Peanut Butter Chocolate Chip Cookies
From the back of the Tropical Source semi-sweet chocolate chips bag
1 c. all-purpose flour
1/2 c. rolled oats
1/2 t. baking soda
1/2 t. salt
3/4 c. canola oil
1 c. brown sugar
1/2 c. granulated sugar
1/2 c. applesauce*
3/4 c. organic peanut butter
2 t. vanilla extract
1 10 oz. bag semi-sweet chocolate chips
Preheat oven to 325F. Grease or line baking sheets with parchment paper.
Combine flour, rolled oats, baking soda, and salt. Set aside. Mix oil and sugars until thoroughly blended. Beat in applesauce,* peanut butter, and vanilla until combined. Add dry ingredients and mix well. Stir in chips. Scoop heaping tablespoons of dough onto cookie sheets, leaving 2.5 inches between each ball.
Bake 15-18 minutes until cookies are light golden brown. Allow cookies to cool before moving.**
Makes two dozen large cookies.***
*I used 1 cup of mashed banana instead. [If one egg=1/4 cup of applesauce=1/2 cup of mashed banana, then 1/2 cup of applesauce=1 cup of banana. And they say math is hard. Pffft.]
**Between the canola oil and the peanut butter, these cookies are greasy. Once the cookies are cool enough to be moved, I suggest moving them onto paper bags to cool completely--and they will still be really greasy, but they are so tasty it doesn't matter. They're cookies, for crying out loud; they aren't supposed to be healthy.
***I got 28 cookies out of this, and I used big spoonfuls. I placed six scoops of dough on each large cookie sheet, and they still ran together. Give your cookies more than the suggested 2.5" if you don't like your cookies to touch.
Cross-posted to cookie_swap.