Soft-Baked Oatmeal Raisin (Printable Version)

Chewy soft-baked oatmeal treats with juicy raisins and a hint of cinnamon for a wholesome start.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup old-fashioned rolled oats (120 g)
02 - 3/4 cup whole wheat flour (95 g)
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 (60 g)
07 - 1/4 cup unsweetened applesauce (60 ml)
08 - 1/3 cup light brown sugar, packed (70 g)
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Add-Ins

11 - 2/3 cup raisins (100 g)
12 - 1/4 cup chopped walnuts (optional) (30 g)

# How-To Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together oats, whole wheat flour, baking soda, cinnamon, and salt until evenly mixed.
03 - In a large bowl, whisk melted butter, applesauce, and brown sugar until smooth. Incorporate the egg and vanilla extract, mixing thoroughly.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
05 - Carefully fold the raisins and walnuts into the batter, ensuring even distribution without deflating the mixture.
06 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, allowing 2 inches of space between each.
07 - Lightly flatten each dough ball with fingers or the back of a spoon to achieve an even thickness.
08 - Bake for 10 to 12 minutes until edges are set and centers remain slightly soft for a chewy texture.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They taste like dessert but fuel you through midmorning without a crash.
  • The dough comes together in one bowl, no mixer required, and cleanup is almost nonexistent.
  • You can bake a batch on Sunday and grab one each morning all week long.
02 -
  • Flatten the dough balls before baking or they'll stay thick and undercooked in the middle.
  • Pull them out when they look barely done, they keep baking on the hot pan and turn perfectly chewy.
  • Cooled butter is key, if it's too hot it can scramble the egg and ruin the texture.
03 -
  • Use parchment paper instead of greasing the pan, it prevents sticking and makes the bottoms bake evenly.
  • Measure oats by spooning them into the cup rather than scooping, or you'll end up with too much and dry cookies.
  • Let the dough rest for 5 minutes before scooping if it feels too sticky to handle comfortably.
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