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Adapted from Nick Malgieri's book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs (HarperCollins).
- 1 cup flour (spoon flour into dry-measure cup and level off)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 tablespoons unsalted butter, at room temperature
- 1⁄2 cup granulated sugar
- 1⁄2 cup light brown sugar, packed
- 1 large egg
- 1⁄4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1⁄3 cups rolled oats (not instant)
- 1⁄2 cup dark raisin (or dried cranberries)
- Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.
- Stir in the dry ingredients, then the oats and raisins.
- Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.
- Bake the cookies for 10 to 12 minutes, or until they "look dull on the surface but are moist and soft", according the Nick. Rotate baking sheets during baking for even heating.
- (I made mine bigger, so whatever size you make them, just bake them until they look as directed by Nick.).
- Storage: Once cool, store the cookies in an airtight container at room temperature.