Skip to main content
Dessert

Low-fat Applesauce Oatmeal Raisin Cookies

These cookies are made with applesauce, oats, raisins, and a low-fat butter mixture.

From the Recipes Wiki (Fandom) · 13 ingredients
Jump to recipe ↓

Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Low-fat Applesauce Oatmeal Raisin Cookies

Oven375°F
Time10 to 12 minutes

Ingredients

Directions

Prepare

  1. Heat the oven to 375°F.

  2. Lightly spray two baking sheets with the cooking spray.

  3. In a large bowl combine the flour, baking powder, baking soda and salt.

Make the dough

  1. In the bowl of an electric mixer, cream the butter and both sugars together. Beat until smooth, about 1 minute.

  2. Add the applesauce, egg and vanilla and mix until blended about 2 minutes.

  3. Add the flour to the applesauce mixture and mix well.

  4. Remove the bowl from the mixer and stir in the oats and raisins.

  5. Drop rounded teaspoonfuls onto the prepared baking sheets about two inches apart.

Bake and cool

  1. Bake until slightly golden, about 10 to 12 minutes.

  2. Remove the baking sheets from the oven and cool on wire racks for 5 minutes.

  3. Remove the cookies and cool completely.

  4. These cookies can be made ahead and stored in an airtight container for up to two weeks.

Nutrition, whole recipe (rough)

1032Calories
25 gProtein
34 gFat
152 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Oat1/2 cup dry (40g)154
Vegetable1 tbsp (14g)120
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Vanilla + oatstop 5% of all pairs
    Smell alikemoderate
    Cooked together1,532 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Vanilla + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together782 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the main structure that holds the cookies together as they bake.
Butter
Adds fat for tenderness and rich flavor, and helps the dough spread while baking.
Sugar
Adds sweetness and helps the cookies brown and stay soft through creaming.
Light brown sugar
Adds moisture and molasses flavor, keeping the cookies chewy and softer.
Egg
Binds the dough and adds structure and richness to the cookies.
Rolled oats
Adds chewy texture and a toasty, nutty flavor to the cookies.

The step that matters

Drop rounded teaspoonfuls about two inches apart. Spacing leaves room for the dough to spread in the oven. Crowded cookies can merge and bake unevenly, while evenly sized portions bake at the same rate.

Swap the raisin

How well each one fits the dish's main ingredients (flour, butter, sugar, egg, vanilla, oats):

  1. Blueberryfits about as well
  2. Figfits about as well
  3. Raisinthe original
  4. Coconutfits about as well

Fit is the average pairing score against flour, butter, sugar, egg, vanilla, oats. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Vanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes