These Chewy Apple Oatmeal Raisin Cookies are just that—soft and chewy! More importantly, these cookies are a notch up from the classic oatmeal raisin flavor. The Apples create a nice bit of tartness that works beautifully with the cinnamon spice. This is a sure favorite in any household, especially with the little ones.
I remember eating oatmeal raisin cookies growing up and loving the sweetness. I mean I LOVED how sweet these cookies were! Almost addicted to them. Haha. And now, as an adult, things haven’t changed. There’s nothing like a warm, soft cookie right out the oven, Ya’ll. Especially with a glass of milk (coconut milk for me!). However, I have more of an appreciation for these cookies since I began making them myself from scratch. Their SO much better from scratch.
These Apple Oatmeal Raisin Cookies don’t disappoint either. I was so happy that my experimenting with flavors worked out awesome! While apples have a super bold taste (they even peeked out in these cookies when it came to flavor as well), I chose to use them because I knew that they would taste great with the cinnamon spice in oatmeal raisin cookies. In past recipes with Apple, they worked just as great:
When it came to the baking time, like many other cookies, it bakes in less than 15 minutes. The trick to getting a perfect cookie after they bake is letting them cool for a good 5 minutes or so before putting them on a cooling rack. This ensures that they don’t break, especially for really soft cookies like oatmeal cookies.
I also made CHUNKY VEGAN CHOCOLATE CHIP + PRETZEL COOKIES which you wouldn’t believe were even vegan. I definitely recommend checking them out. Lover of cookies that aren’t your typical cookies and unique in flavor? Check these PUMPKIN CHEESECAKE VEGAN COOKIES.
Chewy Apple Oatmeal Raisin Cookies
- 1 1/2 cups organic all-purpose flour
- 3 cups rolled oats
- 1 medium granny apples, diced small
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 1/4 cup pure cane sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 Tbsp molasses
- 1 tsp baking soda
- 1 1/2 tsps cinnamon
- 1/2 tsp sea salt
- 1 cup raisins
Using an electric stand mixer (fitted with a paddle attachment), cream together the softened butter and both sugars on medium speed until smooth, about 2 minutes. Next, add the eggs and mix on high until well combined (for another 1 minute). Be sure to scrape down the sides and bottom of the bowl if needed. Finally, add the vanilla extract and molasses, mixing everything on high speed until combined. Set aside.
Now, in a large bowl, toss together the all-purpose flour, baking soda, cinnamon, and sea salt. Add the dry ingredients to the wet ingredients and mix on low until fully combined.
Beat in the rolled oats, raisins, and diced apples on low speed. Chill the dough in the refrigerator for 45-60 minutes (OR you can put it in the freezer for 30 minutes to cut the time in half).
Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper to prevent cookies from sticking and burning fast.
Once time has passed, remove cookie dough from refrigerator or freezer and roll dough into little balls (about 2 tablespoons of dough per cookie). Place each dough ball about 2 inches apart on the baking sheets.
Bake cookies for 11-13 minutes until very lightly browned on the sides. ***NOTE: The centers will look very soft and undone, BUT they are good to go; they'll harden slightly while cooling!***. Remove cookies from the oven and let them cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once fully cooled, grab a cookie and enjoy your first bite. Bon Appetite.
**Cookies stay fresh, tightly covered at room temperature for up to 1 week.
**Baked cookies freeze well - up to three months.
Chewy Apple Oatmeal Raisin Cookies for the grab.