Oatmeal Raisin Cookies
While chocolate chip cookies may be considered America’s favorite, there’s an underrated gem in the jar: Oatmeal raisin.
The oat-based treat features a nice crispy, golden outside, a soft, chewy inside and sweet pops of raisin throughout. (Hey, you can even add chocolate chips if you’d like!) I make them often in my house, using whole wheat or whole wheat white flour instead of regular all-purpose flour, a simple swap with nice payoffs (hello, fiber and vitamins). I also replace the butter or oil used in most standard recipes with natural applesauce to reduce the fat and sugar. I love the way the warm, comforting spices fill my kitchen with the most irresistible smells—my mouth waters and my tummy rumbles—and I can’t wait for them to come out of the oven.
They’re a huge hit in my house and I’m sure your crew will gobble them up as quickly as mine does.
For more tasty cookie recipes, try my Chocolate Chip Chamomile Cookies and Brain-Boosting Breakfast Cookies!
Oatmeal Raisin Cookies
Ingredients
- 1½ cups old-fashioned rolled oats
- ½ cup flour, preferably whole wheat pastry flour or whole wheat-white flour*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsweetened applesauce
- 2 eggs, lightly beaten
- ⅓ cup maple syrup
- 1 tablespoon vanilla extract
- ½ cup raisins or dried cranberries
- ½ cup semisweet chocolate chips, optional
Instructions
- Preheat oven to 350˚. Line a baking sheet with parchment paper.
- In a medium bowl, add oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix thoroughly. (*Note: You can use any flour you prefer, but whole wheat pastry flour and whole wheat-white flour are variations of whole grain that are softer and work well in baked goods.)
- In another bowl, combine applesauce, eggs, maple syrup and vanilla extract.
- Add wet ingredients to dry ingredients and mix just until everything is incorporated. Fold in raisins. If using optional chocolate chips, add them to batter.
- Use about 1 tablespoon of batter per cookie and drop onto baking sheet. Press down lightly with fingers to slightly flatten cookies. If the batter is too sticky, you can either slightly wet your fingers or place in the fridge to chill before adding to baking sheet. Bake at 350 for 12 to 15 minutes. Let cool for 2 to 3 minutes; then transfer to wire rack to cool completely.
- Store cookies in an airtight container on the counter. Separate with parchment paper between the layers.
I really like these cookies! Not too sweet, great texture and very satisfying. I knew my kids would not like them as “cookies” because they have a softer, fluffier texture. I told them to think of them more as a sturdy muffin top and that did the trick! All of these cookies were consumed! I double this recipe each time I make it and have also substituted ground flax seed meal for 1/4 of the flour with no ill effects. As I move into perimenopause, I am trying to cut processed foods and sugar and these are a wonderful treat to have on hand to satiate snack cravings!
Hi Emily. Great ideas on your swaps! And we’re so happy to hear you and the kids love them.
—Team Joy