Soft Oatmeal Raisin Applesauce Cookies
These soft oatmeal raisin applesauce cookies are tender, healthy-ish and most importantly: they disappear fast. The applesauce keeps them extra soft, the oats give them a chewy texture, and the raisins add just the right bit of sweetness. They're simple and especially great to whip up when you want an easy homemade cookie that feels a bit more wholesome.
Because they have quite a bit of oats in them, they're a great fit for lunchboxes, as after-school snacks, holiday cookie trays, or simple weekend baking.
The cousin of this recipe are my pumpkin oatmeal cookies (if you're reading this in the fall). And if you happen to have some sourdough discard on hand, I have a sourdough discard oatmeal raisin cookie recipe as well!
Summarize & Save This Recipe On:
Quick Look
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cooling Time: 10 minutes
- Total Time: 35 minutes
- Servings: 36 cookies
- Difficulty: Easy
- Baking Method: Oven
- Best For: Snack, lunchbox treat, or simple dessert
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- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Soft Oatmeal Raisin Applesauce Cookies
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Soft Oatmeal Raisin Applesauce Cookies
- Other Delicious Recipes
- Soft Oatmeal Raisin Applesauce Cookies
- Need Help Tweaking This Recipe?
- Other Dessert Recipes You'll Love
- Baked Crepes with Sweet Cheese Filling (Oven-Baked Palatschinken)
- Classic European Butter Cookies (The 300-200-100 Cookie)
- Sourdough Palatschinken (Central European Crepes with Sourdough Starter or Discard)
Important Ingredients
- Applesauce adds moisture to the dough and helps keep the cookies soft.
- Oats provide the classic chewy texture that oatmeal cookies are known for.
- Raisins add natural sweetness and balance the hearty oats.
- Cinnamon gives the cookies a warm flavor that pairs well with the oats and raisins.
See recipe card for quantities.
Substitutions & Variations
- Raisin Alternatives: You can replace raisins with dried cranberries or chocolate chips.
- Oat Options: Quick oats work best, but old-fashioned oats can also be used for a slightly heartier texture.
- Add-Ins: Chopped walnuts or pecans can be added for extra crunch.
How to Make Soft Oatmeal Raisin Applesauce Cookies
Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, use an electric mixer to cream the softened butter, sugar, and brown sugar together (Image 1) until the mixture looks smooth and creamy.
Step 2: Add the egg (Image 2) and mix on medium speed until it is fully combined with the sugar mixture.
Step 3: Pour in the applesauce and vanilla extract (Image 3). Mix again until everything is well blended.
Step 4: Add the flour, baking powder, baking soda, salt, and cinnamon (Image 4).
Step 5: Add the oats (Image 5). Stir gently until the dough just comes together. Try not to overmix.
Step 6: Fold in the raisins with a spoon so they are evenly spread throughout the dough (Image 6).
Step 7: Use a cookie scoop or spoon to gather portions of dough. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie (Image 7).
Bake the cookies for about 10 minutes, or until the edges are lightly golden
Remove the baking sheet from the oven and let the cookies rest on the pan for about 2 minutes. This helps them finish setting.
Step 8: Transfer the cookies to a wire rack and let them cool for about 10 minutes before serving.
Hint: don't overbake these cookies. They should look just set in the center when you pull them out. That's what keeps them soft and gives them the best texture after cooling.
Baking Schedule
- Prepare the dough: 15 minutes
- Bake the cookies: 10 minutes
- Cool before serving: 10 minutes
💭Crucial Success Tips
If you want a really SOFT oatmeal raisin applesauce cookies, you need to make sure to measure the flour carefully and mix just until combined. Too much flour or overmixing can make them heavier than they need to be.
Recipe FAQs
Dry cookies usually happen when too much flour is added or they bake too long. Measure carefully and pull them from the oven as soon as the edges are lightly set.
Yes. Once cooled, freeze them in an airtight container or freezer bag for up to 2 months. Let them thaw at room temperature before serving.
Yes, quick oats work really well here and give the cookies a softer texture. Old-fashioned oats can also work, but the cookies will be a little heartier.
How To Store Soft Oatmeal Raisin Applesauce Cookies
Store the cookies in an airtight container at room temperature for 3-4 days.
They can also be frozen for up to 2 months. Let them thaw at room temperature before serving.
Other Delicious Recipes
- Fast Sourdough Bread Recipe
- Hybrid Sourdough Bread (With Yeast)
- 3-Step Sourdough in Under 4 Hours
- Dinkelbrötchen (Sourdough Spelt Rolls)
If you tried these soft oatmeal raisin applesauce cookies or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Soft Oatmeal Raisin Applesauce Cookies
Ingredients
- 2 tablespoons butter softened
- ½ cup sugar
- ½ cup brown sugar
- ¼ cup applesauce
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 cups quick oats
- ½ cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, use an electric mixer to cream the softened butter, sugar, and brown sugar together until the mixture looks smooth and creamy.
- Add the egg and mix on medium speed until it is fully combined with the sugar mixture.
- Pour in the applesauce and vanilla extract. Mix again until everything is well blended.
- Add the flour, baking powder, baking soda, salt, and cinnamon.
- Add the oats. Stir gently until the dough just comes together. Try not to overmix.
- Fold in the raisins with a spoon so they are evenly spread throughout the dough.
- Use a cookie scoop or spoon to gather portions of dough. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake the cookies for about 10 minutes, or until the edges are lightly golden. Remove the baking sheet from the oven and let the cookies rest on the pan for about 2 minutes. This helps them finish setting.
- Transfer the cookies to a wire rack and let them cool for about 10 minutes before serving.
