- 1 Cup all-purpose flour
- 1/2 Teaspoon salt
- 1 Teaspoon baking powder
- 2 Teaspoons ground cinnamon
- 2 Tablespoons unsalted butter, softened
- 1/2 Cup white granulated sugar
- 1/2 Cup brown sugar
- 1 egg
- 1/4 Cup unsweetened applesauce
- 2 Teaspoons vanilla extract
- 11/2 Cups rolled oats
- 11/4 Cups California raisins
Preheat oven to 350°F. Grease cookie sheets or line with parchment paper; set aside.
In small bowl, whisk flour, salt, baking powder and cinnamon together to mix well; set aside. In large mixing bowl, cream butter and sugars together until smooth; add egg, applesauce and vanilla, beating well after each addition. Stir in dry ingredients, a little at a time, beating after each addition. Then, mix in oats and raisins, just until combined. Do not over mix. Drop by rounded tablespoonfuls, about 2 inches apart, onto prepared baking sheet and flatten with wet or floured fingers. Bake at 350°F for 10 to 14 minutes, just until lightly browned. Do not over bake. Remove to wire rack and cool completely. Store in airtight container.