Just as the name suggests, this delicious cookie is made with freshly shredded apples, oatmeal, and raisins. It is a cookie after all so it is not the mons healthy food in the world but it is packed with carbs, fiber, and vitamins. If you are on a super-duper health journey, this is probably not the recipe you should be looking for. I Never stated health as one of my keywords anyways!

An apple a day keeps hunger and so many other things away. But one of these cookies a day can add loads of value and put a smile on someone’s face.

First I remove the skin from the apples. Using a paring knife I started at the top edge and peel in a circular motion all the way down to the bottom.

Then I shred off all that nutritious flesh from the apples.

Added some cinnamon to the apple pieces to enhance the flavor. You do not have to follow this step.

I then mixed the raisin with the apple shreds. Again this step is optional, you can add them to the batter separately.

After mixing the batter I added the oats to it by folding it in.

Use an ice cream scoop to spoon the batter onto the cookie sheet that is lined with parchment paper.

Throw it into the oven and bake at 180 degrees Celsius or 350 degrees Fahrenheit for 20 to 25 minutes or until the bottom edges begin to brown slightly.

Cool properly and serve!

Oh, do not leave yourself out of it. Take a test bite before everyone else. You might end up not getting any afterward.

Recipe For Apple Oatmeal & Raisin Cookies


½ cup of sugar

¾ cup brown sugar packed

1 teaspoon salt

½ cup butter, melted

1 egg

1 teaspoon vanilla extract

1¼ cups all-purpose flour

½ teaspoon baking soda

2 Apples shredded

1 cup oatmeal



Preheat oven to 350°F/180°C. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.

Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to over mix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.

Fold in the raisins and oatmeal evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.

Bake for 20-25 minutes, or until the edges have started to barely brown. Cool completely, and enjoy!



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