Last year I was given a box of homemade oatmeal raisin cookies as a gift. These cookies were the softest, sweetest and most flavorful than any kind I had every had. When I was told that they were healthier and reduced fat I was completely shocked. She shared the recipe with me and I’ve been using it to make these delicious cookies for gifts, luncheons and my go-to dessert treat ever since. I can’t wait to share this recipe today.
Here are the ingredients you’ll need:
- 1 1/4c of all purpose flour (spooned and leveled)
- 1/4c of ground flax seed
- 1 tsp baking soda
- 1 tsp salt
- 1/2c of unsweetened applesauce
- 1/4c of organic extra virgin coconut oil
- 4 tbsp butter
- 3/4c packed light brown sugar
- 3/4c granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/2c rolled oats
- 1c raisins
- 1c sweetened shredded coconut
If you can find farm fresh eggs, it tastes even better.
Step 1: Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda and salt; set aside.
Step 2: With an electric mixer, cream applesauce, butter, coconut oil, and sugars until lightly fluffy.
Beat in eggs and vanilla, scraping down the sides of the bowl as needed.
Add flour mixture, beat until just combined.
Add oats, raisins and coconut, beat just until combined.
Step 3: Drop level 1/4c measures of dough, 1 1/2 inches apart onto baking sheets for jumbo sized cookies. You can modify the size just make sure to adjust the cooking time.
Step 4: Bake until the cookies have spread and are golden brown and soft to the touch, about 18-20 minutes, rotating sheets halfway through. Cool 5 minutes on the sheet, transfer to a cooling rack to cool completely.
These oatmeal raisin cookies are very soft so be careful when moving them to a container. The more shallow the better. They’ll be fine if they are stacked but may have a slight tendency to stick a little. It doesn’t matter they will disappear no matter what.
Note: Freeze unbaked cookies on baking sheet until firm, about 30 minutes. Transfer to resealable plastic bags (label and date), keep up to 6 months. Bake as many as you need without thawing. Place 1 1/2 inches apart on baking sheet, bake 20 to 25 minutes.
Give these cookies a try, I know you will love them!