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100-Calorie Oatmeal Raisin Cookies - Soft, Chewy, and Light

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 2 tablespoons unsalted butter, softened
  • 1/3 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg white (or half a large egg, beaten, about 1 tablespoon)
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/3 cup raisins
  • Optional: 1 tablespoon mini chocolate chips or chopped walnuts

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk oats, flour, baking soda, cinnamon, and salt until combined.
  3. Cream the butter and sugars: In a large bowl, use a hand mixer or sturdy whisk to beat the butter, brown sugar, and granulated sugar until sandy and well combined, about 1 minute. It won’t get fluffy—that’s okay.
  4. Add wet ingredients: Mix in the egg white, applesauce, and vanilla until smooth. Scrape down the sides of the bowl.
  5. Combine: Add the dry ingredients to the wet. Stir with a spatula until just combined. Fold in the raisins (and optional mix-ins).
  6. Chill (important): Refrigerate the dough for 20–30 minutes. This helps prevent spreading and keeps the cookies thick and chewy.
  7. Scoop and shape: Use a 1-tablespoon scoop to portion the dough into 16 balls. Place on the baking sheet, spacing about 2 inches apart. Gently flatten the tops with damp fingers to about 1/2 inch thick.
  8. Bake: Bake 9–11 minutes, until edges are set and centers look slightly underdone. They’ll finish setting as they cool.
  9. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.