Oatmeal cookies using applesauce are soft, gently spiced cookies made with rolled oats, flour, butter, and applesauce in place of some of the usual fat and moisture. This straightforward batch bakes up tender rather than crisp, and cinnamon, raisins, or nuts are easy additions if you like them.
Ingredients
- 1 cup (125 g) all-purpose flour
- ½ teaspoon baking soda (2.5 g)
- ½ teaspoon ground cinnamon (1.3 g)
- ¼ teaspoon fine salt (1.5 g)
- ½ cup (113 g) unsalted butter, softened
- ⅔ cup (135 g) packed light brown sugar
- 1 large egg, about 50 g without shell, at room temperature
- ½ cup (120 ml) unsweetened applesauce
- 1 teaspoon vanilla extract (5 ml)
- 1½ cups (135 g) old-fashioned rolled oats
- ½ cup (75 g) raisins or chopped walnuts, optional
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. If you have only one sheet, bake the cookies in separate batches rather than placing dough on a hot sheet.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly mixed.
- In a large bowl, beat the softened butter and brown sugar with a hand mixer on medium speed for about 2 minutes, until creamy. You can also mix firmly by hand with a wooden spoon, though it may take a little longer.
- Beat in the egg until combined, then mix in the applesauce and vanilla. The mixture may look slightly curdled or loose; that is normal for a dough containing applesauce.
- Add the flour mixture and stir just until no dry streaks remain. Fold in the oats and, if using, raisins or walnuts. Avoid overmixing, which can make the cookies dense.
- Drop level 2-tablespoon portions of dough onto the prepared sheets, leaving about 2 inches (5 cm) between portions. Flatten each mound slightly with damp fingers or the back of a spoon; the cookies spread less than a conventional butter-heavy oatmeal cookie.
- Bake one sheet at a time for 10–12 minutes, until the edges are set and lightly golden and the centers look just set. Rotate the sheet once if your oven browns unevenly. The centers will still feel soft, and the cookies will firm as they cool. Egg-containing dough must be fully baked; if checking with a thermometer, the center should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. This makes about 18 cookies, depending on portion size.
Tips
- Measure flour by spooning it into the cup and leveling the top, or use the listed gram weight. Scooping directly with the cup can pack in too much flour and make the cookies dry.
- Use unsweetened applesauce so you can control the sweetness. Sweetened applesauce works, but the cookies will taste sweeter; reduce the brown sugar by 1–2 tablespoons if desired.
- Old-fashioned rolled oats give the best chewy texture. Quick oats can be substituted by weight, but the cookies will be softer and less distinct; steel-cut oats are not a suitable direct substitute.
- Do not bake until the centers look crisp. Applesauce keeps the dough moist, and the cookies continue setting on the hot pan. If the dough seems unusually runny, check that you measured the applesauce and flour accurately rather than adding a large amount of extra flour.
Serving Suggestions
Serve the cookies slightly warm or at room temperature with milk, tea, or coffee. They are also good alongside plain yogurt and fruit for a simple breakfast-style treat, or crumbled over vanilla ice cream. For a dessert plate, pair one or two cookies with sliced apples or pears; their mild cinnamon flavor complements both without needing extra toppings.
Variations
For a classic raisin version, fold in the optional raisins. Chopped walnuts or pecans add crunch, while a mix of raisins and nuts makes a heartier cookie. For chocolate, replace the raisins or nuts with ½ cup (85 g) semisweet chocolate chips. A pinch of ground nutmeg or ginger can deepen the spice, but keep the total added spice modest so it does not overwhelm the apple flavor.
To make the batch dairy-free, use a firm plant-based butter substitute in the same amount; avoid liquid oils because they change the dough’s structure. For a gluten-free version, use a measure-for-measure gluten-free flour blend and certified gluten-free oats, and expect a somewhat more delicate cookie. Applesauce replaces some fat, but it does not make this recipe egg-free: a commercial egg replacer may work, though the cookies can be softer and less cohesive.
Storage and Reheating
Cool the cookies completely, then place them in an airtight container. Keep them at room temperature for up to 3 days, or refrigerate for up to 5 days; refrigerate within 2 hours of baking, especially in a warm kitchen. For longer storage, freeze in a sealed freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature. To warm a cookie, microwave it for about 8–10 seconds; avoid extended heating, which can make it tough. If reheating multiple cookies as leftovers, heat them to 165°F (74°C).
Frequently Asked Questions
Can I use sweetened applesauce?
Yes. It works in the same quantity, but adds sweetness. Reduce the brown sugar slightly if you prefer a less-sweet cookie. Cinnamon applesauce can also be used, though its added spice may be noticeable.
Do I need to chill the dough?
No. This dough can be portioned and baked right after mixing. If it becomes very soft in a warm room, refrigerate it for 15–20 minutes to make scooping easier; that optional chill adds to the total time.
Why are my cookies cakey?
Applesauce adds water and makes a tender crumb, so these cookies are naturally softer than crisp oatmeal cookies. Too much flour, overmixing, or a smaller-than-listed egg can make them especially bready. Weighing ingredients helps keep the texture balanced.
Can I make the dough ahead?
Yes. Cover it and refrigerate for up to 24 hours, then portion and bake. Cold dough may need an extra minute or two in the oven. For best results, do not leave raw egg-containing dough at room temperature for more than 2 hours.
Can I leave out the raisins or nuts?
Absolutely. They are optional, and the base recipe works without them. You can replace them with chocolate chips or simply bake the cookies plain.
Are these cookies crisp?
No; they are designed to be soft and chewy, with lightly browned edges. For a slightly firmer result, flatten the dough a little more and bake toward the upper end of the time range, watching closely so the bottoms do not overbrown.
Related
- Le Smoking BBQ: Smoked Pork Ribs with a Tangy Glaze
- Le Smoking BBQ Food Truck–Style Brisket Sandwiches
- What Is a Gut Roll Sandwich? Meaning and Usage
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).