These Apple Oatmeal Raisin Cookies couldn’t hold one more plump raisin or tender apple chunk, and the warm touch of cinnamon completes the wonderful flavors. These cookies are deliciously chewy and the perfect cookies to welcome fall.

A plate of Apple Oatmeal Raisin Cookies.

Are you excited that fall is finally here? I know I certainly am! Not just for the falling leaves and crisp cool air, but also for all those wonderful aromas of baked goods this time of year. What would we do without pumpkin pie spice, cinnamon, pumpkins, and apples!!

I’ve been chomping at the bit for fall to arrive and I can’t wait to share my latest recipe with you. I’ve been busy baking all my favorite fall recipes, keeping those fall aromas flowing throughout my house.

These apple oatmeal raisin cookies speak fall in so many ways. They start with lots of raisins, apples, and old fashioned oats and cinnamon completes the fall flavors. The old fashioned oats also give them a wonderful chewy texture.

What type of apples should I use in this recipe?

Any good baking apple will work. I used both honey crisp and granny smith apples in this recipe. Both of these bake up quickly and are tender but not mushy.

Ingredients you need to make apple oatmeal raisin cookies!

COOKIES

  • 1 1/2 cups all-purpose flour, spoon and leveled
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups old fashioned oats
  • 3/4 cup of unsalted butter, room temperature
  • 1 large egg
  • 1 cup light brown sugar, lightly packed
  • 1 1/2 cups apples, peeled and diced small, about two medium apples
  • 1/2 cup raisins
  • Additional apple chunks and raisins for tops of cookies, optional

TOPPING

  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon

How to make apple oatmeal raisin cookies

  1. In a medium bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, and salt. Make sure they’re well combined and add the oats. Mix thoroughly and set aside.
  2. Add the butter, egg, and brown sugar to a large mixing bowl.  Mix on high speed until the mixture becomes very light and creamy and the sugar is no longer gritty.
  3. Add the dry ingredients and mix on medium speed, until they are almost fully incorporated. Add the apples and raisins and mix to incorporate. The dry ingredients should be fully incorporated now.
  4. Using a cookie scoop, drop 9 scoops of dough onto each buttered cookie sheet.
  5. Optional: Place one or two apple chunks and/or raisins on the top of each cookie, slightly pushing them into the dough. 
  6. Generously sprinkle the sugar/cinnamon topping over each mound of dough.
  7. Bake the cookies on a middle oven rack for 12 to 15 minutes, until the cookies are a light brown on top and the centers are just barely set. Immediately transfer cookies to wire racks to cool.

Tips

  • Make sure to butter your cookie sheets. Bake cookies on the middle oven rack.
  • Generously sprinkle the top of the cookie dough rounds with the sugar/cinnamon mixture. Don’t be stingy!
  • Don’t over bake the cookies. Bake only until the tops are a light golden brown. If you over bake them, they will end up being hard after they cool. We want soft & chewy.
Apple Oatmeal Raisin Cookies.

More fall recipes you might like…

Mini Pumpkin Cheesecakes

Fresh Apple Cake

Pumpkin Spice Pecan Pancakes

Pumpkin Spice Cookies

Apple Hand Pies

Pumpkin Chiffon Pie

Pumpkin Roll

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!

Wanna see different recipes each day? Feel free to follow me on Facebook, Pinterest, & Instagram.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple Oatmeal Raisin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 12 to 15 minutes
  • Total Time: 0 hours
  • Yield: 18 cookies 1x
  • Category: Cookies
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These Apple Oatmeal Raisin Cookies are mega soft & chewy with lots of tender apple chunks, raisins, oatmeal and cinnamon. The perfect cookie to make your kitchen smell like fall.

Ingredients

Units Scale

COOKIES

  • 1 1/2 cups all-purpose flour, spoon and leveled
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups old fashioned oats
  • 3/4 cup of unsalted butter, room temperature
  • 1 large egg
  • 1 cup light brown sugar, lightly packed
  • 1 1/2 cups apples, peeled and diced small, about two medium apples
  • 1/2 cup raisins
  • Additional apple chunks and raisins for tops of cookies, optional

TOPPING

  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

COOKIES

  1. Preheat oven to 350 degrees. Butter two cookie sheets and set aside.
  2. In a medium bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, and salt. Make sure they’re well combined and add the oats. Mix thoroughly and set aside.
  3. Add the butter, egg, and brown sugar to a large mixing bowl.  Mix on high speed until the mixture becomes very light and creamy and the sugar is no longer gritty.
  4. Add the dry ingredients and mix on medium speed, until they are almost fully incorporated. Add the apples and raisins and mix to incorporate. The dry ingredients should be fully incorporated now.
  5. Using a cookie scoop, drop 9 scoops of dough onto each buttered cookie sheet.
  6. Optional: Place one or two apple chunks and/or raisins on the top of each cookie, slightly pushing them into the dough. 
  7. Generously sprinkle the sugar/cinnamon topping over each mound of dough.
  8. Bake the cookies on a middle oven rack for 12 to 15 minutes, until the cookies are a light brown on top and the centers are just barely set. Immediately transfer cookies to wire racks to cool.
  9. Store cookies in an airtight container. They will stay fresh for up to 3 days.
  10. These cookies will freeze beautifully for up to 3 months. Layer them between layers of wax paper in an airtight freezer safe container.

Notes

  • This recipe produces 18 good size cookies, if using a medium size cookie soup. I used a cookie scoop that holds 3 tablespoons. If you’re not sure what size your cookie scoop is, simply fill it with water and measure it out into a tablespoon. Mine held 3 1/2 tablespoons of water. If you use a smaller cookie scoop you will probably get about 4 to 5 more cookies. However, I think the cookie scoop I used here made the perfect size cookie. I also placed 9 scoops of dough on each buttered cookie sheet.