• Preheat oven to 350°F (180°C). Line a large cookie sheet with parchment paper and lightly oil with cooking spray. Set aside.
• In a large mixing bowl, add quick oats and applesauce and stir until well combined, moist, not dry. The dough should stick together very well. If too dry, add more apple sauce, one tablespoon at a time. If too soft, add more quick oats.
• Fold in dried raisins and any optional ingredients if you like. Stir to evenly incorporate.
• Use a scoop or cookie scoop to scoop out a gold size ball of cookie dough. Roll into a ball between oiled hands and release on the baking sheet.
• Leave a thumb space between each cookie, they won't expand while baking, but it makes it easier to remove them from the baking sheet.
• Press the top of each cookie dough ball gently, you want the cookie a bit thick, or they dry too fast in the oven.
• Bake the cookies at 350°F (180°C) for 13 to 17 minutes, until lightly golden on the side.

Storage

• Cool on a wire rack, then store the cookies in an airtight container for up to 5 days in the fridge or freeze them for up to one month in zip-lock bags.