Audrey Johns' Giant Breakfast Cookie
Ingredients
- 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
Preparation
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.
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.