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["Make about 2 dozen 2 bite cookies. Serve at least 2 cookies per person.", "1. Preheat oven to 350u00b0F and place racks in the upper middle section of the oven. Line 2 cookie or baking sheet pans with parchment paper or Silpat mats and set aside.", "2. In a medium sized bowl, whisk together all of your dry ingredients (oats through cinnamon). Add your apple ring pieces and mix together again. Set aside.", "3. In the bowl of your stand mixer with your paddle attachment, cream together your butter and sugars until light and fluffy. This should take about 2-3 minutes on medium high speed. Stop mixer, scrape down sides and bottom of bowl and add your egg. Mix together until combined. Stop and scrape down bowl again. Add your applesauce and vanilla extract, and mix together on medium speed until incorporated.", "4. Turn mixer speed to low and add your dry ingredients. Mix until just combined.", "5. With a small ice cream scoop (mine was 1.5"" wide) or a tablespoon, scoop dough onto pans, spacing each cookie an inch or two apart. You can gently press down if you'd like to flatten a bit, or leave them as is. They won't flatten out very much and they keep their shape very well.", "6. Bake cookies for 12-13 minutes, turning pans 1/2 way through baking time to ensure even coloring. The cookies are done when they are golden brown along edges but still soft. Remove pans from oven and set on a rack.", "7. Allow cookies to cool a few minutes on pan and then transfer to a wire rack to cool completely.", "Cookies will store room temperature in an airtight container for 2-3 days."]
