Lighter Bake Oatmeal Chocolate Chip Raisin Cookies
Indulge your sweet tooth guilt-free with these Lighter Bake Oatmeal Chocolate Chip Raisin Cookies—soft, chewy, and packed with wholesome goodness! This healthier twist on classic oatmeal cookies swaps out excess butter with unsweetened applesauce, delivering the same moist texture you love while cutting down on fat. Made with hearty old-fashioned oats, whole wheat flour, sweet raisins, and mini chocolate chips, these cookies are a perfect balance of comforting flavors and nourishing ingredients. Lightly scented with cinnamon and just the right amount of sweetness, they're perfect for a post-dinner treat or an on-the-go snack. Ready in under 30 minutes, these easy-to-make cookies are a family-friendly favorite that can be stored for days—if they last that long!
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 0.75 cups Whole wheat flour
- 0.5 cups Brown sugar (lightly packed)
- 0.25 cups Granulated sugar
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 2 tablespoons Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 1 large Egg
- 0.5 cups Mini semi-sweet chocolate chips
- 0.5 cups Raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, mix together the rolled oats, whole wheat flour, brown sugar, granulated sugar, baking soda, cinnamon, and salt until fully combined.
In a separate large mixing bowl, whisk together the unsweetened applesauce, melted butter, vanilla extract, and egg until smooth.
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl. Stir until just combined; do not overmix.
Fold in the mini chocolate chips and raisins using a spatula, ensuring they're evenly distributed throughout the dough.
Drop tablespoon-sized scoops of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each mound of dough slightly with the back of the spoon (these cookies won't spread much during baking).
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft and chewy.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies immediately, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 470.5 g | 171% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 304.2 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 335 mg | 26% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2080 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
