Texas-Sized Cookies

This is another wonderful recipe I got out of a book sent to me by my wonderful swap partner and friend Tammie. These cookies are surely big, but dissappear in no time. I like their crunchy yet soft texture and sweet (but not overly sweet) cinnamony taste. Feel free to add raisins or other dried fruits to this.

• Ready In: 25 mins
• Yields: 15 big cookies

Ingredients

• 1⁄3 cup sugar
• 3⁄4 cup flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon cinnamon (I use heaped)
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 1 1⁄2 cups oats
• 1⁄2 cup applesauce
• 1⁄2 cup  oil
• 1  egg
• 3 -4  tablespoons milk
• 1⁄2 cup pecans (thats what I use) or 1⁄2 cup  other  nuts (thats what I use) or 1⁄2 cup granola cereal (thats what I use)

Directions

1. Mix sugar, baking powder, soda, flour and spices. Add oats.
2. In a separate bowl beat egg, oil, applesauce and milk until well combined. Add to dry ingredients. Stir in nuts or granola. If adding dried fruit, fold it in now.
3. Drop by tablespoons onto paper-lined baking sheet leaving some space between the cookies (I had to use two baking sheets).
4. Bake in the preheated oven at 375°F for 12-15 minutes until nicely browned and soft yet not wobbly in the middle (it might take longer and you might have to cover the cookies to prevent them from burning.).