8 ounces butter unsalted room temperature (two sticks)
1 teaspoon vanilla
1 teaspoon vanilla extract
0.5 cup vegan approved chocolate chips
Equipment
bowl
paper towels
oven
mixing bowl
aluminum foil
muffin liners
muffin tray
Directions
Drain the applesauce if you haven’t already. To do that, just spread ½ cup on a stack of paper towels and let the towels soak up the extra moisture. Set aside.In a mixing bowl, beat the Earth Balance until creamy. Beat in the sugar, brown sugar and vanilla, then beat in the applesauce.
Mix the flour, baking soda and salt together in a separate bowl, then add to the batter and stir until mixed. Stir in the oats and chocolate chips. Chill the dough until it’s easy enough to handle, then divide it into 6 parts and wrap each part around an Oreo.Spray 6 paper muffin cups with cooking spray or use the foil type and skip the spray.
Put the dough wrapped cookies in cups, set the cups in a muffin tin and bake at 350 for 17-20 minutes or until cookies appear set and the edges are nicely browned.
Let cool completely. I actually like cooling and chilling briefly before removing the muffin paper.In a mixing bowl, beat the butter until creamy. Beat in the sugar, brown sugar and vanilla, then beat in the eggs and vanilla, beating only until blended.
Mix the flour, baking soda and salt together in a separate bowl, then add to the batter and stir until mixed. Stir in the chocolate chips. Chill the dough until it’s easy enough to handle.Spray 20 paper muffin cups with cooking spray or use the foil type and skip the spray.
Put the dough wrapped cookies in cups, set the cups in a muffin tin and bake at 350 for 17-20 minutes or until cookies appear set and the edges are nicely browned.
