When holiday cookie swap time rolls around, I have one tried-and-true recipe that I love — and so does everyone who tries it. It’s an “everything cookie,” (because it has everything in it), with tons of oats for texture, plus a mix of butterscotch and chocolate chips. There’s something for everyone!
I also replace some of the sugar with agave nectar, plus I include applesauce for natural sweetness. And it’s easy to make it gluten-free — just sub in 3/4 cup coconut flour and bake them for a minute or two longer.
Yields: 20 cookies
- 4 tablespoons unsalted butter, softened
- 1/4 cup unsweetened applesauce
- 1/2 cup light brown sugar
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vinegar (white or apple cider works; it makes the baking soda go crazy!)
- 1 large egg
- 1/2 teaspoon baking soda
- 3/4 cup all-purpose unbleached flour (sub with 3/4 cup coconut flour for the gluten-free recipe)
- 1 1/2 cups rolled oats
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Beat together the butter, applesauce, sugar and agave nectar, vanilla, cinnamon, nutmeg, salt and vinegar until fairly smooth.
- Then beat in the egg until smooth.
- Add the baking soda and flour and mix well.
- Add the oats and both kinds of chips, stirring to combine.
- Drop dough balls of about two level tablespoons (using a tablespoon measure, not a dinner spoon) onto cookie sheets.
- Space the cookies two inches apart — they spread for sure!
- Bake the cookies for 10-12 minutes
- Cool the cookies on the pan for two minutes, then transfer them with a spatula to a wire rack to cool completely.