Senior Citizen Oatmeal Raisin Cookies
Soft, chewy, and packed with wholesome ingredients, these Senior Citizen Oatmeal Raisin Cookies are a delightful twist on a classic treat, specially designed with ease of digestion and balanced nutrition in mind. Featuring a blend of rolled oats, all-purpose and whole wheat flours, and naturally sweetened with applesauce and raisins, these cookies deliver a fiber-rich, heart-healthy snack without compromising on flavor. A hint of cinnamon adds warmth, while optional chopped walnuts lend a subtle crunch. With just 15 minutes of prep time, this easy recipe is perfect for making a batch to enjoy throughout the week. Whether you’re baking for loved ones or treating yourself, these cookies are a nostalgic, nourishing way to satisfy a sweet tooth.
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.5 cup Brown sugar, lightly packed
- 0.25 cup Applesauce (unsweetened)
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Raisins
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, mix together the rolled oats, all-purpose flour, whole wheat flour, ground cinnamon, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar until creamy and smooth, about 2-3 minutes.
Add the applesauce, eggs, and vanilla extract to the butter mixture. Beat until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the raisins and chopped walnuts (if using) with a wooden spoon or spatula.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look lightly golden. Avoid overbaking to keep the cookies soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 9.7 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 112 mg | 2% | |
*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.
