Recipes // Desserts // Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

By Reed Alexander

YIELD: 24 cookies

Crispy on the outside, chewy on the inside, this revamped version of the classic makes use of unsweetened applesauce to keep the cookies moist and whole wheat pastry flour to give them a deeper, more toothsome texture.
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat pastry flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 tablespoons unsalted butter, at room temperature
  • 2/3 cup raw sugar
  • 1 large egg, at room temperature
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 1/2 cups instant oats
  • 2/3 cup raisins
  1. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
  2. In a bowl, combine the all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, and salt.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium speed. Add the egg, applesauce, and vanilla extract and mix until smooth.
  4. Gradually incorporate the dry ingredients, mixing constantly, until just combined. Stir in the oats and raisins.
  5. Drop 24 rounded tablespoons of batter onto the baking sheets, spacing them about 2 inches apart.
  6. Bake on the center rack, one baking sheet at a time if necessary, for 12 to 15 minutes, until golden brown.
  7. Remove the cookies to wire racks and allow to cool completely.
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