These oatmeal raisin cookies are soft, chewy, and perfectly sweet, making them a favorite over chocolate chip cookies. The dough can be prepped and scooped into balls, then frozen for up to 3 months for fresh-baked cookies anytime!
1: In the base of a stand mixer, using the paddle attachment or with a hand mixer, mix the butter with the two sugars until well combined. This should take around 5 minutes.
2: Add the apple sauce and vanilla and mix to combine.
3: In a separate bowl, add the flour, baking soda, cinnamon, salt, and oats. Mix to combine.
4: Add the dry mix into the bowl with the butter and sugars and mix on low until just combined.
5: Add the raisins and toasted walnuts and mix on low until just combined.
6: Place the mix in the fridge for an hour or longer, ideally overnight.
7: After the dough is firmed up, scoop into balls and bake in a preheated 350°F oven for 15-18 minutes, or until golden brown.
8: Remove and allow to cool before digging in!
