9 Reviews of Chewy Apple Oatmeal Cookies

From: keen5

On Dec 29, 2006

This is a fantastic oatmeal cookie. I love oatmeal cookies and this hit the spot for my cookie tray this Christmas. I added raisins along with the apples and to half of them and they were even better that way. Thank you so much for posting this recipe. They were soft and chewy, just the way I like them.

From: Chef #358123

On Oct 27, 2006

This recipe was amazing. The only thin I did different was use ¼ cup brown sugar instead of ½ cup and instead of sugar I used honey. I also added different kinds of raisins. My family loved it even my Dad loved them.

From: Doglover61

On Sep 28, 2006

Made for PAC 2006. My daughter and friends loved these at a weiner roast we had. I'm not that crazy about oatmeal cookies, but I must say, these were pretty tasty!! I'm sure they will be made again at our house!

From: Marg (CaymanDesigns)

On Nov 1, 2006

A very tasty cookie! It is like eating a bowl of apple & cinnamon oatmeal...very comforting. I too used fresh apples since that is what I had onhand. My cookies spread out a lot more then the ones in R.Lynn's picture but they were still soft and chewy. Thanks for sharing!

From: CoffeeMommy

On Mar 1, 2007

These didn't work out for me, because: 1) I put them on an ungreased pan as per recipe and they stuck 2) they did spread out while baking and became too thin - and crumbled to pieces 3) when I fixed the 'too thin' problem by baking them in a muffin tray they didn't break but the texture wasn't what I would have liked - more crumbly than chewy. Afraid I won't try these again!

From: Anna in the Philippines

On Sep 27, 2008

A great recipe... in the end. I had the same problems with my first try, sticking to the pan and spreading out so they were too thin and fell apart. But I realised the mixture was a lot wetter than other oatmeal cookies i've made so i added another half cup of oats. It solved the problem and they came out thick and chewy. I also added raisons to give them something extra.

From: Chef #1005393

On Oct 27, 2008

DELISH! I used fresh apples and I changed the sugar to Splenda. I left in the brown sugar as there is no good substitue for that (I am feeding a diabetic) I split the all-purpose flour in half and finished the other half with white whole wheat flour. I ended up with yummy, chewy cookies that have received rave reviews.

From: liz #111

On Jul 15, 2009

These are amazingly good cookies! But the baking directions were incorrect, at least for my wall oven. At 12 minutes, the cookies are nicely brown but when completely cooled, they crumble-- break apart in chunks that can be squeezed into a ball like Play Dough. They are simply undercooked. I changed the oven temp to 360 and baked the remaining batches 16-17 minutes on an insulated sheet, so the bottoms didn't burn, and the tops were deep brown. They are still moist and chewy at that cooking time, and they DO hold together. Initially I oiled the pan with the butter wrappers, then sprayed PAM on a wrapper for the rest. 1 cup diced apple was 1 medium+ apple, and I added 1/4c each raisins and chopped walnuts. This made 5 dozen 2.5" cookies. My audience says these are definitely 5 stars!

From: Chef #1189588

On Mar 2, 2009

Did just what the author did, used 1 cup of freshly peeled and diced apples. These cookies get RAVE reviews, I've forwarded the link to them many times. My only recommendation, do a test batch on your cookie sheet to see if you need to grease it or not, one of my sheets I don't, the others I do. They are soft and wonderful cookies!