Prep 20 mins
Cook 10 mins
Big fluffy cake-like cookies. This is a recipe passed on from my mom. Her recipe card is so covered with cookie ingredients you can't read it anymore. My sister and I call her regularly to get the recipe, so I am adding it here so I will always have it.
- 118.29 ml shortening (Crisco)
- 236.59 ml sugar
- 236.59 ml applesauce
- 2 eggs
- 473.18 ml flour
- 4.92 ml baking soda
- 2.46 ml nutmeg
- 2.46 ml salt
- 2.46 ml cinnamon
- 340.19 g chocolate chips
- 400 degrees 8-10 min.
- Mix sugar and shortening together. Add applesauce.
- Beat eggs and add to applesauce.
- Add dry ingredients.
- Stir in choc chips.
Soft cookie, almost like a muffin texture. Used 6 oz butterscotch chips, 2/3 cup chopped toasted walnuts and 1 tsp vanilla. Great way to use up applesauce. Using about a tablespoon of dough per cookie yielded 42, and 8 minutes at 400 degrees was perfect. I plan to try them with dried blueberries, almond extract and some lemon zest instead of the chocolate chips.
I made these cookies the other day in an attempt to finish off some remaining applesauce that has been taking up space in the freezer. I used cinnamon chips instead of chocolate, and dried mixed fruit bits, and reduced the cinnamon to a few liberal shakes. They were a BIG hit with my lil sis, who loves all things apple and cinnamon. I probably should have stacked them with sheets of waxed paper in between the layers before storing them; becasue they are SO wonderfully moist, they did stick together a bit. Oh well, some folks got a bonus cookie stuck to the bottom of the one they grabbed--no complaints about that!
These cookies are amazing. I also put a homemade maple frosting and walnuts on top of it. Only advised for people with large sweet tooth.