I call these "biscuits" because that's what the British call a cookie. And these are mostly like a cookie. But in my experience, a biscuit and a cookie are not the same thing. I would rarely choose to eat a chocolate chip cookie with a cup of tea. But a biscuit? Well, I find it hard to eat one without a cuppa in hand. So in my mind, these lightly sweetened cookies are actually biscuits, primarily because they are perfectly paired with a hot mug of black tea (milk and half a sugar, please!).
1/2 cup butter, softened
1/4 cup apple sauce
1/4 cup coconut oil
1/2 cup sugar
2 Tbsp molasses
2 tsp vanilla
2 1/2 cups rolled oats
1 1/2 cups whole wheat flour
1 1/2 cups diced dried fruit (I used cranberries and dates)
1/2 cup shredded coconut
1/2 cup chopped nuts (I used almonds)
1 tsp baking soda
In a large bowl, using an electric mixer, cream together butter, apple sauce, oil, sugar, and molasses. Beat until light and fluffy. Add egg and vanilla and mix until thoroughly combined.
In a separate bowl, combine oats, flour, dried fruit, coconut, nuts, and baking soda.
Add dry mixture to the creamed mixture in 3 or 4 additions, stirring just until thoroughly mixed after the last addition. Drop by rounded spoonfuls on a lightly greased baking sheet.
Bake in preheated oven at 350 for 13-17 minutes. For chewier cookies, immediately remove from pan and place directly onto clean countertop or table surface to cool. For more crisp cookies, let sit on pan 2-3 minutes after removing from oven and then cool on a wire rack. Store in airtight container.