These soft cookies are a perfect afternoon snack (pair them with milk!) or dessert.
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.
- Mix the oats, flour, brown sugar, baking soda, cinnamon, and raisins together in a medium bowl.
- Melt the butter in a heat-safe bowl.
- Stir together the butter, yogurt, egg, and vanilla in a small bowl.
- Stir the wet ingredients into the dry, using a spoon to thoroughly combine—and clean hands if the batter is too stiff to stir with a spoon.
- Portion out tablespoons of dough 2 inches apart on prepared cookie sheet. Press down slightly.
- Bake for 10 to 12 minutes or until edges and bottoms are browned. Let cool on the rack and eat warm or store for later.
To store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.
Line your baking sheet with parchment paper to prevent sticking.
Use other dried fruit instead of raisins such as dried cranberries or cherries.
Use some chocolate chips in the mix.
To make these gluten-free, use certified gluten-free rolled oats and cup for cup gluten-free flour.
To make these dairy-free, use coconut oil in place of butter and applesauce instead of yogurt.
To make these egg-free, omit the egg. Use 1/4 cup maple syrup instead of the sugar and 1/2 cup applesauce instead of the yogurt.