Chewy Oatmeal Raisin Cookies
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20 cookies
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Chewy Oatmeal Raisin Cookies
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Adapted from Perfect Light Desserts by Nick Malgieri and David Joachim (HarperCollins).
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Ingredients
- 1 cup flour (spoon flour into dry-measure and level off)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/3 cups rolled oats (not instant)
- 1/2 cup dark raisins (or dried cranberries)
- 2 baking sheets lined with parchment paper, foil, or silicone mats
Instructions
- 1. Preheat the oven to 375ºF and set the rack on the lower and upper thirds of the oven.
- 2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3. In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.
- 4. Stir in the dry ingredients, then the oats and raisins.
- 5. Roll the dough into 1 1/4-inch (4cm) balls and place them 2-inches (7cm) apart on the baking sheets. Use a fork to gently flatten the dough slightly.
- 6. Bake until the cookies are a gentle brown all across the top, about 12-14 minutes, rotating the baking sheets midway during baking for even heating.
Notes
- Storage: Once cool, store the cookies in an airtight container at room temperature for up to 4 days.
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