crispy. oaty. buttery. egg-free because my grandson and daughter-in-law are allergic to eggs. you can make them vegan by using organic sugar and replacing the butter with coconut oil, chilled olive oil, or vegetable shortening and adding 1/4 teaspoon of salt. —weshook
2 3/4 cups
1 1/2 cups
old-fashioned rolled oats
In This Recipe
preheat the oven to 350 degrees.
in a large bowl, beat together the butter and sugars. add the applesauce and vanilla and mix until well-combined (I'm not very good at beating until fluffy and light--I'm just not that patient).
most recipes tell you to stir the dry ingredients together, but as mentioned above, I'm not that patient and I hate dirtying more bowls. so, add the dry ingredients and stir it all together. Stir in the raisins and almonds.
drop by teaspoonful on ungreased cookie sheets about 2 inches apart. bake for 10-12 minutes. less if you want a chewy cookie. allow to cool on the pan a bit before removing to a rack or they will break apart.
grab a glass of milk, cup of tea or mug of coffee and enjoy!