Soft-Baked Oatmeal Raisin Cookies (Printable)

Wholesome soft-baked oats combined with juicy raisins and a touch of cinnamon in every bite.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup old-fashioned rolled oats
02 - 3/4 cup whole wheat flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/4 cup unsalted butter, melted and cooled
07 - 1/4 cup unsweetened applesauce
08 - 1/3 cup packed light brown sugar
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Add-Ins

11 - 2/3 cup raisins
12 - 1/4 cup chopped walnuts (optional)

# How-To Steps:

01 - Set the oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk together oats, whole wheat flour, baking soda, cinnamon, and salt in a medium bowl.
03 - In a large bowl, whisk melted butter, applesauce, and brown sugar until uniform. Add egg and vanilla extract, mixing until smooth.
04 - Gradually stir the dry mixture into the wet ingredients until just combined.
05 - Fold in the raisins and chopped walnuts if using.
06 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing each two inches apart.
07 - Gently flatten each dough ball using fingers or the back of a spoon.
08 - Bake for 10 to 12 minutes until edges are set and centers appear slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like a treat but keep you full until lunch without the sugar crash.
  • The dough comes together in one bowl, and you can have warm cookies in under half an hour.
  • They freeze beautifully, so you can pull one out the night before and wake up to breakfast already done.
02 -
  • Let the melted butter cool for a few minutes before adding it to the sugar, or the egg will scramble when you mix it in.
  • They look underdone when you pull them out, but if you wait until they look fully baked, theyll turn hard and dry once they cool.
  • Flattening the dough before baking is essential, otherwise theyll stay in tall, uneven mounds and the centers wont cook through.
03 -
  • Use a small cookie scoop to keep them all the same size so they bake evenly and look uniform.
  • If you want them even softer, pull them out at the 10-minute mark and let carryover heat finish the job on the pan.
  • Toast the oats in a dry skillet for a few minutes before mixing them in, and the whole batch will taste deeper and more complex.
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