I woke up, completely convinced today would be a slow, almost boring day where I’d bake up some cookies, clean the house and maybe make a trip to the dog park with Walnut.
Then I get a call from my business partner which I failed to pick up. So I get a voicemail. Which I ignore for a few minutes because I’m busy with these cookies.
Then I get an IM message “Call me”. Then an email “Call me”.
Jesus, can’t a girl just bake some cookies in peace?!
“We just got an order for 50 cases of Pumpkin Spice Bread Mix.”
OH. MY. GOD.
This is our biggest order yet! And just in time for Thanksgiving.
Now I’m off to the kitchen to do many, many hours of packaging. And giving many thanks along the way.
Oatmeal Applesauce Cookies
Hardly altered from Martha Stewart.
- 4 tablespoons unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1/2 cup apple sauce
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose white flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1 cup dried cranberries
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in dried cranberries.
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.