Chewy oatmeal raisin cookies

The sweet blend of oatmeal and raisins is truly the perfect comfort food. These chewy cookies are wonderful to come home to on a cold winter's night.

Chewy oatmeal raisin cookies

To keep these cookies tasting chewy, avoid overbaking them. They may look slightly underdone but will remain chewy when cooled. If you prefer crispy oatmeal cookies, bake until the tops look nearly dry.

Preparation time: 15 minutes

Cooking time: 12 minutes

Makes 3 dozen

  • 125 g (1/2 c) whole wheat pastry flour
  • 125 g (1/2 c) all-purpose flour
  • 5 ml (1 tsp) baking powder
  • 2 ml (1/2 tsp) baking soda
  • 2 ml (1/2 tsp) salt
  • 1 ml (1/4 tsp) cinnamon
  • 30 ml (2 tbsp) unsalted butter, softened
  • 125 g (1/2 c) turbinado sugar (raw or cane sugar)
  • 125 g (1/2 c) light brown sugar
  • 1 large egg
  • 50 ml (1/4 cup) unsweetened applesauce
  • 5 ml (1 tsp) vanilla extract
  • 300 g (1 1/3 c) old-fashioned rolled oats
  • 125 g (1/2 c) raisins
  1. Preheat the oven to 190°C (375°F). Position the oven racks in the upper and lower thirds of the oven. Line 2 cookie sheets with foil.
  2. Stir together the flour, baking powder, baking soda, salt and cinnamon; set aside.
  3. In a medium mixing bowl, beat the butter and turbinado sugar together with a large rubber spatula. One at a time, beat in the brown sugar, egg, applesauce and vanilla, incorporating the ingredients thoroughly. Gently stir in the flour mixture, oats and raisins, one at a time.
  4. Drop the dough by teaspoonfuls about five centimetres (two inches) apart on the prepared sheets. Use a fork to gently flatten the mounds of dough.
  5. Bake until the cookies look dull on the surface but are still moist and soft, 10 to 12 minutes.
  6. Grab the foil and slide each sheet of cookies from the pans onto racks to cool.

Cook's tip

Feel free to include whole wheat pastry flour in any baked dish calling for all-purpose flour. But don't replace it outright; split the amount of all-purpose flour in half, and add only half whole wheat pastry flour. Otherwise, you'll get the benefit of it being whole wheat, but your dessert will be heavy as a brick.

Nutritional information per cookie: 59 calories, 1 g fat (0 g saturated fat), 12 g carbs, 1 g protein, 1 g fibre, 7 mg chol, 86 mg sodium, 9 mg calcium.

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