Servings
Font
Back
0.0 from 0 votes

Chewy Oatmeal Raisin Cookies

Adapted from Perfect Light Desserts by Nick Malgieri and David Joachim (HarperCollins).

Servings: 20 cookies
Course: Others

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

    Cup of Yum
  1. 1. Preheat the oven to 375ºF and set the rack on the lower and upper thirds of the oven.
  2. 2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. 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. 4. Stir in the dry ingredients, then the oats and raisins.
  5. 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. 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.