Homemade Healthier Chewy Oatmeal Raisin Cookies

This weekend I had a craving for Oatmeal Raisin cookies. I rarely ever eat these but I had a small bite of one Friday night which I believe started my craving for more. I decided to search the Internet for a healthier recipe for these cookies and I found one here. This recipe was originally adapted from Nick Malgieri's "Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs" . The best part is that these cookies are all natural, chewy, and filling. I could not get over how amazing the batter for these cookies tasted. From that I just knew these cookies were going to wonderful once baked. After, eating only two cookies I felt full thanks to all the healthy filling oats. While of course there are tastier recipes but this one wins in my book for its combination of healthfulness and taste.

It was also clear that this recipe is a winner because Mozart was in the kitchen begging for a cookie.

Chewy Oatmeal Raisin Cookies

*makes about 36 cookies

 

Ingredients:

 

1 cup flour (spoon flour into dry-measure cup and level off)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup (packed) light brown sugar

1 large egg

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1 1/3 cups rolled oats (not instant)

1/2 cup dark raisins (or dried cranberries)

* 2 baking sheets lined with parchment paper, foil, or silicone mats

Directions:

 

1. Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.

2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.

4. Stir in the dry ingredients, then the oats and raisins.

5. Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.

6. Bake the cookies for 10 to 12 minutes, or until they “look dull on the surface but are moist and soft”, according to Nick. Rotate baking sheets during baking for even heating.

 

P.S. Nutritional Information can be found here.

Lots of Love,  Natalie