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Decadent Oatmeal Cookies

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Makes 12 cookies 1x

Time About 30 minutes, plus time to cool

Units Scale

Ingredients

  • 1/4 cup vegetable oil
  • 1/2 cup sugar, preferably turbinado
  • 2 tablespoons unsweetened applesauce
  • 3/4 cup whole wheat flour
  • 1 cup rolled oats (not quick-cooking or instant)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup unsweetened plain non-dairy milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped walnuts or pecans
  • 1/2 cup dried cherries or cranberries, chopped
  • 2 tablespoons unsweetened shredded coconut
  • 2 ounces dark chocolate, chopped into small chunks

Instructions

  1. Heat the oven to 375°F. Beat together the oil, sugar, and applesauce in a small bowl with an electric mixer until fluffy, about 2 minutes.
  2. Combine the flour, oats, salt, and baking powder in a large bowl. Add the sugar mixture, the milk, and vanilla, and mix on low until just blended. Fold in the nuts, fruit, coconut, and chocolate chunks with a rubber spatula.
  3. Form 12 cookies with a spoon and drop them about 3 inches apart onto an ungreased baking sheet; press down lightly to flatten. Bake until lightly browned on the bottom, 12 to 15 minutes. Cool for about 2 minutes on the sheets, then carefully transfer the cookies to a wire rack with a spatula to cool completely. (Store in a tightly covered container at room temperature for no more than 1 or 2 days; after that freeze them.)

—Recipe from The VB6 Cookbook

Recipe variations

Not Vegan Oatmeal Cookies The traditional way, so they’re even more decadent. Make any or all of the following substitutions: use 4 tablespoons (1/2 stick) softened unsalted butter instead of oil; 1 egg instead of the applesauce; cow’s milk instead of the non-dairy milk.

Vegan (or Not) Chocolate Chunk Oatmeal Cookies Keep it simple. Double the chocolate and leave out the nuts, dried fruit, and shredded coconut.