Combine wet ingredients. In a stand mixer fitted with a paddle attachment, combine the butter and brown sugar. Mix until just combined, then add the egg and applesauce. Mix until combined.

Mix dry ingredients. In a medium bowl, combine the oats, flour, baking soda, baking powder, salt, and ground cinnamon.

Mix wet and dry ingredients. Add the dry ingredients to your stand mixer bowl and mix until combined. Add the raisins and mix until combined. Scrape down the sides and bottom of the bowl to make sure there aren’t any dry bits of batter.

Chill the dough in the fridge for 1 hour. You can chill it overnight if that’s easier, just cover with saran wrap if it will be in the fridge for more than an hour.

Prep your tools. Preheat your oven to 350F and line a baking sheet with parchment paper.

Shape cookies. For each cookie roll about 2 tablespoons of dough into a ball, then place on the baking sheet. Space each ball of dough at least 2 inches apart. (I bake these cookies in 2 batches.)

Bake the cookies. Bake for 14-15 minutes until the cookies are light golden and just set. Let the cookies rest for 5 minutes to finish cooking and firm up. Don’t try and move them until this time has elapsed or they will break.