Ingredients:

  • 1 ½ cups All-Purpose Flour (180 g)
  • 1 teaspoon Baking Soda (5 g)
  • ½ teaspoon Fine Sea Salt (3 g)
  • 1 teaspoon Ground Cinnamon (5 g)
  • ¼ teaspoon Ground Nutmeg (1 g)
  • ¾ cup Light Brown Sugar, packed (165 g)
  • ¼ cup Granulated Sugar (50 g)
  • ½ cup Neutral Vegetable Oil (120 ml)
  • ¼ cup Unsweetened Applesauce (60 ml)
  • 1 Large Egg, room temperature (50 g)
  • 1 teaspoon Pure Vanilla Extract (5 ml)
  • 1 ½ cups Rolled Oats (Old-Fashioned) (135 g)
  • ½ cup Raisins (or other dried fruit) (80 g)

Instructions:

  1. Preheat oven to 175°C (350°F). Line two large baking sheets with parchment paper or silicone mats.
  2. Combine Dry Ingredients (excluding sugars): In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until thoroughly combined. Set aside.
  3. Combine Wet Ingredients: In the large mixing bowl, whisk together both the brown and granulated sugars with the neutral oil until the mixture is uniform and resembles a thick paste.
  4. Add Emulsifiers: Whisk in the room-temperature egg, applesauce, and vanilla extract until the mixture is smooth and cohesive. Do not over-whisk; we just want homogeneity.
  5. Incorporate Dry Mix: Gradually add the flour mixture to the wet ingredients, mixing on low speed (or by hand with a spatula) until just combined. Stop mixing immediately once no streaks of flour remain.
  6. Fold in Inclusions: Use a spatula to gently fold in the rolled oats and raisins. Ensure they are evenly distributed without compacting the dough.
  7. Crucial Chill: Cover the dough bowl with cling film and refrigerate for a minimum of 30 minutes. (This step is essential for oil-based cookies to prevent excessive spreading.)
  8. Scoop the Dough: Using a standard cookie scoop (or rolling roughly 2-tablespoon portions), place the dough balls onto the prepared baking sheets, leaving at least 5 cm (2 inches) between each cookie.
  9. Bake: Bake one sheet at a time (if your oven has inconsistent heat) for 10–12 minutes. The cookies are done when the edges are lightly golden brown and the centres still look slightly soft—they will firm up upon cooling.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.