When my little brother needed a cookie recipe to bake for a science experiment, I decided it was an excellent time to try out a new recipe. On Pinterest, I found this recipe for super easy, 6-ingredient, oatmeal raisin cookies. In our efforts to make them healthier, we substituted half of the recipe’s called for amount of butter (1/2 cup), for 1/4 cup of butter and 1/4 cup of applesauce. In the end, I don’t really believe it changed the overall cookie too much, except for making it more moist overall. I would’ve liked more oats in the cookie as well, and maybe a little more crunchiness, too. However, for 6 basic ingredients, this isn’t a bad cookie.
If you are going to take the same route as us, and substitute half of the butter for applesauce, I definitely recommend using more rolled oats, in an effort to absorb some of the moisture. Otherwise, your cookies will be awfully mushy, and not as crunchy as they originally intended to be.
1 STICK SOFTENED BUTTER (1/2 cup)
1 CUP SUGAR, preferably dark brown sugar
1/2 TBSP vanilla (optional)
1 tsp baking powder (optional)
1/2 tsp cinnamon (optional)
1 CUP PLUS 2 TBSP FLOUR (preferably all-purpose)
1 CUP RAISINS (soaked in rum or bourbon for 6-12 hours and drained, optional)
1 1/2 CUPS ROLLED OATS
- Preheat oven to 350ºF.
- Mix the butter and sugar together until completely combined.
- Add the egg and mix until incorporated. If using, add the vanilla, baking powder, and cinnamon and mix until incorporated.
- Stir in the flour then the raisins and oatmeal until combined.
- Drop rounded mounds of dough on ungreased cookie sheets and sprinkle with salt if using. Flatten the dough mounds slightly before baking.
- Bake at 350ºF until just lightly browned on the edges and middle still looks undercooked, about 10-15 minutes, depending on how thick your cookies are.