Special thanks to chefs Nick Malgieri and David Lebovitz for this recipe. The recipe is in Nick's dessert book (see link below) and David modified it on his blog. Here it is modified again with an egg substitution (of course).
Chewy Oatmeal Raisin Cookies (makes 24)
2 baking sheets lined with parchment paper, foil, or silicone mat
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
2 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
1 large egg (substitute with 1½ tablespoons water + 1½ tablespoons oil + 1 teaspoon baking powder or whatever you desire)
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)
- Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg substitute, applesauce, and vanilla.
- Stir in the dry ingredients, then the oats and raisins.
- Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.
- Bake the cookies for 10 to 12 minutes, or until they "look dull on the surface but are moist and soft," according to Chef Malgieri. Rotate baking sheets during baking for even heating.
Here is Nick Malgieri's book that contains the original recipe: