It's just how it is.

   Feb 16

Squishy Oatmeal Raisin Cookies – Recipe

So Aly Nate and I decided to bake some cookies today. We started gathering ingredients and I realized I was missing a few like eggs and baking powder so we decided to make a few adjustments along the way. In the end we were very pleased with our cookies.

Here is our recipe.


That looks like a 1/2 cup butter and it’s kinda soft.
1 unpacked cup of yellow sugar (because the store was out of brown).
1 prepackaged container of unsweetend apple sauce (about 1/3 cup).
1/2 tsp of (pre)tend vanilla (that’s what Aly calls it).
1/2 tsp cinnamon (and a little extra because Nate wanted to).
1/2 tsp kosher salt. (Why kosher I don’t know but I am told it is better for baking.)
1 (Not precise) cup of all purpose flour.
1 1/3 cups raisins (we use sultana raisin because they are cheap and my kids eat a lot, hence the extra 1/3 Nate added to the recipe).
1 1/2 cups quick oats (it should have been rolled oats but I didn’t have them in my cupboard so quick it was).



1. Preheat oven to 350°F.
2. Cream together butter and sugar (or mix it till it looks well mixed and you’re tired of waiting for it to cream.
3. Add apple sauce, blend until completely mixed.
4. Mix in vanilla, cinnamon, and kosher salt.
5. Now mix in flour (try not to mix to long) just until moist.
6. Finally add oats and raisins. Stir only until mixed in.
7. Place golf ball sized balls on an ungreased cookie sheet and gently smush down a little. I like to use parchment paper for easier clean up (and I seem to burn things less when I use it).
8. Bake for about 10 minutes or until they just begin to brown on the bottom.
9. Let cool for at least 5-10 minutes to set (and so you don’t burn yourself with tastiness).



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