Oatmeal Raisin Cookies

If you have all of your ingredients close by, you should be able to have your cookies in the oven in 10+ minutes.


1 3.9 oz. container cranberry and raspberry no-sugar
added applesauce
1 cup light brown sugar*
1 cup white sugar
2 eggs, large**
2 tsp. pure vanilla extract
1.5 cups white flour***
3 tsp. baking powder
3 cups oatmeal****
1.25 cups raisins*****

*I use dark brown sugar for a change occasionally and Sugar Twin Brown Sugar several times when I make this recipe for my diabetic friends along with Sugar Twin White Sugar. The sugars may be reduced to 3/4 cup each if this recipe is too sweet for you.
I pre-mix the brown and white sugars and remove any dark, hard pieces BEFORE adding them to the applesauce so that I know that they will be added evenly.

**I crack the LARGE EGGS on the counter and drop their contents into a cup or glass so that if, by chance, part of an eggshell should drop, it won't drop into my cookie mix. I then add 2 teaspoonfuls of pure vanilla extract and whisk/beat until well-combined. This mixture is then added to the applesauce-sugars mixture and blended well.
It will be soupy.

***I've used wheat flour instead of white on occasion. You can use whatever kind of flour you want to use.
I mix the baking powder with the flour and oatmeal BEFORE adding to the soupy liquid mixture.

DO NOT OVERMIX--just mix until well-combined--THEN STOP MIXING.

****The oatmeal may be quick or old-fashioned--your choice.

*****The raisins go in last. Most recipes call for one cup.
My recipe calls for 1.25 cup. You may add extra if you want to do so.
You may also use cranberries, currants, dates, figs, or most any other fruit you might think of and want to put in your cookies. I have!

Mix the fruit in for 10-15 seconds until evenly divided. STOP MIXING!

Preheat oven to 375 degrees F.

Using small cookie scoop, drop cookies one inch apart on silicone covered baking sheet. Bake for 10 to 12 minutes depending upon how you like your cookie--chewy or crisp.
After you remove your cookies from the oven, gently pick up one corner of the silicone--IT WILL BE HOT AND LIFT ONE COOKIE WHICH WILL ALSO BE HOT to make sure it is done. If the lifted cookie leaves dough on the silicone, it's not done yet. Put the cookie tray back in the oven for another minute, then repeat previous procedure. And so on.
Let cool on baking sheet until you can handle it without burning your fingers. Move cookies to airtight container(s).

Makes 60+ cookies using small cookie scoop.

If cookies have run together, use scissors to cut them apart AFTER they have cooled.



Number of Servings: 72

Recipe submitted by SparkPeople user COOKIEMAN202.