Chewy Oatmeal cookies, with white chocolate chips, walnuts and chunks of dried apple rings added in for a fall twist!
- 2 cups roasted unsalted walnuts, divided
- 1 cup whole wheat flour, preferably white whole-wheat
- ½ cup all-purpose flour
- 1 ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (1 stick)
- 1 ½ cup granulated maple sugar (or ¾ cup brown sugar plus ¾ cup white)
- 1 egg
- ½ cup applesauce
- 2 cups old fashioned oats
- 1 cup white chocolate chips
- 1 cup chopped dried apple rings
- Preheat oven to 350 degrees F. Coat two large baking sheets with cooking spray.
- Grind 1 ¼ cups (3.75 ounces) walnuts in food processor fitted with steel blade attachment until it looks like coarse meal. Add white whole wheat, all-purpose flour, cinnamon, baking soda and salt and process 10 seconds.
- Chop the remaining ¾ cup walnuts.
- Beat butter and sugar in a large bowl on medium speed until creamy. Add egg and beat until combined. Add applesauce and beat until completely combined, it is okay if the mixture looks broken.
- Beat the flour and walnut mixture into the butter mixture on low. Add oats, the remaining ¾ cup chopped walnuts, white chocolate chips and dried apple and stir by hand with a silicone spatula until completely combined.
- Drop by heaping tablespoons onto one of the prepared baking sheet, leaving 1 ½ inches between each cookie. Moisten finger-tips and press the dough down slightly. Bake in batches, 1 sheet at a time until the cookies spread and set, 8 to 10 minutes. For a crisper cookie bake up to 12 minutes. Let cool on the baking sheet 3 to 5 minutes before carefully transferring to a cooling rack with a thin metal spatula.
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10 g
- Sodium: 56 g
- Fat: 4 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 9 g