2medium apples, peeled, diced small (granny smith preferred)
2teaspoonsfresh lemon juice
1cupraisins
8ozwater
1cup(2 sticks) unsalted butter, softened
1cupsugar
1cupbrown sugar, packed
2large eggs
2teaspoonsvanilla extract
2 ½cupsflour
2 ½cupoats, old fashioned or quick cooking
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonsalt
2teaspoonground cinnamon
½teaspooncloves
¼teaspoonnutmeg
⅛teaspoonof grated orange zest
1 ½cupcoarsely chopped walnuts
Instructions
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.