Butterscotch Oatmeal Cookies - cooking recipe

Ingredients

1/2 cup butter, softened
1/4 cup unsweetened applesauce
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temp
1 1/2 teaspoons vanilla extract
1 cup flour (unbleached)
1/2 teaspoon baking soda
1/4 teaspoon salt (I used kosher)
1/4 teaspoon cinnamon
2 1/2 cups quick oats (mine were organic)
1 cup butterscotch chips

Preparation

Cream butter with applesauce; then cream with sugars til smooth.
Add egg and vanilla; beat well.
Combine flour, soda, salt, and cinnamon. Add to creamed mixture.
Mix in oats and chips.
I used my 2-tsp scoop, slightly overloaded, and dropped on parchment a few inches apart.
Bake @ 350 degrees -- 11-13 minutes. I watched for a few bumpy tips to begin to turn golden, the edges just beginning to turn, too. 12 minutes was perfect in my oven.
Cool 5 minutes on cookie sheet. Move to rack to cool completely.
Original recipe says yield is 36 but I got 60 doing it my way! They were perfect for little hands! (And the big hands felt less guilt reaching for a second -- and a third -- !).