Apple Oatmeal Cookies
Submitted by sharmiemma
Chewy oat cookies with fresh apple chunks, honey, and whole wheat flour. Soft centers, lightly golden edges. Kid-friendly with optional raisins.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minFresh apples and chewy oats meet in these simple drop cookies that skip the butter entirely, using oil instead for a tender crumb.
Honey provides the sweetness while whole wheat flour adds substance without making them taste virtuous.
The cookies flatten slightly as they bake, developing lightly crisp edges around soft, fruity centers.
Kitchen Tips
- Finely chop apples so every cookie gets apple flavor without large chunks
- Don’t skip the water-dipping step when pressing dough flat; prevents sticking
- Leave 2 inches between cookies; they spread more than you’d expect
- Best eaten same day while apples are still moist; texture dries out after 24 hours
Ingredients
Directions
Preheat oven to 375℉ (190℃).
In a medium bowl, combine oats, flours, baking powder, baking soda, salt and cinnamon.
Stir to combine. Stir in raisins and apples.
In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients.
Mix to form a smooth batter. Drop batter onto ungreased baking sheets using a rounded teaspoon of dough for each cookie, leaving 2 inches of space between each.
Dip fingers in water; press dough down to about 1½ inch diameter.
Bake for 10 to 12 minutes or until lightly golden.
Transfer cookies to rack to cool.
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