American · Snack · Breakfast
Oatmeal Raisin Cookies
Chewy, cinnamon-scented oat cookies studded with plump raisins. They use whole wheat flour, a little applesauce and less sugar than usual, so they stay soft and satisfying while being lighter.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 18
Calories come from: Carbs 63% · Fat 29% · Protein 8%
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Ingredients
For 18 servings- 1 1/2 cups135 gRolled oats
- 3/4 cup90 gWhole wheat flour
- 1/2 tspBaking soda
- 1 tspGround cinnamon
- 1/4 tspSalt
- 4 tbsp56 gUnsalted butter, softened
- 1/3 cup73 gBrown sugar, packed
- 1 large50 gEgg
- 1/3 cup80 gUnsweetened applesauce
- 1 tspVanilla extract
- 1/2 cup75 gRaisins
Steps
- 1
Heat the oven to 180 °C (350 °F) and line two baking trays with baking paper.
- 2
In a bowl, whisk together the oats, whole wheat flour, baking soda, cinnamon and salt.
- 3
In a large bowl, beat the softened butter and brown sugar until creamy, about 2 minutes.
- 4
Beat in the egg, applesauce and vanilla until smooth.
- 5
Stir the dry ingredients into the wet mixture until just combined.
- 6
Fold in the raisins.
- 7
Scoop 18 even balls of dough onto the trays, spacing them about 5 cm apart, and press each one down slightly.
- 8
Bake for 10-12 minutes, until the edges are golden and the centres look just set.
- 9
Let the cookies cool on the trays for 5 minutes, then move them to a rack to cool completely.
Swaps, storage and make-ahead
Swaps
- Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes) and a plant-based butter block instead of the egg and butter for a vegan version.
- Swap the butter for the same amount of coconut oil, softened but not melted, to make the cookies dairy-free.
- For a gluten-free batch, use oats labelled gluten-free and a gluten-free flour blend in place of the whole wheat flour, and check that your baking soda is labelled gluten-free too.
- Replace the raisins with dried cranberries or chopped dried apricots if raisins are hard to find or not to your taste.
Storage
Once completely cool, keep the cookies in an airtight container at room temperature for up to 3 to 4 days; because they contain applesauce they soften over time, so they are best within the first couple of days. They also freeze well in a sealed bag or container for up to 3 months; thaw at room temperature.
Make ahead
Mix the dough, cover it and refrigerate for up to 2 days, then scoop and bake, adding a minute or two to the bake time if the dough is cold. You can also freeze scooped dough balls on a tray, bag them once firm, and bake straight from frozen for a few extra minutes.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (32 g) | Per 100 g | |
|---|---|---|
| Calories | 102 kcal | 319 kcal |
| Protein | 2.2 g | 6.9 g |
| Carbohydrates | 16.6 g | 51.9 g |
| of which sugars | 7.2 g | 22.5 g |
| Fiber | 1.6 g | 5 g |
| Fat | 3.4 g | 10.6 g |
| of which saturated | 1.8 g | 5.6 g |
| Sodium | 85 mg | 266 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
