Chewy oatmeal raisin cookies

    35 min

    Chewy oatmeal cookies that are a tad healthier thanks to using a bit of apple sauce in place of half the butter. You'll never know it, however! Studded with raisins, walnuts and chocolate chips, these are moreish and delicious.

    118 people made this

    Serves: 36 

    • 110g butter, softened
    • 4 tablespoons apple sauce
    • 220g dark brown soft sugar
    • 5 tablespoons caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 200g plain flour
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 250g porridge oats
    • 75g raisins
    • 60g chopped walnuts
    • 75g plain chocolate chips

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Grease cookie sheets.
    2. In a large bowl, cream together the butter, apple sauce, dark brown soft sugar and caster sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, salt, and baking soda, then gradually stir into the creamed mixture. Finally, stir in the oats, raisins, nuts and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews & ratings
    Average global rating:

    Reviews in English (108)


    Absolutely delicious!!!  -  18 Apr 2015


    These are the yummiest cookies ever! They taste like Mrs. Fields cookies. I didnt add the chocolate cuz' I just wanted raisins but the chewyness of the cookie is great! My husband is picky when it comes to cookies being chewy on the inside! These are by far the best cookies Ive made and eaten in a long time! YUM YUM YUM  -  22 May 2007  (Review from Allrecipes US | Canada)


    Very good cookies!! I really liked the use of only one stick of butter. As to the baking time, as with ALL cookies, baking time will be effected by the size of your cookies, what kind of cookie sheet you use and how accurate your oven is, so don't really think that should be how you rate a recipe. I used a 1 tablespoon scoop, as opposed to a spoon, and got 60 cookies. I baked some on a dark, non-stick sheet and those only took 10 minutes. I made some on a shiny, "air" cookie sheet and those took 14 minutes to get brown but with either, the taste was GREAT!! I used orange essense cranberries and natural applesause and couldn't be more pleased with the taste and texture. These don't spread much, either, so kind of "patted" the scoop down a bit to get a flatter cookie. Definitely a good recipe for someone watching their fat and fiber!!  -  07 Oct 2007  (Review from Allrecipes US | Canada)