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–+ servings

Chewy Oatmeal Raisin Cookies

Adapted from Perfect Light Desserts by Nick Malgieri and David Joachim (HarperCollins).
Servings 20 cookies
  • 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
  • 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.