Apple Raisin Cookies Recipes

APPLESAUCE RAISIN COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the shortening, brown sugar, applesauce and egg until smooth, Combine the flour, baking soda, salt, cinnamon and cloves; stir into the applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

OLD-FASHIONED APPLE COOKIES

Steps:

• Heat oven to 375°. Grease cookie sheet with shortening. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, salt and baking soda. Stir in apple.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack; cool. Store loosely covered.

APPLE OATMEAL COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the shortening and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.

CHEWY APPLE OATMEAL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats and apples. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Let stand for 1 minute before removing to wire racks.

APPLE-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, baking soda, nutmeg, salt, and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half the flour mixture, then milk and remaining flour mixture. Beat just until combined.
• With a rubber spatula, fold apples and raisins into dough. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are firm around edges, about 14 minutes, rotating sheets halfway through. Let cool completely on wire racks.
• In a small bowl, whisk together confectioners' sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies.

APPLE-OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 375℉ (190℃). Combine oats, flours, brown sugar, baking powder, baking soda, salt and cinnamon in medium bowl. 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 by rounded teaspoon onto cookie sheet lined with parchment paper or coated with cooking spray, leaving 2 inches between each cookie. Dip fingers in water and press dough down to about 1½ inch diameter. Bake for about 15 minutes, or until lightly golden. Let cookies cool on the baking sheet for a few minutes. Transfer cookies to wire rack to cool completely.

WALNUT RAISIN APPLE COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add apple juice and lemon extract. Combine the flour, oats, cinnamon, baking soda, salt, nutmeg and cloves. Gradually add to creamed mixture and mix well. Stir in the apples, raisins and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks.

APPLE AND RAISIN OATMEAL COOKIES

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, mix together the oats, flour, baking soda and cinnamon. Set aside.
• In a seperate bowl, cream together the butter and sugar until light and fluffy. Mix in the egg, milk and vanilla until fully combined.
• Slowly mix in the dry ingredients into the wet ingredients until fully incorporated. Fold in the raisins and apples.
• Using a cookie scoop, scoop the cookie dough onto the prepared baking sheets and bake in the preheated oven for 15-20 minutes, or until lightly browned. Allow to cool for around 2 minutes on the baking sheets before transferring to wire racks to cool completely.

WALNUT RAISIN APPLE COOKIES

Steps:

• In a mixing bowl, cream butter and brown sugar until crumbly, about 2 minutes.
• Add eggs, one at a time, beating well after each addition.
• Add apple juice and lemon extract.
• Combine the flour, oats, cinnamon, baking soda, salt, nutmeg and cloves.
• Gradually add to creamed mixture.
• Stir in the apples, raisins and walnuts.
• Drop by rounded tablespoonfuls 2-inch apart onto ungreased baking sheets.
• Bake at 350 for 11-13 minutes or until lightly browned.
• Remove to wire racks.

APPLE RAISIN OATMEAL COOKIES

Steps:

• Line baking sheets with parchment paper. Preheat oven to 350° F.
• In a medium bowl, combine the raisins, chopped apple pieces, apple juice, and lemon juice. Set aside for 20 minutes.
• In a large mixing bowl, whisk together both flours, oats, baking soda, baking powder, salt, and cinnamon. Set aside.
• In the bowl of a stand mixer, using the paddle attachment cream together the butter and brown sugar until fluffy.
• Beat in the egg, egg yolk, and vanilla.
• Mix in half of the flour mixture.
• Stir in the raisins and apples.
• Add the remaining flour mixture and mix to combine.
• Use a medium (1 1/2 tablespoon) cookie scoop to portion the oatmeal cookie dough balls about 2 inches apart on the prepared baking sheets.
• Bake for 10-14 minutes or until golden brown around the edges.
• Remove from the oven and allow to cool on the baking sheet before transferring to wire racks to cool completely.