Ingredients:

  • 225g (2 ½ cups) Old-fashioned rolled oats
  • 190g (1 ½ cups) All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 2 tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • 120g (½ cup) Unsalted butter, softened
  • 150g (¾ cup) Brown sugar, packed
  • 50g (¼ cup) Granulated sugar
  • 1 Large egg, room temperature
  • 125ml (½ cup) Unsweetened applesauce
  • 1 tsp Pure vanilla extract
  • 150g (1 cup) Raisins

Instructions:

  1. In a large bowl, cream the softened butter with brown sugar and granulated sugar using a whisk or electric mixer until the mixture is pale and fluffy.
  2. Beat in the egg, vanilla extract, and unsweetened applesauce. Mix until cohesive, noting that a slightly curdled appearance is normal due to the moisture content of the sauce.
  3. Slowly fold in the flour, baking soda, salt, cinnamon, and nutmeg. Once the flour streaks are nearly gone, fold in the rolled oats and raisins.
  4. Perform the hydration rest: Let the dough sit at room temperature for 10-15 minutes to allow the oats to absorb the moisture.
  5. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  6. Scoop rounded tablespoons of dough onto the prepared pans, spacing them 2 inches apart.
  7. Bake for 10–12 minutes until the edges are set and mahogany-colored, while the centers remain soft.