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.