Chewy Apple Oatmeal Raisin Cookies

Chewy Apple Oatmeal Raisin Cookies

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.

Course: Dessert
Keyword apple, apples, baked, chewy, classic, cookies, dessert, easy, fall recipe, healthy, oatmeal, oats, raisins, recipe, sweet, vegetarian
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Creator Shanika | Orchids + Sweet Tea


  • 1 1/2 cups organic all-purpose flour (I use Bob's Red Mill)
  • 3 cups rolled oats (I use Bob's Red Mill)
  • 1 medium granny apples, diced small
  • 1 cup unsalted butter, room temperature
  • 1 cup organic brown sugar (I use Sugar in the Raw)
  • 1/4 cup organic pure cane sugar
  • 2 large eggs, room temperature
  • 2 tsps vanilla extract
  • 1 Tbsp molasses
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsps cinnamon
  • 1/2 tsp sea salt
  • 3/4 cup organic raisins


  1. 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.

  2. 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.

  3. 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). 

  4. Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper to prevent cookies from sticking and burning fast.

  5. 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.

  6. 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.

  7. Once fully cooled, grab a cookie and enjoy your first bite.

  8. Bon Appetite.

Tips | Notes:

STORAGE: Cookies stay soft & fresh for up to 1 week at room temperature once covered well. Can also be frozen and may be rolled into balls and frozen up to 3 months to bake at a later date, if needed. 

**To make more cookies, simple double or triple the amount of ingredients!**