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When my daughter and oldest child was just a toddler, eggs were discouraged as a cardiovascular health risk. As all things come and go in health and diet science, I was lucky that day because I remembered that applesauce was listed as an acceptable substitute for eggs in a cookie recipe and thus my go-to oatmeal cookie recipe was born!
It was such a resounding success that about 10 years ago, I ventured to enter it into the County Fair where I won a blue ribbon! Now it is featured in our local MOPS cookbook and is still a hit more than 25 years after the first day I made the recipe!
*Note: The original recipe uses white and brown sugar. I used sucanat to replace both when I made the recipe this day. Check out my post on the Five Sugars to Keep in the Pantry and Why.
Let’s get started!
Cream together the sugars and softened butter first until smooth. Again, I used sucanat in place of both the white and brown sugars in these pictures.
Next add in the applesauce, baking soda, cinnamon, vanilla, baking powder and salt. If you want to sub the applesauce and use an egg, just one egg will do.
I never add as many raisins as the recipe says, but you do you! I have also replaced the raisins with chocolate chips and had raving success with that!
Drop them by a spoonful on a baking sheet and bake them for 10-12 minutes at 350 degrees. It’s as easy as that to be the talk of the town! Enjoy!
Blue Ribbon Oatmeal Cookies
- 1/2 Cup Granulated Sugar
- 1/2 Cup Packed Brown Sugar
- 1/2 Cup Butter, softened
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Vanilla
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/3 Cup Applesauce
- 1 1/2 Cup Old Fashioned Oats
- 1 Cup Unbleached Flour
- 1 Cup Raisins or Chocolate Chips
- Preheat oven to 350 degrees
- Mix all ingredients except oats, flour and raisins or chocolate chips
- Add remaining ingredients and mix until combined
- Drop by spoonfuls onto ungreased cookie sheets
- Bake for 10-12 minutes