Soft-Baked Oatmeal Raisin Cookies (Printer-friendly)

Chewy, soft-baked oat and raisin treats with cinnamon for a wholesome breakfast or snack.

# What You'll Need:

→ 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)

# Directions:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together oats, whole wheat flour, baking soda, cinnamon, and salt.
03 - In a large bowl, whisk melted butter, applesauce, and brown sugar until blended. Add the egg and vanilla extract; mix until smooth.
04 - Gradually add the dry mixture into the wet ingredients, stirring 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 sheet, spacing them 2 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 remain 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.
  • You can mix everything by hand in under 15 minutes, no fancy equipment required.
  • They freeze beautifully, so you can bake once and eat for weeks.
02 -
  • Don't overbake these, even if the centers look soft, they continue cooking on the hot pan and will firm up perfectly as they cool.
  • If your dough feels too dry or crumbly, add a teaspoon of milk or water, humidity and flour brands vary more than you'd think.
  • Flattening the dough before baking is essential, otherwise you'll end up with thick pucks instead of chewy cookies.
03 -
  • Use parchment paper instead of greasing the pan, it makes cleanup instant and prevents the bottoms from browning too fast.
  • If you want extra-chewy cookies, pull them from the oven at exactly 10 minutes, even if they look underdone.
  • Measure the oats by spooning them into the cup and leveling off, packing them down will throw off the texture.
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