I made these cookies the other day when searching for a recipe that would remind me of fall (amid our 90-degree temperatures) and included ingredients I already had on hand. When Mrs. M.O.B. declared that these cookies taste just like autumn, I took her words to heart and chose to make them. I was hesitant because of the step to create and add raisin juice to the batter, but I went with it.
These cookies were fabulous and were a hit with our guests. Ben invited the interns in our church over for a cook out Saturday night, and these were the dessert (along with snow cones to recall that it still is summer). Although I wasn’t sure how the cookies would fare with the snow cones, everyone preferred the cookies!
It is important when spooning the cookie dough, that you incorporate each of the components in every scoop. Make sure there is a little bit of apple, raisins and walnuts in each dough ball. The first warm cookie I tried right out of the oven did not include any raisins or walnuts, so it was basically apples and oatmeal. I didn’t like it and panicked that I just wasted a bunch of ingredients. The second cookie I tried had it all, and I loved it! It was so surprising to me on what a difference it made to have all components in one cookie.
Usually I would say that the walnuts are optional, however, for this recipe I think they are necessary. The little bit of added crunch is needed to balance out the softened baked apples and oatmeal. Additionally, the baking time may sound too much, but I think you will enjoy the crispy bottoms as a result.
- 2 medium apples, peeled, diced small (granny smith preferred)
- 2 teaspoons fresh lemon juice
- 1 cup raisins
- 8 oz water
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 2 1/2 cup oats, old fashioned or quick cooking
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/8 teaspoon of grated orange zest
- 1 1/2 cup coarsely chopped walnuts
Toss the apples and lemon juice together in a small bowl; set aside.
Heat the raisins and water in a small saucepan over medium heat. Bring to a boil, then reduce the heat to low and simmer until the water is reduced to about 2 ounces. Remove from the heat and strain the raisins, reserving the liquid. Set aside both the raisins and liquid in separate bowls.
In a stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and orange zest.
Mix the oats, flour, baking powder, baking soda, spices and salt in a separate medium bowl. With the mixer on low speed, alternate adding the flour mixture and the raisin liquid to the butter and egg mixture, starting and ending with the flour. Beat until just incorporated. Stir in the walnuts, raisins and apple chunks. Do not over mix. Cover and chill for 30 minutes.
Preheat the oven to 325F and line two cookie sheets with parchment paper or silicone mat. Using a cookie scoop, drop spoonfuls of dough onto the lined cookie sheets, making sure each scoop includes all components. Bake for 18 to 20 minutes, rotating the sheets halfway through from front to back and top to bottom.
Remove from the oven and allow to cool for 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
Source: Adapted from Mind Over Batter