This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Applesauce Oatmeal Raisin Cookies
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- #59950
There's something about oatmeal raisin cookies that just makes them so comforting. They're soft and chewy, with the perfect amount of sweetness and spices.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
2 comments
ingredients
2 1/2 cups all-purpose flour
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon baking soda
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup margarine
3/4 cup granulated sugar
1/4 cup brown sugar
1 egg
1 1/2 cup applesauce
1 1/2 cup raisins
1 1/2 cup old-fashioned rolled oats
directions
Preheat the oven to 375 degrees F. Grease baking sheets.
Combine the flour, cinnamon, baking soda, cloves, nutmeg, baking powder, and salt in a bowl. Mix well.
In a large mixing bowl, combine the margarine, granulated sugar, and brown sugar. Beat on medium speed with an electric mixer until light and creamy. Add the egg and beat until combined.
With the mixer running on low speed, alternately add the flour mixture and applesauce in 1/2 cup increments, scraping down the sides of the bowl as needed, until the mixture is combined.
Stir the raisins and oats in by hand.
Drop the cookie batter by teaspoonfuls onto the greased baking sheets, leaving about 2 inches between the cookies. Place the baking sheet in the oven and bake at 375 degrees F for 12-15 minutes or until done.
Remove the applesauce oatmeal raisin cookies from the oven and let cool completely on wire racks before storing in an airtight container.
recipe tips
For a healthier version, consider using whole wheat flour instead of all-purpose flour.
Soak the raisins in warm water for 10 minutes before adding them to the dough for plumper raisins.
Add a teaspoon of vanilla extract for an extra layer of flavor.
Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.
For uniform cookies, use a cookie scoop to portion the dough.
Experiment with adding different spices like ginger or allspice for a unique flavor.
If you prefer crispier cookies, bake them for a couple of extra minutes.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent them from breaking.
These cookies are great for school lunches or as a healthier dessert option.
Remember, the key to great cookies is not to overmix the dough once the flour is added.
common recipe questions
What role does applesauce play in these cookies?
Applesauce acts as a natural sweetener and provides moisture, making the cookies soft and chewy.
Can I use butter instead of margarine?
Yes, butter can be substituted for margarine.
Is it necessary to use both granulated and brown sugar?
Using both types of sugar adds depth to the sweetness and contributes to the texture.
Can I add nuts to this recipe?
Yes, nuts like walnuts or pecans can be added for extra crunch and flavor.
How do I know when the cookies are perfectly baked?
The cookies are done when they are golden brown around the edges but still soft in the center.
Can I use quick oats instead of old-fashioned rolled oats?
Yes, but the texture of the cookies will be slightly different, less chewy.
Can I make these cookies without raisins?
Yes, you can omit the raisins or substitute them with dried cranberries or chocolate chips.
How long can I store these cookies?
Stored in an airtight container, they can last up to a week.
Can I freeze the cookie dough for later use?
Yes, the dough can be frozen for up to 3 months. Thaw in the refrigerator before baking.
nutrition data
109 calories, 4 grams fat, 18 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
May 10, 2023
The cookies taste awesome. After cooling on racks for hours I stored in air tight container. I went to have a cookie the top was moist. Had to toast it and left top off container.
May 6, 2020
I'm not sure if I did Something wrong but when they baked they came out flat like pancakes. I like my cookies a little thicker and have substance. Not bad though. Kids are eating them and thats all that matters.
Check your baking powder. If it's old it can make the cookies flat.
Can you substitute butter for margarine, I donât use margarine. thanks
You can but it will change the texture a bit.
I donât have any applesauce : what could I use instead?
A different recipe? This one really is about the applesauce. We have other oatmeal raisin cookies on the site that you could try.
February 5, 2015
I'm afraid these cookies were described here as too healthy-tasting, not sweet enough. I'll eat them.
February 25, 2008
I liked the flavor, but I didn't like the texture that much - I think it was too smooth. I prefer a courser texture, so maybe I'll add more oatmeal next time.
January 27, 2008
These are very good. Take some time to make, but well worth it.