Introduction
You get the soft, chewy texture of an oatmeal cookie, the classic combination of peanut butter and chocolate, and a hint of natural sweetness from applesauce—all in one bite. These cookies come together quickly with no need for a mixer, making them the perfect easy treat for when a craving strikes.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Servings: 18 cookies
Ingredients
- 1/2 cup packed light brown sugar
- 1/3 cup sugar
- 1 egg
- 1/2 cup creamy peanut butter
- 2 1/2 tablespoons unsweetened applesauce
- 1/4 teaspoon vanilla
- pinch of salt
- 2 cups old fashioned rolled oats
- 1 cup mini semi-sweet chocolate chips
- 3/4 teaspoon baking soda
- Flake salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the packed light brown sugar, sugar, and egg until smooth and well combined.
- Add the creamy peanut butter, unsweetened applesauce, vanilla, and the pinch of salt. Stir until the mixture is completely smooth and uniform.
- Add the old fashioned rolled oats, mini chocolate chips, and baking soda to the wet ingredients. Stir until all the oats and chocolate chips are evenly coated and no dry spots remain.
- Scoop the dough, about 1.5 tablespoons per cookie, and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound slightly with your fingers or the back of a spoon.
- Bake for 12-14 minutes, or until the edges are just set and the tops look dry. The centers will still look soft.
- Remove from the oven and immediately sprinkle the tops with a little flake salt. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Thicker & Chewier: Chill the dough in the refrigerator for 30 minutes before scooping and baking.
- Larger Cookies: Use a 1/4-cup scoop for larger cookies, adjusting the bake time by adding 1-2 minutes.
- Cookie Bars: Press the dough evenly into a parchment-lined 8×8 inch pan and bake for 20-25 minutes. Let cool completely before slicing.
- Crispy Edges: Flatten the dough balls more before baking and extend the bake time by 1-2 minutes for crunchier edges.
Tips for Success
- The cookies will look soft when they come out of the oven; letting them cool on the baking sheet is crucial for them to set properly.
- For a stronger peanut flavor, use a natural-style creamy peanut butter that lists only peanuts and salt as ingredients.
- Measure your oats correctly by spooning them into the measuring cup and leveling it off—don’t pack them in.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For a warm, fresh-baked taste, microwave a cookie for 8-10 seconds before serving.
FAQ
Can I use quick oats instead of old fashioned?
Yes, but the texture will change. Quick oats absorb more moisture, making the cookies denser and less chewy.
Why is there no butter or oil?
The peanut butter and applesauce provide the necessary fat and moisture to bind the dough together and create a soft texture.
Can I make these gluten-free?
Yes, these are naturally gluten-free if you use certified gluten-free rolled oats.
My dough seems dry and crumbly. What happened?
This is often due to over-measuring the oats. Be sure to spoon and level your oat measurement, and ensure your peanut butter is well-stirred and not overly thick.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
Can I use regular-sized chocolate chips?
Yes, but the mini chips distribute the chocolate flavor more evenly throughout the cookie. Regular chips will work in a pinch.