I don’t know about you, but when life is hard and there are no easy answers, I like to bake. Baking and blessing others with baked goods somehow shares the love I’ve been given with others.
This week has been a hard one – a massive tornado killing too many, hurting others and displacing hundreds. An amazing cancer fighter gone. Then, yesterday, an accident on a school field trip that hits a little too close to home.
My heart breaks for lives that were changed in an instant. A painful reminder that our entire world is groaning awaiting the return of our Savior (Romans 8:22).
These events don’t make sense to my finite mind. For some, just like Job’s friends, they may call us to question the goodness of God. For me, I know God is good. So I trust Him despite hardship.
The only response I know to these situations is to pray and bake.
Oatmeal Applesauce Cookies – Adapted from Sunnyside Up
- 1/2 C butter (1 stick)
- 1/4 C plain Greek Yogurt
- 1 C sugar
- 1/2 C brown sugar
- 2 eggs
- 2 C unsweetened applesauce
- 2 tsp. baking soda
- 4 C white whole wheat flour
- 1 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. nutmeg
- 3/4 tsp. salt
- 1 C quick cooking oats
- splash of vanilla
- 2 C dark chocolate chips
Cream together 1 stick of butter with 1 C sugar and 1/2 C brown sugar. Add in 1/4 C plain Greek yogurt and 2 eggs, mixing well.
Combine 2 C unsweetened applesauce with 2 tsp. baking soda. Stir well and watch that applesauce fizz!
Mix in the applesauce mixture to the sugar, butter mixture. Blend well.
Combine 2 C white whole wheat flour with 1 tsp. cinnamon, 1/2 tsp. cloves, 1/2 tsp. nutmeg and 3/4 tsp. salt. When blended, add these dry ingredients to the wet ones.
Slowly add the remaining 2 C of white whole wheat flour.
Stir in a splash of vanilla and 1 C oats.
Mix in 2 C dark chocolate chips.
The dough will be soft. You can refrigerate it for 30-45 minutes, but I just went ahead and made the cookies.
Using a cookie scoop, scoop out cookies about 2 T large and place on a lightly greased cookie sheet. These cookies will spread out, so don’t place them too close together.
Bake at 350 for 15-17 minutes, until cookies are lightly browned around the edges and set in the center.
Cool on a cooling rack.
*Makes about 96 cookies. After baking these are best stored in the freezer until ready to consume. They will keep for 2-3 days at room temperature, but are best “fresh” or cooled from the freezer.