I’m realizing more and more that I usually can’t follow a recipe perfectly. I either don’t have something the recipe calls for, or I feel absolutely compelled to try something new. Tweak it. Call it my own. I guess that’s good for my learning curve. You’ll never know unless you try it.
These were supposed to be cookies–at least that was the recipe I started with.
Then it was, “Man, I don’t have dried cranberries, but I do like peanut butter…”
And a little bit of, “I don’t want to use oil. Let’s use applesauce!”
The funny thing is, I wanted to make these purely because the original recipe had flaxseed in them. Guess who forgot the flaxseed until the cookies were baking in the oven? Classic.
I can never portion out recipes correctly. I should have gotten 16 cookies out of this. I’m pretty sure I ended up with 12. Maybe 13 if you count that batter I ate directly from the bowl.
That said, these were so, so good. Using the applesauce + peanut butter created something a muffin top, which is practically my favorite part of the muffin. It was light, chewy, and fluffy all at the same time, which isn’t anything like a cookie for me. Besides, calling them a muffin top justifies eating them for breakfast. As if I need justification.
Go. Make them. Love them, too.
Inspiration: Eat Good 4 Life
- 3/4 cup whole wheat flour
- 1/2 cup oats
- 1 teaspoon baking soda
- 1/4 cup applesauce
- 2/3 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons peanut butter
- 1/2 cup dark chocolate chips
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper or a silpat.
- In the bowl of a mixer, mix applesauce, sugar, egg and vanilla.
- Add flour, peanut butter, oats, baking soda, and chocolate chips and mix.
- Drop rounded scoops onto a lined cookie sheet and bake for 12-15 minutes.