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Oatmeal Honey Chocolate Chip Cookies

From Emma:

My grandmother loves to make cookies. As a girl, I loved to help her. And Papa loved eating them. I remember him roaming the kitchen, hovering around the oven until the timer went off. He'd even turn on the light in the oven to watch the cookies bake. How he made me laugh.

(Yield: 24 cookies)

Ingredients
  • 4 tablespoons butter, melted
  • 1-1/4 cups quick-cooking oats
  • 1 cup white flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup applesauce, no sugar added
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup honey
  • 1/3 cup dark chocolate chips or carob chips
  • 1/4 cup golden raisins
Instructions

  1. In a small bowl, melt the butter in the microwave, about 30 seconds, and set aside. If you do not have a microwave, put the butter in a small saucepan and melt on low heat. This might take a minute to do.

  2. In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. Set aside.

  3. In a medium bowl, combine the applesauce, cooled butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until combined. This is going to be a very wet and sticky dough.

  4. Fold in the chocolate chips (or carob chips) and raisins. Place mixture in the refrigerator and chill for at least an hour and up to 3 days.

  5. When ready to bake, preheat the oven to 350 degrees (F). Line a large baking sheet with parchment paper.

  6. Remove the dough from the refrigerator and, using a cookie scoop or spoon, drop the dough on the baking sheet. They don't spread so it's all right to have 12 cookies per sheet. If you want, slightly flatten the cookies, but it's not necessary.

  7. Bake the cookies 10 to 11 minutes, until they are golden around the edges. Cool the cookies for 3 to 4 minutes, then transfer to a rack to cool completely.