Strawberry-Oatmeal Cookies
- 15m Prep Time
- 16m Cook Time
- 31m Ready In
These strawberry-oatmeal cookies are soft and chewy with a natural pink hue from freeze-dried strawberries. They use applesauce for moisture and are sweetened with brown sugar.
Ingredients
- 355 ml old-fashioned rolled oats
- 296 ml all-purpose flour
- 2.46 ml baking soda
- 1.23 ml baking powder
- 2.46 ml kosher salt
- 59.1 ml unsalted butter at room temperature
- 177 ml packed light brown sugar
- 59.1 ml granulated sugar
- 1 large egg at room temperature
- 118 ml unsweetened applesauce at room temperature
- 14.8 ml pure vanilla extract
- 473 ml freeze-dried strawberries finely chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 15 mg
- Iron: 0.85 mg
- Magnesium: 19.6 mg
- Phosphorus: 64.3 mg
- Potassium: 62.9 mg
- Zinc: 0.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml old-fashioned rolled oats
- 296 ml all-purpose flour
- 2.46 ml baking soda
- 1.23 ml baking powder
- 2.46 ml kosher salt
- 177 ml packed light brown sugar
- 59.1 ml granulated sugar
- 14.8 ml pure vanilla extract
Prepare
- 59.1 ml unsalted butter, at room temperature
- 1 large egg, at room temperature
- 118 ml unsweetened applesauce, at room temperature
- 473 ml freeze-dried strawberries, finely chopped
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. In a small bowl, whisk together 1½ cups old-fashioned rolled oats, 1¼ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat 4 tablespoons (½ stick) unsalted butter (at room temperature), ¾ cup packed light brown sugar, and ¼ cup granulated sugar in a large bowl on high speed until light and fluffy, about 3 minutes.
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Step 3.
Reduce the mixer speed to low and beat in 1 large egg (at room temperature) until fully incorporated. Then add ½ cup unsweetened applesauce (at room temperature) and 1 tablespoon pure vanilla extract, mixing until combined.
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Step 4.
Gradually add the reserved flour-oat mixture to the wet ingredients, mixing on low speed until just combined. Fold in 2 cups (2 ounces) finely chopped freeze-dried strawberries with a spatula.
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Step 5.
Scoop balls of dough, about 2 tablespoons each, onto the prepared baking sheets, spacing them 2 inches apart. Bake until golden brown around the edges but still soft in the middle, 12 to 16 minutes. Let cool on the baking sheets for 4 minutes before serving or transferring to a wire rack to cool completely.