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Thick and Crunchy Oatmeal Chocolate Chip Cookies
Thick and Crunchy Oatmeal Chocolate Chip Cookies

Thick and Crunchy Oatmeal Chocolate Chip Cookies

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 1/2 cups all purpose flour
1 Tbsp baking soda
1 tsp salt
1 cup butter
1 cup packed brown sugar
1 cup granulated sugar
1 large egg
1 Tbsp vanilla extract
1/2 cup vegetable oil
1/2 cup applesauce
1 1/2 cups bran flakes, lightly crushed after measuring
1 1/2 cups oats
1 cup toasted chopped pecans (optional)
2 cups semi-sweet chocolate chips
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Let's Make It
Don’t preheat oven yet — dough needs to chill. Mix together flour, baking soda, and salt. Set aside. In a mixing bowl, cream butter and both sugars, then beat in egg and vanilla. Stir in oil and applesauce. Add flour mixture and stir until it is almost fully incorporated, then stir in the bran flakes, oatmeal, pecans and chocolate chips. Continue stirring until flour disappears.
Chill dough for at least an hour – it will get very firm and almost crumbly.
Preheat oven to 350 degrees F. When ready to bake, scoop up with a spoon and form into golf ball size mounds. Space 3 inches apart on ungreased cookie sheets and press the dough mounds down slightly to make round discs. Bake for 13-15 minutes. Baking them longer should make them a bit crunchier.
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