Ingredients:

  • 1 1/4 cups (150g) all-purpose flour (or gluten-free all-purpose blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups (135g) rolled oats (old-fashioned, not instant)
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) unsweetened applesauce
  • 1/2 cup (60g) raisins (optional)
  • 1/2 cup (60g) chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Stir in the rolled oats.
  3. In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined. Stir in the applesauce.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. If using, gently fold in the raisins and/or nuts.
  7. Cover the bowl and chill the dough in the refrigerator for at least 15 minutes. This helps prevent the cookies from spreading too much.
  8. Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.