Introduction
These Apple Raisin Oatmeal Cookies offer a delicious twist on a classic. They combine chewy oats with sweet fruit and a spiced glaze for a treat that’s both comforting and satisfying. You’ll love the soft texture and the perfect balance of flavors in every bite.
Prep & Cook Time
Prep Time: 60 minutes (includes chilling)
Cook Time: 15 minutes per batch
Total Time: ~75 minutes
Servings: 42 cookies
Ingredients
- 1 cup raisins
- 2/3 cup dried apples (finely chopped)
- 1/3 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
- 1 ¾ cups confectioners’ sugar
- 3 tablespoons apple juice
- ¼ teaspoon cinnamon (Vietnamese)
Instructions
- In a small saucepan, combine the raisins, dried apples, 1/3 cup apple juice or cider, and lemon juice. Bring to a simmer over medium heat, then remove from heat. Cover and let stand for 30 minutes, or until the fruit has plumped and absorbed most of the liquid. Drain any excess liquid and let cool completely.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, quick cook oats, baking soda, baking powder, salt, and 2 teaspoons of Vietnamese cinnamon. Set aside.
- In a large bowl, using an electric mixer, beat the room-temperature butter and brown sugar together on medium speed until light and fluffy, about 3 minutes.
- Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Beat until fully combined.
- With the mixer on low, gradually add the dry flour and oat mixture to the wet ingredients, mixing just until a few streaks of flour remain.
- Fold in the cooled, plumped raisin and apple mixture until just combined. Cover the dough and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden and the centers look set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together the confectioners’ sugar, 3 tablespoons of apple juice, and 1/4 teaspoon of Vietnamese cinnamon in a small bowl until smooth. Drizzle the glaze over the completely cooled cookies. Let the glaze set before serving.
Variations
- Drizzle-Free: Skip the glaze for a less sweet cookie that’s perfect for a lunchbox.
- Thicker Cookies: Chill the dough for a full hour or overnight for thicker, chewier cookies that spread less.
- Cookie Bars: Press the entire batch of dough into a greased 9×13-inch pan and bake for 25-30 minutes. Cool and glaze before cutting into squares.
- Sugar-Topped: Before baking, roll dough balls in coarse or turbinado sugar for a sweet, crunchy exterior.
Tips for Success
- Ensure your butter is truly at room temperature for the best texture. It should be cool to the touch but leave a slight indentation when pressed.
- Don’t skip the dough-chilling step. It prevents the cookies from spreading too thin and allows the flours to fully hydrate.
- For consistent baking, use a cookie scoop to portion the dough.
- Let the baked cookies firm up on the hot baking sheet for 5 minutes before moving them; they are delicate when first out of the oven.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unglazed cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw and glaze if desired.
FAQ
Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be chewier and more distinct. For a closer result, pulse old-fashioned oats in a food processor a few times before using.
Why use both a whole egg and an extra yolk?
The extra yolk adds richness and fat, which helps create a more tender, moist cookie crumb.
Do I have to use Vietnamese cinnamon?
While it has a wonderful, sweet flavor, you can use regular ground cinnamon. The flavor will be slightly more pungent but still delicious.
What if my glaze is too thick or too thin?
If too thick, add apple juice 1/2 teaspoon at a time. If too thin, add more confectioners’ sugar 1 tablespoon at a time until it reaches a drizzling consistency.
Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough, covered, for up to 3 days before baking. Let it sit at room temperature for 10-15 minutes to soften slightly before scooping.
My raisins didn’t absorb all the liquid. Is that okay?
Yes, it’s fine. The important step is to drain any excess liquid before adding the fruit to the dough to prevent the cookies from being too wet.