Instructions

• In a large bowl, combine 1/2 cup vegetable oil, 3/4 cup dark brown sugar, 1/2 cup granulated sugar, 1/3 cup unsweetened applesauce, and 1 teaspoon vanilla extract. Using a hand mixer on low speed, beat the mixture for about 2 minutes until it is smooth and emulsified.
• In a separate bowl, stir together 2 cups all-purpose flour, 1 1/2 cups rolled oats, 1 teaspoon baking soda, and 1/2 teaspoon salt. If using, add 1/2 teaspoon cinnamon and mix it in with the dry ingredients.
• Add the dry ingredient mixture to the wet ingredients and stir with a sturdy spoon or spatula until the dough is completely incorporated and very thick. The dough should be soft but hold its shape.
• Fold in 1 1/2 cups dark chocolate chips until evenly distributed.
• Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. Chilling helps prevent excessive spreading during baking.
• When you are ready to bake, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and position oven racks in the center of the oven.
• Use a 2-tablespoon scoop or spoon to portion the chilled dough. Roll each portion gently into a ball and place the balls 2–3 inches apart on the prepared baking sheets.
• For pillowy, soft cookies: leave the dough balls unflattened. For thinner, chewier cookies: gently press each ball down to about 1 inch thick before baking.
• Bake the cookies for 8–12 minutes, or until they are just barely golden brown around the edges. (Note: ovens vary; a longer time near 12 minutes may be needed in non-fan/standard ovens.)
• Remove the baking sheet from the oven and let the cookies cool on the baking sheet for at least 10 minutes. The cookies will set further as they cool.
• After the initial cooling, transfer cookies to a wire rack to cool completely or serve warm.