Soft-Baked Oatmeal Raisin (Printable)

Chewy soft oatmeal enriched with juicy raisins and cinnamon for a wholesome breakfast option.

# What You'll 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 Directions:

01 - Preheat 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.
03 - In a large bowl, whisk melted butter, applesauce, and light brown sugar until fully combined. Add the egg and vanilla extract, mixing until smooth.
04 - Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
05 - Fold in the raisins and chopped walnuts if using.
06 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart.
07 - Gently press down each dough ball with fingers or the back of a spoon to flatten slightly.
08 - Bake for 10 to 12 minutes until edges are set and centers appear just slightly underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like dessert but keep you full until lunch without the sugar crash.
  • You can mix the dough in one bowl while half awake, no mixer required.
  • They freeze beautifully, so you can grab one frozen and itll thaw by the time you reach your desk.
02 -
  • If your butter is too hot when you add the egg, youll end up with scrambled bits in the dough; let it cool until its just warm to the touch.
  • Flattening the dough before baking is essential because these cookies dont spread like regular ones, and thick centers stay gummy.
  • Pulling them out when they look slightly underbaked is the secret to keeping them soft; they firm up as they cool.
03 -
  • If your dough feels too dry after mixing, add a tablespoon of milk or applesauce; humidity affects flour more than we think.
  • Press a few extra raisins on top of each cookie before baking so they look more generous than they are.
  • Use a cookie scoop for uniform size, which means they all bake evenly and you dont end up with some burnt and some raw.
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