Oatmeal Chocolate Chip Cookies

0 Preheat the oven to 350°F. Line a sheet pan with a nonstick baking mat or parchment paper, and set aside.
1 In a the bowl of a stand mixer using the flat beater attachment, cream [wprm-ingredient text="½ cup unsalted butter" uid="0"], [wprm-ingredient text="½ cup granulated sugar" uid="1"] and [wprm-ingredient text="¼ cup brown sugar" uid="2"] until the butter is light yellow and the sugars are well incorporated. Use a rubber spatula to scrape down the sides.
2 Add in [wprm-ingredient text="2 tablespoons applesauce" uid="3"], [wprm-ingredient text="1 egg" uid="4"] and [wprm-ingredient text="1 ½ teaspoons pure vanilla extract" uid="5"], beating until combined. Scrape down the sides using the rubber spatula, ensuring all ingredients are getting mixed.
3 Measure [wprm-ingredient text="1 cup all-purpose flour" uid="6"], [wprm-ingredient text="½ teaspoon kosher salt" uid="7"] and [wprm-ingredient text="½ teaspoon baking soda" uid="8"] into the mixing bowl before turning on the mixer at a low speed. Continue mixing until the batter has come together and is nice and sticky.
4 Measure in [wprm-ingredient text="1 ¼ cups rolled oats" uid="9"] and [wprm-ingredient text="¾ cup bittersweet or dark chocolate chips" uid="10"]. Gently fold them into the batter using a rubber spatula.
5 Scoop the cookie dough into individual cookies onto the prepared baking sheet. Leave 1½” inches of space between each scoop to ensure the cookies don’t spread and run into each other as they bake.
6 Bake for 11-13 minutes, or until golden brown and delicious.
7 Let cool completely on a wire cooling rack, then enjoy with a glass of your favorite kind of milk!