Time 30m Yield 36 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Beat applesauce, white sugar, brown sugar, and vanilla in a large bowl. In another bowl, use an electric mixer to beat egg whites until they are frothy and begin to firm up. Fold egg whites into applesauce mixture. Combine the flour, baking soda, salt, and cinnamon. Fold into the egg mixture. Stir in the oats, chocolate chips, walnuts, and cranberries. Drop by heaping teaspoons on prepared baking sheets. Bake cookies in preheated oven until set and lightly browned, about 10 minutes. Remove immediately to wire racks to cool.
Time 30m Yield 24 Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper. Mix almonds, cranberries, peanuts, and candy pieces together to make trail mix. Mix oats, flour, brown sugar, baking soda, and salt together in a large bowl. Beat in butter, honey, egg, and vanilla extract using an electric mixer or wooden spoon until dough is thoroughly combined. Fold in trail mix. Drop tablespoonfuls of cookie dough onto the prepared cookie sheets. Bake in the preheated oven until edges are set and bottoms of cookies are golden brown, about 8 minutes. Cool on wire racks.
Time 35m Yield 60 cookies Number Of Ingredients 16 Steps:
Preheat the oven to 375°F. Cream the shortening, brown sugar, honey and eggs together. Combine the flour, wheat germ, baking soda and salt. Add to the creamed mixture gradually and beat until blended. Stir in the oats, fruits, nuts, seeds and chocolate chips. Mix well. Drop dough by heaping tablespoons about 2 inches apart onto a greased cookie sheet. Bake for 10-15 minutes or until golden. Cool for 5 minutes on the cookie sheet, then transfer cookies to a rack and cool completely.
Yield Makes 12 (3") cookies Number Of Ingredients 13 Steps:
Place racks in upper and lower thirds of oven; preheat to 350°F. Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Transfer to a medium bowl; let cool. Meanwhile, mix egg, butter, brown sugar, granulated sugar, vanilla, salt, and baking soda in a large bowl; let sit until nuts are cool (this will make for a chewier cookie). Add dried fruit and chocolate to nut mixture; toss to combine. Give egg mixture a good stir, then stir in flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and mix-ins are evenly coated in dough. (It will look like too many mix-ins, but dough will come together as it chills.) Cover and chill at least 2 hours and up to 3 days. Reheat oven to 350°F. Using a ⅓-cup measure or #16 cookie scoop, portion out dough, packing firmly, to make 12 cookies. Divide between 2 parchment-lined baking sheets as you go. Using measuring cup or your hand, press cookies into 2½"-diameter disks about ¾" thick; sprinkle with sea salt. Bake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11-13 minutes. Let cool on baking sheets. Do Ahead: Cookies can be made 1 week ahead. Store airtight at room temperature.
Time 1h15m Yield 60 cookies Number Of Ingredients 13 Steps:
Preheat oven to 350°. In a large mixing bowl cream together butter, sugars, eggs, and vanilla until almost fluffy. In another bowl stir together flour, very finely chopped (should almost resemble powder) nuts, cinnamon, baking soda, baking powder, and salt. Slowly add your powdered ingredients to your creamed ingredients while mixing. Mix well. Now stir in the oats and trail mix. Drop by scoop or teaspoon onto hot stone or slightly greased cookie sheet. Bake for 11-14 minutes depending on cookie size. Remove cookies from baking sheet or stone right away and transfer to cooling racks.
Time 35m Yield 2 dozen. Number Of Ingredients 4 Steps:
Preheat oven to 350°. Shape dough into 24 balls (about 1-1/4 in.). Press evenly onto bottom and up sides of greased mini muffin cups., Bake 12-14 minutes or until golden brown. Using the end of a wooden spoon handle, reshape cups as necessary. Cool in pans 15 minutes. Remove to wire racks to cool completely., Fill cups with 1 teaspoon each peanut butter and Nutella. Top with trail mix.
