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
- Preheat oven to 350 degrees. Butter two cookie sheets and set aside.
- 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.
- 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.
- 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.
- Using a cookie scoop, drop 9 scoops of dough onto each buttered cookie sheet.
- Optional: Place one or two apple chunks and/or raisins on the top of each cookie, slightly pushing them into the dough.
- Generously sprinkle the sugar/cinnamon topping over each mound of dough.
- 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.
- Store cookies in an airtight container. They will stay fresh for up to 3 days.
- 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.