Oatmeal raisin apple cookies feature a perfectly soft oatmeal cookie base with chewy raisins, tender apple chunks, and a creamy spiced glaze.
It’s officially time to throw a little fall in our cookie game!
A stack of these oatmeal raisin cookies is the only appropriate way to kick off the season. Multiple stacks would also be advisable.
If you’re team apple over team pumpkin, these cookies just have your name written all over ’em!
Apples are definitely pulling ahead of pumpkin for me right now. Hard not to be obsessed when your cookies are jammed full of them!
And dripping with so.much.icing. < the only way to go.
These Oatmeal Raisin Apple Cookies feature…
- A soft, chewy oatmeal cookie base with plenty of fall spices
- Tender apple chunks and soft raisins
- A spiced powdered sugar glaze
Making the Oatmeal Raisin Apple Cookies
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- All-purpose flour
- Baking soda
- Unsalted butter
- Brown sugar
- Vanilla extract
- Powdered sugar
Choosing Your Apples
We find that a firm, crisp apple works best in these cookies as it won’t get mushy while it bakes.
Gala, Braeburn, Pink Lady, or Honeycrisp all work fantastic in these cookies. No need to peel them either, just finely dice them and you’re good to go!
Tips for Perfect Oatmeal Raisin Cookies
- Cream butter and brown sugar – you can do this in a large bowl with a spatula or use a mixer. Make sure the butter and sugar is completely creamed together before adding the rest of the wet ingredients.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use old-fashioned rolled oats – this is what gives these cookies their amazing chewy texture!
- Applesauce + fresh apples – the applesauce helps keep the cookies soft and the fresh apple chunks add an extra kick of apple flavor.
- Flatten cookie balls before baking – use the palm of your hand to gently flatten cookies. These cookies don’t spread a lot while they bake, so this step is important for them baking evenly.
- Allow cookies to cool before glazing – if you add the icing while the cookies are still too warm, it will just run off the cookies and won’t set properly.
- Add nuts – a handful of toasted pecans or walnuts would be great additions!
- Swap out the raisins for butterscotch chips
- Skip the raisins entirely if you’re not a fan!
Make Ahead Instructions
The cookie dough can be made up to 4 days in advance and stored in the refrigerator.
When you’re ready to bake, shape the dough into balls and bake as directed.
Storing Oatmeal Raisin Cookies
Store the cookies in an airtight container at room temperature up to 4 days.
These cookies also freeze very well for up to 1 month. We recommend freezing them un-iced and topping with icing after they’ve thawed.
Y’all, there’s just nothing not to love about these cookies. They literally taste like ALL the best parts of fall wrapped up in a dreamy cookie.
They’re best served with a cappuccino or latte nearby, TRUST ME! Cookies + coffee all day every day.
These cookies on repeat all fall long, y’all. Just make sure you stash 5 or so away for yourself, they go FAST!
More fall treats for you to add to your baking list!
Iced Oatmeal Raisin Apple Cookies
Oatmeal Raisin Apple Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar (or coconut sugar)
- 2 tablespoons unsweetened applesauce
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups old-fashioned rolled oats
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup raisins
- 3/4 cup finely diced apple (Gala, Honeycrisp, Pink Lady, or Braeburn all work well)
- 1/2 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons 2% or skim milk
Oatmeal Raisin Apple Cookies
- Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add applesauce, egg, and vanilla to bowl and mix until smooth.
- Combine oats, flour, baking soda, salt, cinnamon, nutmeg, and cloves in a separate medium bowl. Add to butter mixture and mix until a soft dough forms. Fold in raisins and apple chunks.
- Use a medium cookie scoop to scoop dough out into 1-in balls. Place balls 1-2 inches apart on prepared baking sheets and very gently flatten balls slightly.
- Bake cookies at 350F 10-12 minutes until cookies are a light golden brown. Remove from oven and allow cookies to cool on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.
- In a small bowl, whisk powdered sugar, vanilla, cinnamon, and just enough milk to achieve a thick drizzling consistency.
- Drizzle glaze over cooled cookies and let stand 5-10 minutes to set before serving. Enjoy!
Great recipe!! Made these yesterday to take to a trivia contest with friends. Everyone really liked them. I did decrease the sugar by a few tablespoons and used half each brown and coconut sugars.
I also used part whole wheat pastry and sprouted whole wheat flours, so we actually felt good about eating them, especially with the raisins and apples. 😋
My husband’s favorite cookie is oatmeal raisin and he liked these too.
I’m so glad to hear these cookies were a hit, Tari! Thanks so much for sharing your adjustments. 🙂