Audrey Johns' Giant Breakfast Cookie

In a small bowl, combine the flour, baking soda and orange zest.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, whip the butter and sugar until fluffy and pale. Mix in the egg, then the vanilla, applesauce and 1/3 cup water.

Add the dry mixture to the wet mixture and whisk until just combined. Mix in the oats, cranberries, and almonds until just combined. Don’t overmix or you’ll have tough cookies.

Cover the dough with plastic wrap and refrigerate it for at least 15 minutes or overnight to firm it up.

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Use an ice cream scoop to place tennis-ball-size dollops of cookie dough on the lined baking sheets, leaving 1 1/2 inches between the cookies to allow for a little spreading. Bake for 15 to 18 minutes, or until golden brown.

Transfer the cookies to a wire rack to cool. If you don’t have a wire rack, gently lift the parchment paper topped with cookies and place on a countertop to cool.