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Oatmeal Raisin Cookies
Ingredients
- 1 ¼ cups quick-cooking oats
- 1 cup white whole wheat flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon kosher salt
- ¼ cup unsweetened applesauce
- 4 tablespoons unsalted butter melted and cooled
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup honey
- ⅓ cup dark chocolate chips
- ¼ cup raisins
- ¼ cup well chopped raw walnuts or pecans (in this recipe, we usually go for pecans, but both are delicious) or an additional 2 tablespoons chocolate chips and 2 tablespoons raisins
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Directions
- In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended.
- Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky.
- Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
- When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet.
- Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
- Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.
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