This version of our most popular cookie is in my grandmother Beverly Gomm had passed down. Its a hearty oatmeal cookie. ours feature close to the same amount of oatmeal as flour and a medley of chips butterscotch, vanilla, cinnamon, peanut butter, and 2 times the semi-sweet chocolate chips. The dough is not sickly sweet so it allows for more of a flavor balance with the respective chips to flavor each bite.
A hardy Oatmeal cookie starts with something of a sugar cookie base and has more weighted oatmeal than flour and a balanced medley of chips (butterscotch, peanut butter, double in semi-sweet, vanilla or white chocolate and cinnamon, 2x in semi-sweet chocolate). Excellent with milk or as a grab and go item!
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Our applesauce cookie is sourced through a recipe version of a great grandmother often a family and kid favorite. Its similar to pumpkin chip and was once dropped the same when it only contained raisins. It is a fun mix that is interesting you will not taste the fruit in it! It features a milder spice mix of cinnamon, nutmeg and clove. The applesauce has been doubled and creates a vary moist and dense cake topped of by the fact that the applesauce cuts the oil and sugar in half lowering the calories as well as the glycemic index and though still sweet it allows the finishing touch of a semisweet chip to show both a texture and opposite flavor in its bittersweet influence.
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A carefully balanced cookie inspired with pumpkin pie like spice mixes from some 5 frontier and pilgrim aged recipes we studied and tested. We kicked the spices up just a bit and feature added canned pumpkin for a bold flavor, sweetened with sugar and touch of brown sugar both of the Idaho sugar beet sourced kind, and our favorite semi-sweet chips! Made with a #20 scoop for a large size!
