These oatmeal raisin cookies are chewy on the inside and crunchy outside. I am also pretty sure since they are made with oatmeal you can eat them for breakfast too. These can be made gluten-free by using a gluten-free flour along with gluten-free oats!

These are super easy to make and take roughly 16 minutes to bake in the oven. Here are the directions:

Start by preheating the oven to 350 degrees. Next, prepare a baking sheet lined with parchment paper.

Whisk your dry ingredients first: flour, oats, and baking soda. Then in the stand mixer with paddle attachment, mix the wet ingredients: the brown sugar, olive oil, cinnamon, unsweetened apple sauce, and maple syrup. Alternatively, you may add one egg in lieu of the applesauce, but the recipe is wonderful without the egg!!!

Next, add the dry ingredients to the wet ingredients and mix until fully combined. Add the raisins to the batter and continue to mix on low.

Make golf-sized oatmeal cookies and place 8 on a baking sheet. Give them space to flatten out. These will be very large, and will yield 12 cookies or you can make smaller cookies. Feel free to add a few mini chocolate chips to the top of the cookie. Press the pointed part of chip facing downward into cookie so they stay put. It’s a little trick.

Place the cookies in oven for about 16 minutes or until the edges become a golden brown. Turn cookies half-way through.  These are so good, and easy to whip up when the kids want a cookie during their virtual school learning break.

Enjoy!