Chewy Oatmeal Raisin Cookie recipe
My friend, and master baker Nick Malgieri, just came out with a new book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving. It’s a lovely book of dessert recipes that keeps things on the lighter side.
His recipe uses apples in place of the butter found in many traditional oatmeal cookie recipes, which gives them a pleasant chew. I found some “baking apples” (pommes à cuire) at my market and used them, although you are welcome to use more pristine varieties if you find them.
Chewy Oatmeal Raisin Cookies
Adapted from Perfect Light Desserts by Nick Malgieri and David Joachim (HarperCollins).
- 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
1. Preheat the oven to 375ºF 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. Roll the dough into 1 1/4-inch (4cm) balls and place them 2-inches (7cm) apart on the baking sheets. Use a fork to gently flatten the dough slightly.
6. Bake until the cookies are a gentle brown all across the top, about 12-14 minutes, rotating the baking sheets midway during baking for even heating.
Storage: Once cool, store the cookies in an airtight container at room temperature for up to 4 days.