Servings: 24 cookies servings Prep: 15 min Cook: 20 min

I set out to create a fueling (for the energy), satisfying (for the craving) and substantial (for the being smashed a puffy coat pocket) cookie that I could haul around on the ski hill, at the creek and on our general adventures. Montana Camp Cookies. Check out all our United States of Cookies recipes here. Recipe courtesy of Nici from Dig This Chick.

Ingredients

1/2 cup Butter (1 stick), softened
1/4 cup Applesauce unsweetened
3 Tbsp Honey
1/2-3/4 cup Brown Sugar
1/2 cup Creamy Peanut Butter unsweetened
1 tsp Vanilla Extract
1 Egg
1 1/4 cups Organic Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour
1 1/2 cups Old Fashioned Rolled Oats
1/2 cup Peanuts chopped
1 tsp Baking Powder
1/4 tsp Baking Soda
1 1/2 cups Dried Tart Cherries chopped

Instructions

Preheat oven to 350°F.
Cream butter, brown sugar and honey. Add applesauce, vanilla, peanut butter and egg.
In a separate bowl, combine all dry ingredients. Add chopped cherries last.
Add dry ingredients to wet, a little bit at a time, until it’s all combined.
Spoon by the tablespoonful onto baking pan and cook for 20 minutes.