2 tb Butter, softened 1/2 ts Baking soda
2 tb Canola oil 1/2 ts Salt
1 c Firmly packed dark brown 1 1/2 c All-purpose flour
Sugar 2 c Regular rolled oats
1 lg Egg 1 pk (6 oz.) semisweet choc.
1/2 c Applesauce Baking chips
1 ts Vanilla 2 tb Granulated sugar
1 ts Baking powder -(thereabouts)
In the large bowl of an electric mixer, beat butter, oil, and brown
sugar until smooth. Add egg, applesauce, and vanilla; beat until
blended. Beat in baking powder, soda, and salt, then flour, until
smooth. Scrape side of bowl, then stir in oats and chocolate.
Bake dough right away; if allowed to sit, cookies will be dry. Drop
dough by 2-tablespoon portions onto 2 lightly oiled 12-by-15-inch
baking sheets, spacing evenly. Dip fingertips in granulated sugar,
then pat cookies into 1/3-inch-think rounds.
Bake in a 350~ oven until pale golden, about 10 minutes; switch pan
positions after 5 minutes. Lift to racks; eat warm or cool. Makes
about 25.
Per cookie: 145 cal. (29.5% from fat) 2.3 g protein 4.6 g fat (1.9 g
sat) 25 g carbo 104 mg sodium 11 mg chol
by Elaine Johnson
Yields
1 servings
