Iced Oatmeal Raisin Apple Cookies

5 from 1 vote

Oatmeal raisin apple cookies feature a perfectly soft oatmeal cookie base with chewy raisins, tender apple chunks, and a creamy spiced glaze.

Prep Time 20

Cook Time 15

Total Time 35

Servings cookies

Calories 223kcal

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)

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!

Storing Instructions

Store cookies sealed at room temperature up to 4 days.

Store unglazed cookies in freezer up to 1 month. Thaw cookies completely and top with glaze as recipe directs.