Soft-Baked Oatmeal Raisin (Printable)

Chewy soft treats packed with oats, raisins, and a hint of cinnamon for a wholesome 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)

# How to make it:

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.
03 - In a large bowl, whisk melted butter, applesauce, and brown sugar until combined. Add the egg and vanilla extract; blend until smooth.
04 - Gradually stir dry ingredients into wet ingredients until just combined.
05 - Fold in the raisins and walnuts if using.
06 - Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing each 2 inches apart.
07 - Gently flatten each dough ball with fingers or the back of a spoon.
08 - Bake for 10 to 12 minutes, until edges are set and centers appear slightly underbaked.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Helpful Hints:

01 -
  • They taste like dessert but give you the energy of real breakfast without the sugar crash.
  • The dough comes together in one bowl and bakes in under fifteen minutes.
  • You can double the batch and freeze half so you always have something ready to grab.
02 -
  • Don't overbake them or they'll turn dry, pull them out when the centers still look slightly underdone.
  • Let the melted butter cool before mixing or the egg will cook and leave you with scrambled bits in the dough.
  • If your raisins are hard, soak them in warm water for five minutes and pat them dry before folding them in.
03 -
  • Press the dough balls flat before baking so they cook evenly and don't end up thick in the middle.
  • Use parchment paper instead of greasing the pan, it keeps the bottoms from browning too fast and makes cleanup easier.
  • If you want them sweeter, add an extra tablespoon of brown sugar, but taste the dough first because the raisins add plenty of natural sweetness.
Go back