September 28, 2016

Super-Soft Oatmeal Cookies Recipe

These super-soft oatmeal cookies are a cross between a muffin and a cookie. At 85 calories each and packed with oatmeal and apple, they're a treat at breakfast, snack or dessert. With fall and the apple picking season around the corner, these are fun to make with the kids, or to whip up while they're at school for an after-school snack.

Much softer than your typical oatmeal cookie, kids with sensory issues who don't like crunchy things are likely to love these. M2 absolutely loves these cookies, I can't keep her out of them. Since they are so soft and moist, they need to be eaten or frozen before they start to mold, about four days. We didn't get to freeze any, they were eaten up too quickly for that.

Super Soft Oatmeal Cookies Recipe

by The Stay-at-Home Life
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake breakfast dessert cookie American fall spring summer winter
Ingredients (60 cookies)
  • 1 Tbsp = 1/4 tsp vanilla extract
  • 3 Tbsp cinnamon
  • 1 1/2 tsp baking soda
  • 4 cups old fashioned oats
  • 2 1/2 cups flour
  • 1/8 tsp salt
  • 1/2 cup applesauce
  • 1 cup finely chopped apple
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 1 cup unsalted butter, melted
  • 2 eggs
Combine wet ingredients until well mixed (except apples)
Stir dry ingredients together
Slowly add dry ingredients to wet, mixing continuously
Stir in apples
Preheat oven to 350 degrees
Drop cookies by rounded teaspoon fulls onto cookie sheet
Bake for 15 minutes, until springy to the touch
Let cool 5 minutes
Remove from cookie sheet and finish cooling on cooling rack
Eat or freeze within 4 days

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