Soft-Baked Oatmeal Raisin (Printable)

Chewy oatmeal treats with raisins and cinnamon for a wholesome, grab-and-go start.

# What You Need:

→ 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 light brown sugar, packed
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Add-Ins

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

# Step-by-Step:

01 - Set the oven to 350°F and 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. Add egg and vanilla extract; beat until fully incorporated.
04 - Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
05 - Fold in the raisins and walnuts if using, ensuring an even distribution throughout the dough.
06 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared sheet, spacing each about 2 inches apart.
07 - Gently flatten each dough ball with fingers or the back of a spoon to ensure even baking.
08 - Bake for 10 to 12 minutes, or until cookie edges are set and centers remain slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They taste like a treat but keep you full until lunch without the sugar crash.
  • You can mix the dough in one bowl while coffee brews, no fancy equipment needed.
  • They freeze beautifully, so you can pull one out on rushed mornings and feel like you planned ahead.
02 -
  • Don't overbake them or they'll turn hard and dry, pull them when they still look slightly underdone in the middle.
  • Melted butter needs to cool before you add the egg, or you'll end up with scrambled bits in your dough.
  • Flatten the dough balls before baking or they'll stay thick and won't cook through evenly.
03 -
  • Use a cookie scoop to keep them all the same size so they bake evenly and look bakery-perfect.
  • If your raisins are dry, soak them in warm water for 5 minutes and pat them dry before folding them in.
  • Line up your ingredients the night before so you can mix and bake in the morning without thinking too hard.
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