This Apple Raisin Oatmeal Cookies recipe is sponsored on behalf of #AppleWeek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan’s Irish Oatmeal, Nairn’s and The Spice House have provided us with products for recipe creation and a giveaway for our readers. All opinions are my own.
When you bake a batch of Apple Raisin Oatmeal Cookies, your kitchen fills with the seasonal aromas of sweet apples and cinnamon. When you take your first chewy bite full of oats, apples, and raisins, there is a good chance that this cookie will become an instant favorite.
Fall has officially begun! The temperatures, here in St. Louis, are even acting fall-like! To start the season with a bang, I am joining 40 other bloggers to celebrate #AppleWeek! All this week, September 23-29, participating bloggers will be posting over 200 different recipes using apples. That’s a lot of recipes and a lot of apples! I’ve seen the proposed recipe titles and am amazed at the mouthwatering variety. I’m excited!
I am a fan of oatmeal cookies in general. There are Monday Box recipes for crunchy oatmeal cookies with toffee, Golden Syrup, dark chocolate (gf), and coconut. Apple Raisin Oatmeal Cookies are a soft, chewy treat that stand out from the rest. Each ingredient goes so well together: creamy vanilla, spicy Vietnamese Cinnamon, nutty oatmeal.
Then, there is the cinnamon icing. Apple Raisin Oatmeal Cookies don’t need icing to be scrumptious. Icing is completely optional, however, it does serve a purpose even beyond adding a tasty bit of sweet crunch. Icing Apple Raisin Oatmeal Cookies helps to seal in the moisture, keeping the cookies soft longer. For cookies that will be traveling in a care package, those extra couple of days of softness can be quite helpful!
Why are Apple Raisin Oatmeal Cookies special?
High quality ingredients produce high quality baked goods. Apple Raisin Oatmeal Cookies are full of high quality ingredients that create a delicious chewiness and warm, spicy flavors. The result is a special cookie. Beyond adding flavor and texture, these are ingredients you can feel good about using. You know that I make a special effort to support companies who source their products ethically, sustainably, and using fair trade practices. If you feel the same way, Flahavan’s, Rodelle, and The Spice House are companies you should know about!
- Flahavan’s Irish Oatmeal is sustainably grown and milled in Co. Waterford, Ireland by the Flahavan’s family since 1785. Flahavan’s oats are milled in small batches and minimally processed according to 230 year old milling tradition and double kilned. They are non-GMO and naturally gluten-free.
- Rodelle believes ingredients makes all the difference. Rodelle works with a farmer-owned co-op in Madagascar, Sahanala, to craft a farm-to-table vanilla that benefits the vanilla farmers and their families.
- The Spice House has been sourcing premium spices since 1957. They provide the freshest and most flavorful ingredients possible via small, weekly batch grinding and blending.
Baking Notes for Apple Raisin Oatmeal Cookies
- The type of oats used in a recipe makes a difference. Quick cooking oats are precooked, then dried. The shorter the cooking time required (1 minute, 3 minutes, 5 minutes) the more processed the oats. In baking, quick cooking oats produce less texture than rolled oats or steel cup oats, and create a softer cookie. Flahavan’s three minute quick cooking oats were used in this recipe to give Apple Raisin Oatmeal Cookies a moist, softness with a bit of chew.
- Until I started doing a lot of baking, I had no idea that there were different types (origins) of cinnamon. Cassia or Chinese cinnamon is the most common. Vietnamese Cinnamon from The Spice House, the strongest, richest, and sweetest of the cinnamons, was used in Apple Raisin Oatmeal Cookies. Vietnamese Cinnamon is for those who truly adore cinnamon!
- Vanilla. Use the real thing. Whether the primary flavor in a recipe or a background flavor, as in these cookies, only real vanilla can fully enhance the other flavors with it’s rich warmth. The premium quality flavor of Rodelle vanilla is responsible for the premium quality flavor in Apple Raisin Oatmeal Cookies.
Here is my suggestion. Bake a batch of Apple Raisin Oatmeal Cookies. Put a dozen or so in the cookie jar and pack up the rest to send to someone special. Then sit down with a cup of tea or coffee and a few cookies to look through the list below of #AppleWeek posts, to start your fall off with a bang!
MORE MONDAY BOX APPLE DESSERT RECIPES
Apple Raisin Oatmeal Cookies
Ingredients
Cookies
- 1 cup raisins
- ⅔ cup dried apples finely chopped
- ⅓ cup apple juice or cider
- 2 teaspoons fresh lemon juice
- 1 ¼ cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup 3 minute quick cook oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Pinch salt
- 2 teaspoons cinnamon Vietnamese
- 1 cup unsalted butter room temperature
- 1 ¼ cup brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Icing
- 1 ¾ cups confectioners’ sugar
- 3 tablespoons apple juice
- ¼ teaspoon cinnamon Vietnamese
Instructions
- Line a baking sheet with parchment paper. Preheat oven to 350° F.
- In a medium bowl, combine the raisins, chopped apples, apple juice, and lemon juice. Set aside for 20 minutes.
- In a large mixing bowl, whisk together both flours, oats, baking soda, baking powder, salt, and cinnamon. Set aside.
- In the bowl of an electric mixer, cream together the butter and brown sugar until fluffy.
- Beat in the egg, egg yolk, and vanilla.
- Mix in half of the flour mixture.
- Stir in the raisins and apples.
- Add the remaining flour mixture and mix to combine.
- Use a medium (2 tablespoon) scoop to portion the dough about 2 inches apart on the prepared baking sheet.
- Bake for 10-14 minutes or until browned around the edges.
- Remove from the oven and allow to cool on the baking sheet before transferring to wire racks to cool completely.
To ice the cookies:
- Mix the confectioners’ sugar, apple juice, and cinnamon in a bowl until smooth.
- Use a butter knife or offset spatula to spread icing over top of cookies.
- Set iced cookies on a wire rack set on top of wax paper to catch icing drips.
- Allow the icing to dry completely (about 2 hours) before storing the cookies.
- Store at room temperature in an airtight container for up to one week.
Notes
- The type of oats used in a recipe makes a difference. Quick cooking oats are precooked, then dried. The shorter the cooking time required (1 minute, 3 minutes, 5 minutes) the more processed the oats. In baking, quick cooking oats produce less texture than rolled oats or steel cup oats, and create a softer cookie.
- Cassia or Chinese cinnamon is the most common. Vietnamese Cinnamon, the strongest, richest, and sweetest of the cinnamons, was used in these cookies.
- Vanilla. Use the real thing. Whether the primary flavor in a recipe or a background flavor, as in these cookies, only real vanilla can fully enhance the other flavors with it’s rich warmth.
Nutrition
Monday’s Recipes:
- Apple & Lentil Andouille Crockpot Stew by Faith, Hope, Love & Luck
- Apples and Chai Smoothie by Our Good Life
- Apple Cider Cutout Cookies by Kate’s Recipe Box
- Apple Cider Pancakes by Family Around the Table
- Apple Cinnamon Pull Aparts by The Freshman Cook
- Apple Crepes by Caroline’s Cooking
- Apple Crisp Ebelskivers by Cindy’s Recipes and Writings
- Apple Fritter Monkey Bread by Mildly Meandering
- Apple Herb Stuffed Pork Chops by West Via Midwest
- Apple Pudding by The Anthony Kitchen
- Apple Raisin Oatmeal Cookies by The Monday Box
- Apple Cinnamon Scones with Maple Sugar Butter by Strawberry Blondie Kitchen
- Apple Stuffed Chicken Breast by Seduction in the Kitchen
- Apple Upside Down Cake by Lemon Blossoms
- Appledoodle Cookies by Cookaholic Wife
- Applesauce Coffee Cake by An Affair from the Heart
- Applesauce Muffins by A Day in the Life on the Farm
- Baked Apple Donuts by Corn, Beans, Pigs and Kids
- Balsamic Roasted Brussels Sprouts with Apples by Simple and Savory
- Bourbon Apple Pecan Bread Pudding by Soulfully Made
- Caramel Apple Crumb Cake by The Redhead Baker
- Caramel Apple Jam by Books n’ Cooks
- Gingersnapple Tart by Jolene’s Recipe Journal
- Chicken Salad Apple Bites by A Kitchen Hoor’s Adventures
- Dutch Apple Cobbler with Cheesecake Topping by Who Needs a Cape?
- Dutch Apple Coffee Cake by Daily Dish Recipes
- German Apple Pancakes with Cider Syrup by House of Nash Eats
- Grilled Cheddar Cheese with Apples and Hatch Chile Hot Sauce by Culinary Adventures With Camilla
- One Pot Jamaican Jerk Chicken and Apples by Jonesin’ for Taste
- Oven Roasted Apple Butter by Savory Moments
- Salted Caramel Apple Crumble by Hezzi-D’s Books and Cooks
- Savory Skillet Chicken and Apples by Cooking With Carlee
- Skillet Pork Chops with Apples and Bacon by The Anthony Kitchen
- Slow Cooker Pork with Apples by Palatable Pastime
- Sugar Free Apple Pie with Crumble Topping by Tip Garden
- Vegan Caramel Apple Galette by The Baking Fairy
saltandserenity
I love the idea of putting icing on these cookies. I adore oatmeal cookies and a cinnamon glaze would just take them over the top. Can’t wait to bake these. I really love the second photo with the stack of cookies and apples in the background. Great composition.
April J Harris
I love apples in baking, Wendy, and these Apple |Raisin Oatmeal Cookies look absolutely wonderful! I like how you have iced some of them too. I always like to use Vietnamese cinnamon as well, and Flahavan’s oats are very popular here in the UK as well! Thank you so much for sharing with the Hearth and Soul Link Party. I’m featuring this post at the party this week. Hope to ‘see’ you there! Have a great week ahead!
Helen at the Lazy Gastronome
I love apples and oatmeal together. Beautiful cookies! Thanks for sharing at the What’s for Dinner party! Have a lovely week and hope to see you next week too!
Loni
These look so delicious! I’m pinning this recipe to make soon! 🙂
The Monday Box
Thank you, Loni! I hope you enjoy these! 🙂 Thanks for pinning!
Colleen - Faith, Hope, Love, & Luck
Love that these can be both iced and un-iced…I’m all about the un-iced!!!
The Monday Box
Thank you, Colleen! I thought these would need icing to look appealing but, I’m with you! The un-iced ones are my favorite! However, in a care package the icing keeps these cookies fresh for an extra few days. 🙂
Jan Thomas
This looks scrumptious! I will be trying this cake!! Thank you for sharing at our apple celebration of Celebrate 365 Blog Party! Your other 2 recipes didn’t link properly, to the party, and went to a comment section of some random recipe. Can you relink them? we’d love to have them!
The Monday Box
Thank you, Jan! Also,thanks for the heads up on the messed up links, Jan. I relinked them!
Carlee
You have rolled up so many of my favorite things into this recipe. What’s not to love? Nothing, that’s what! I’m sending you my address! 😉
The Monday Box
Send it over Carlee! I agree. I had no idea how delicious all of these flavors would be in one chewy cookie!
Wendy Klik
Delicious looking cookies….
The Monday Box
Thank you, Wendy! If you like soft, chewy oatmeal cookies, you will love these!
Barb
This looks so yummy! I would like to use fresh apples in lieu of the dried apples…what changes would I need to make?
The Monday Box
Hi, Barb. I haven’t tried this recipe with fresh apples so I am not sure of the adaptations. I use dried apples for several reasons. Dried apples produce less (if any) moisture during baking. The extra moisture of fresh apples will give these cookies a shorter shelf life. Eating them right away? Then no problem. Also, finely chopped fresh apples would degrade while baking and would not contribute to the chewy texture like dried fruit does. Use a coarser chop for fresh apples. Good luck and happy baking!