies with Dried Cranberries
adapted from Martha Stewart
4 TBSP unsalted butter, room temperature
1 c. packed light brown sugar
1/2 c. granulated sugar
1 egg, room temperature
1/2 c. unsweetened applesauce
1 3/4 c. rolled old-fashioned oats
1 3/4 c. all-purpose flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 c. dried cranberries
- Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Cream on low speed until combined and fluffy.
- Add egg and applesauce and mix until well blended, 2-3 minutes. Add in oats, flour, cinnamon, baking soda, baking powder, and salt and mix until just combined. Add in cranberries. Cover dough and chill in the refrigerator at least 2 hours and up to overnight.
- Preheat oven to 350° F. Line baking sheets with silicone baking mats or parchment paper. Using a 1 1/2-in. spring-loaded scoop, drop dough onto baking sheets, spacing 2 inches apart.
- Bake cookies until golden and just set, 13-15 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container in a single layer up to three days.
yield: 3 dozen cookies