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1
Preheat oven to 375F.
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2
Line a large baking sheet with parchment paper or a baking mat or coat with cooking spray.
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3
For the rolling sugar:
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4
Pulse 1/2 cup sugar and 1 tablespoon orange zest in a food processor until well blended.
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5
Trasfer in a shallow dish and set aside.
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6
For the cookie dough:
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7
Grind oats in a blender until they look like a fine powder, about 2 minutes, scraping the sides as needed.
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8
Beat butter and 13 cup sugar in a large bowl with an electric mixer on medium-high speed for 4 to 6 minutes.
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9
Add brown sugar and 2 tablespoons orange zest and beat another 2 minutes.
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10
Add molasses, applesauce, egg yolk, vanilla, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt; beat on medium-high until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
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11
Turn the mixer to medium speed and slowly add the ground oats.
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12
Scrape down the bowl, with the mixer on medium, slowly add whole wheat flour.
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13
(The dough will be moderately sticky.)
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14
Using a slightly rounded tablespoon of dough, roll into balls, then roll in the rolling sugar to coat.
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15
(If necessary, wet your fingers to help roll without sticking.)
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16
The zest will make the mixture slightly wet and it will clump, lightly brush off the excess so that just a thin coat is on the cookie.
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17
Arrange cookies about 1 inch apart on the prepared baking sheet.
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18
Make about 40 cookies.
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19
Bake the cookies in batches until the edges are set and the tops are cracked, but the centers are still soft and puffy, about 10 minutes.
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20
Let the cookies cool on the baking sheet for 10 minutes.
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21
Cool on a wire rack.
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22
Store in an air-tight container or freeze them for up to 3 months.
