Even better cookies!

I had to make more cookies today, because we ate so many we didn't have enough for the kids luncheon tomorrow. This time I altered the recipe a bit with better results. These were softer and not as greasy (I cut the fat in half).

Here's the recipe for "Egg /Dairy / Corn Free Oatmeal Chocolate Chip Cookies:"
1/2 c + 1T margarine, softened (or 1 c shortening)
3/4 c white sugar (I used turbinado)
3/4 c brown sugar
1/2 c unsweetened applesauce
2 t vanilla

2 1/2 c all purpose flour (I used fresh ground soft white flour)
1/2 c oats
1 t baking soda
1/2 t baking powder
1 t salt

2 c chocolate chips (I used Enjoy Life)

1. Preheat oven to 350 degrees F (325 degrees for convection). Grease cookie sheets.
2. In a large bowl, cream together the margarine, brown sugar and white sugar until light and fluffy. Add applesauce and vanilla .Combine the flour, oats, baking soda, powder and salt; gradually mix into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 12-15 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I will say, if you can tolerate dairy, use butter instead. Nothing is as good as real butter in chocolate chip cookies.