Oatmeal Raisin Applesauce Cookies Recipe
In Search of Archway Raisin Cookies
Years ago, I loved Archway Raisin Cookies, but when the company stopped making them, I learned to make the following recipe. I stumbled upon this mix of ingredients when I accidentally spilled a jar of Mott's applesauce into my oatmeal raisin cookie mix. It makes the cookies very moist and adds a lovely flavor as well.
Archway Cookies was started out of a garage in Battle Creek, Michigan, in 1936—during the Great Depression. Since then, the company has been taken over in sequence by two other entities, but the Archway trademark is still in use.
The original raisin cookies were a soft sugar cookie with raisins. I have not been able to find any other brand that makes something similar.
Years ago, I loved Archway Raisin Cookies, but the company stopped making them!
- Clean and sanitized kitchen counter
- Large mixing bowl
- Damp washcloth under the mixing bowl to keep it from scooting on the counter
- Electric mixer or a second bowl and a wooden spoon
- Table forks
- A teaspoon
- A small cup for beating an egg
- Measuring cups and spoons
- At least one cookie sheet
- Large spatula
- 1 cup all-purpose flour (or whole wheat)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 cup applesauce (or use 1 cup and increase flour by 1/2 cup)
- 1 teaspoon vanilla extract (for variety, try almond extract)
- 1 1/3 cups oats
- 3/4 cup dark raisins
- ½ cup walnuts (optional)
- ½ teaspoon cinnamon or nutmeg (optional)
- Pre-heat your oven to 375°F.
Thinly cover baking sheet(s) with butter, margarine, or cooking spray.
In the mixing bowl, combine the flour, baking powder, baking soda and salt.
In a second bowl, or in the bowl of the electric mixer, cream the butter and both sugars together until smooth (I use a bowl and a fork).
Slightly beat the egg with a fork in a cup.
To the second mixing bowl, add applesauce, the egg, and the vanilla. Mix or stir until smoothly mixed.
Add the applesauce mixture to the flour mixture slowly and mix thoroughly. If using an electric mixer, remove the bowl.
Stir in the oats and raisins.
Add nuts and spices if desired.
Drop rounded teaspoonfuls onto the prepared baking sheets about two inches apart.
Bake until golden brown: 10 to 12 minutes, depending on humidity of your location.
Remove the baking sheet(s) from the oven and cool on wire racks or tea towels (5-6 minutes). Remove cookies from baking sheet(s) with a spatula and allow to cool more completely on a cookie plate. Store in a cookie jar or air-tight container.
I think you can see the raisin cookies in the old time Archway packages in the photo above. You can also see the rounded shapes of the soft sugar cookies. The display was no longer separate from the cookie shelves in the grocery when I was a child, but the wide variety was still there - I miss them!
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© 2007 Patty Inglish MS