Cranberry Pecan Oatmeal Cookies

These might be the best cookies I have ever made.

Cranberry Pecan Oatmeal Cookies

1 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

¾ cup (1 and ½ sticks) softened butter or any vegan
margarine/spread

½ cup sugar (I use Sugar in the Raw)

¾ cup brown sugar, firmly packed

¼ cup of applesauce

1 teaspoon vanilla extract

2 cups of organic oatmeal

½ cup dried cranberries

½ cup chopped pecans

Preheat oven to 375 degrees.

Mix flour, baking soda, nutmeg, cinnamon, and salt together
in a bowl.

In another bowl, cream the butter, sugars, applesauce, and
vanilla extract together. Next,
gradually mix in the dry mixture.
Finally, mix in the oats, cranberries, and pecans.

Using a tablespoon for measurement, drop the cookie dough on
an ungreased cookie sheet, or in my case, two pizza pans. Bake for about 8-9 minutes and let
completely cool before transferring cookies to the cookie racks. The applesauce makes them appear to be uncooked
or undercooked, but when they cool, they are moist and delicious.

You can easily veganize these cookies by using vegan
margarine. I have just discovered the
beauty of using applesauce as an egg replacer.
I have used bananas and powered egg replacers in the past, but the
applesauce makes a better cookie.

I also bought the individually
sized applesauce containers, because the last time I made these, I opened a
large jar of applesauce and I was unable to finish it. I hate to waste food. I hate that I am using more plastic by using
the individual packages, but there are some battles you can’t win.

On a side note, one of the small containers is just about ¼
of a cup, but be sure to measure the applesauce in a measuring cup to be on the
safe side.

It should also be noted that you could use any combo of
dried fruit and nut to make these cookies.
I would love to make them using walnuts and dried apples. Yum.
Sounds like a perfect autumn cookie to me!

As always, have a great day and keep cooking!