Drain the applesauce. To do this, just spread about ¼ cup applesauce in a circle on top of a stack of paper towels. Let it sit for about 10 minutes, then scrape up 28 grams (2 tablespoons, give or take a little liquid. Just weigh).
Beat the vegan margarine, shortening, sugars and corn syrup together until mixed. Batter will be a little lumpy, but that’s okay. Beat in the vanilla and drained applesauce.
Mix the flour, baking soda and salt and stir flour mixture into batter. Stir in the oats, followed by the chocolate chunks.
Chill the dough for about an hour or until it is easier to handle, then use a large cookie scoop to make 5 or 6 large balls.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Arrange the dough balls on the lined baking sheet spacing 3 inches apart. Press tops down slightly and bake for about 15 to 18 minutes or until cookies appear set.
Let cookies cool for about 10 minutes on the baking sheet, then carefully transfer to a wire rack to cool some more.
If desired, chill cookies briefly to set the chocolate. Bring back to room temperature and serve. You can skip all of the chilling if you want the chocolate to be melt-y and soft.
Alternate Baking Method: If you have a Cuisinart Air Fryer Toaster Oven, try this! Put the cookies on the baking sheet and bake at 250 degrees F. for about 20 minutes (check earlier). Different models of air fryers will vary, but if you have this particular model it does a great job with giant cookies so long as you use a low temp (like 250) and longer cook time. The outsides will be crunchy and the insides chewy.