While chocolate chip cookies may be considered America’s favorite, there’s an underrated gem in the jar: Oatmeal raisin.
Yield: 24Cookies
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Total Time: 20 minutesmins
Ingredients
1½cupsold-fashioned rolled oats
½cupflour, preferably whole wheat pastry flour or whole wheat-white flour*
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonkosher salt
½teaspooncinnamon
¼teaspoonnutmeg
½cupunsweetened applesauce
2eggs, lightly beaten
⅓cupmaple syrup
1tablespoonvanilla extract
½cupraisins or dried cranberries
½cupsemisweet 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.*
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.
Notes
* 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.• If using chocolate chips, add about 10 calories, 1 g sugar per cookie.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.