Soft-Baked Oatmeal Raisin (Printable)

Chewy soft-baked oatmeal with raisins and cinnamon for a wholesome, grab-and-go breakfast treat.

# What You Need:

→ Dry Ingredients

01 - 1 cup old-fashioned rolled oats
02 - 3/4 cup whole wheat flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/4 cup unsalted butter, melted and cooled
07 - 1/4 cup unsweetened applesauce
08 - 1/3 cup light brown sugar, packed
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Add-Ins

11 - 2/3 cup raisins
12 - 1/4 cup chopped walnuts (optional)

# How To Make It:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together oats, whole wheat flour, baking soda, cinnamon, and salt until evenly combined.
03 - In a large bowl, whisk melted butter, applesauce, and brown sugar until smooth. Add egg and vanilla extract, mixing thoroughly.
04 - Gradually fold the dry mixture into the wet ingredients until just combined, avoiding overmixing.
05 - Fold in raisins and walnuts if using, ensuring even distribution.
06 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart.
07 - Gently flatten each dough ball with fingers or the back of a spoon to encourage even baking.
08 - Bake for 10 to 12 minutes until edges are set and centers remain slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Helpful Tips:

01 -
  • They taste like dessert but keep you full until lunch without the sugar crash.
  • The dough comes together in one bowl with no mixer, so cleanup is almost nonexistent.
  • You can freeze a batch and reheat one in the microwave for 15 seconds on busy mornings.
02 -
  • Don't skip the cooling step on the baking sheet—they're fragile when hot and will crumble if you move them too soon.
  • If your dough feels too dry, add a teaspoon of milk or water; if it's too wet, stir in a tablespoon of oats.
  • Slightly underbaking keeps them soft—once the edges are golden, pull them out even if the centers look pale.
03 -
  • Let the melted butter cool before mixing it in, or the egg will scramble and you'll get weird clumps.
  • Press a few extra raisins on top before baking—they caramelize slightly and make the cookies look bakery-perfect.
  • If you want them extra soft, pull them out when they look underdone and let carryover heat finish the job on the baking sheet.
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