Soft-Baked Oatmeal Raisin Cookies (Printable)

Chewy oatmeal and juicy raisins blend with cinnamon for a wholesome, grab-and-go breakfast option.

# 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 packed light brown sugar
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 oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together oats, whole wheat flour, baking soda, cinnamon, and salt in a medium bowl.
03 - In a large bowl, whisk melted butter, applesauce, and brown sugar until smooth. Add egg and vanilla extract; mix until fully incorporated.
04 - Gradually blend dry ingredients into wet mixture, stirring until just combined.
05 - Fold in raisins and walnuts if using, ensuring even distribution.
06 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing each about 2 inches apart.
07 - Gently flatten each dough ball with fingers or back of a spoon to form cookie shape.
08 - Bake for 10 to 12 minutes until edges are set and centers appear slightly underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • Theyre soft enough to eat straight from the fridge but sturdy enough to toss in your bag without falling apart.
  • You get the comfort of a cookie with the nutrition of a real breakfast, no guilt required.
  • They use pantry staples you probably already have, so theres no special trip to the store.
  • The dough comes together in one bowl, which means fewer dishes and faster cleanup.
02 -
  • Dont overbake them or theyll turn dry and crumbly. Pull them out when the centers still look soft.
  • Melted butter must be cooled before mixing, or it will cook the egg and ruin the texture.
  • Flattening the dough balls before baking is essential. Without it, they bake unevenly and stay too thick in the middle.
03 -
  • Use parchment paper instead of greasing the pan. It prevents sticking and keeps the bottoms from browning too fast.
  • If your raisins are dry, soak them in warm water for five minutes and pat them dry before folding them in.
  • Press a few extra raisins onto the tops of each cookie before baking. It makes them look bakery-perfect and adds little bursts of sweetness.
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