These are a great snack idea for the kids, and a healthy option too.  You could even serve these for breakfast, in this case they would be called Oat-MEAL. Either way they are very yummy and super moist. A little tip is to soak the raisins first in hot water or hot apple juice, then drain. This way the raisins are very moist and will give the cookie some natural added sweetness.

Here are the directions:

Start by preheating the oven to 375 degrees. Cover a large baking sheet with a piece of parchment paper, allowing for some extra paper to go over the side edges. (This will allow you to lift the cookies out of the baking sheet in one easy move.)

Put the oatmeal in a food processor or high-speed blender and finely grind them into a powder-like flour. Then mix the wheat flour, white flour and oat flours together in a bowl, adding in the baking soda and baking powder. Mix well and set this aside.

Measure about 1/2 cup of raisins. Then add hot water to a bowl and pour in raisins and allow them to soak for 10 minutes. Set these aside. Drain after 10 minutes.

Next, move onto the wet ingredients. Measure 1/2 cup of vegetable oil, and add it to a large bowl.  Add in one single serve container of applesauce, a dash of ginger, and 1/2 teaspoon of cinnamon. Then add 3/4 cup of white sugar and 1/2 cup of light brown sugar to the bowl. Last, add in 1 teaspoon vanilla. Mix your wet ingredients with a hand mixer for 2-3 minutes until everything is well incorporated.

Combine the dry ingredients into the wet ingredients in 3 stages. Using a hand mixer, mix for roughly 3 minutes. Then add in the drained raisins and fold in with a large spoon.

Now, you can easily make a sheet of cookies and drop a heaping teaspoon at a time, but it’s not necessary. This is the best trick! Dump the entire contents of the bowl onto the parchment paper and spread with a spatula.

Lastly, finely chop the 5 full sheets of graham crackers and gently spread using your hands on the top of the cookie batter. This adds the crackling topping to the sheet of cookies for a nice effect.

Bake in oven 375 12-13 minutes. Then drop temperature to 350 for 7 + minutes on middle rack.  Keep an eye on them, if they start to brown around the edges, they are done. Parchment paper ensures they will slide right off! Transfer them to a cooking rack (they should remain on the parchment paper) to cool for 15 minutes. Then, once cooled, onto a cutting board to be cut using a pizza cutter. Make large squares of any size you wish. These are so tasty!!!!!!!!!!!!!!!!!

Gluten-free option  – you can omit the white flour and whole wheat flour and substitute gluten-free flour. You can play with the ratio of gluten-free flour to finely ground oat flour too.  Feel free to experiment.