Applesauce Oatmeal Cookies

These are pillowy, old-fashioned drop cookies, the soft and cakey kind rather than the thin and chewy. The secret is a full cup of applesauce, which keeps them moist and tender while letting you get away with just half a cup of shortening.

A trio of warm spices does the flavoring: cinnamon, nutmeg, and powdered cloves, the kind of cozy, autumnal mix that makes the whole kitchen smell like a fall afternoon.

There’s a little kitchen chemistry worth noting. The recipe has you stir the baking soda into the applesauce first, which lets the soda start working on the moisture before everything comes together, giving the cookies a light, soft crumb.

Quick oats lend a gentle chew and seedless raisins bring little bursts of sweetness throughout. Drop them by the spoonful and bake just until golden; pull them early and they stay soft for days.

Chef Tips

• Don’t overbake. Take them out when the edges are just golden so the centers stay soft and cakey.
• Stir the baking soda into the applesauce first, as written, for the lightest crumb.
• Plump dry raisins in warm water for ten minutes so they don’t pull moisture from the dough.
• Store them in an airtight tin with a slice of bread to hold that just-baked softness.

Variations

• Swap white sugar for brown sugar to deepen the flavor with a molasses note.
• Add chopped walnuts or pecans for crunch.
• Trade the raisins for dried cranberries, chopped dates, or chocolate chips.