chewy oatmeal raisin cookies

About 36 cookies
Adapted from Nick Malgieri’s book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs (HarperCollins).

sift together:

1 cup flour (spoon flour into dry-measure cup and level off)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

beat butter and sugar together:

2 tablespoons unsalted butter, at room temperature (30 grams)
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar [skip next time]

add the rest:

1 large egg

1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/3 cups rolled oats (not instant)
1/2 cup dark raisins (or dried cranberries)

2 baking sheets lined with parchment paper, foil, or silicone mats

1. Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.
4. Stir in the dry ingredients, then the oats and raisins.
5. Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.
6. Bake the cookies for 8 to 10 minutes, or until they “look dull on the surface but are moist and soft”, according to Nick. They won't be chewy if overcooked. Rotate baking sheets during baking for even heating.
(I made mine bigger, so whatever size you make them, just bake them until they look as directed by Nick.)
Storage: Once cool, store the cookies in an airtight container at room temperature.