A sticky, gooey cookie perfect for a fall day.
- Carbohydrate 37.261377037037 g
- Cholesterol 10.34 mg
- Fat 1.90263444444444 g
- Fiber 1.49099355281613 g
- Protein 2.79756175925926 g
- Saturated Fat 1.15658444444444 g
- Serving Size 1 1 Serving (60g)
- Sodium 98.1569444444446 mg
- Sugar 35.7703834842209 g
- Trans Fat 0.232783222222222 g
- Calories 175 calories
Step-by-step
- Beat egg in medium sized bowl.
- Add applesauce, brown and white sugar.
- Cream well.
- Add cinnamon, flour, oats, baking soda, baking powder, and coconut.
- Mix.
- Drop by heaping teaspoon onto an ungreased cookie sheet.
- Bake at 350 deg. F. for 12 to 15 minutes or until golden brown.
How do you prevent soft drop cookies from spreading into a flat, greasy sheet on the pan? Controlling the moisture from the applesauce and ensuring your oven operates at a true 350 degrees Fahrenheit are critical factors in maintaining structure. These moist, tender biscuits lean heavily on fruit puree for hydration rather than solid butter, yielding a cake-like interior that pairs distinctively well with beverages that offer a sharp, astringent contrast.
- Serve these alongside a strong, unsweetened black tea like Darjeeling or an acidic cold-pressed apple cider to cut through the heavy sugar content.
- Store them in an airtight container at room temperature with a slice of plain white bread; the cookies will absorb moisture from the bread to remain soft for up to three days.
- For dietary modifications, substitute the standard egg with a commercial binder or flax egg without significantly altering the final crumb.
Pull the baking sheets from the oven the moment the edges turn a pale golden brown and the centers still indent slightly when touched. Letting them rest on the hot metal for precisely two minutes finishes the cooking process before transferring them to a wire rack.
