Audrey Johns' Giant Breakfast Cookie
Rach Can Explain Why She Doesn't Wear Her Original Engagement + …
At-Home Resistance Band Workout That Mimics Gym Exercise Machine…
Save vs. Splurge: Trendy Loungewear For 2021
How To Make Crab Fra Diavolo and Spaghetti | Rachael Ray
How To Make Cheesy Butternut, Kale and Cauliflower Bake | Health…
How To Make Simple Fish and Tomato Stew | Rachael Ray
How To Make Rach's Spanakopi-tata | Greek-Inspired Frittata | Br…
Shark Tank’s Daymond John On Nailing a Job Interview + Rachael's…
How To Make 7 Layer Tacos With Chicken & Chorizo | Hard Shell Ta…
Hilarious Exchange Between Rach & John About What They Ate On Fi…
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- Zest of 1 orange
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup applesauce
- 2 cups old-fashioned rolled oats
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
In a small bowl, combine the flour, baking soda and orange zest.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, whip the butter and sugar until fluffy and pale. Mix in the egg, then the vanilla, applesauce and 1/3 cup water.
Add the dry mixture to the wet mixture and whisk until just combined. Mix in the oats, cranberries, and almonds until just combined. Don’t overmix or you’ll have tough cookies.
Cover the dough with plastic wrap and refrigerate it for at least 15 minutes or overnight to firm it up.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Use an ice cream scoop to place tennis-ball-size dollops of cookie dough on the lined baking sheets, leaving 1 1/2 inches between the cookies to allow for a little spreading. Bake for 15 to 18 minutes, or until golden brown.
Transfer the cookies to a wire rack to cool. If you don’t have a wire rack, gently lift the parchment paper topped with cookies and place on a countertop to cool.