Soft-Baked Oatmeal Raisin Cookies (Printable)

Chewy oat and raisin baked goods with cinnamon, ideal for a nutritious morning snack or grab-and-go delight.

# 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)

# Directions:

01 - Set oven to 350°F. 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 combined. Add egg and vanilla; mix until smooth.
04 - Gradually add dry mixture to wet, stirring just until combined.
05 - Fold in raisins and walnuts if using.
06 - Drop about 2 tablespoons of dough per cookie onto prepared sheet, spacing cookies 2 inches apart.
07 - Gently press each dough ball with fingers or spoon back to flatten.
08 - Bake for 10 to 12 minutes until edges are set and centers appear slightly underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They taste like dessert but work as breakfast without any guilt.
  • You can make a batch on Sunday and eat well all week long.
  • Theyre soft enough to enjoy with coffee but sturdy enough to toss in your bag.
02 -
  • Let the melted butter cool before mixing or it will scramble the egg.
  • Flatten the dough balls before baking or theyll stay too thick in the middle.
  • Pull them out when they look slightly underbaked, they keep cooking on the pan.
03 -
  • Use a cookie scoop for perfectly even portions every time.
  • Press a few extra raisins on top before baking so they look bakery-level pretty.
  • Double the batch and freeze half the dough, then bake fresh cookies whenever you need them.
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