16 Reviews of Apple-Oatmeal Cookies

From: Colonel George

On Jan 6, 2005

These cookies are wonderful. I did omit the raisins and used self-rising flour and they turned out just fine. If you don't have quick-cooking oats you can use the old-fasioned regular oats, just grind them a little in a food chopper. That's what makes them quick oats. Cooking tip: put them on the top rack in the oven they cook better there.

From: flower7

On Aug 15, 2005

Very tasty, moist cookies. Really easy to throw together, too. I used all unbleached a-p flour and skim milk. I also baked these on parchment (I had trouble scraping the first batch off the sheet without). Thanks for the recipe!

From: TheDancingCook

On Oct 10, 2005

Tasty, healthy cookies! My 5 y/o DS and I had fun making them together (I measured/he poured and mixed, with supervision). Upon tasting, they were a big hit with him, as he has eaten 4 cookies so far and has complimented his own baking abilities off and on for the past couple of hours! I followed the directions exactly, except omitted the raisins; DS not a big fan of them. About 1/2 of a large Granny Smith apple, chopped up, covered the 1 cup measurement. I baked them for 15 minutes; they came out very fluffy; moist and cake like. I used my silicone baking sheet. Great recipe; DS and I had a blast making them, even though, after I placed the spoon in DS's hands, step #2 was all over my small counter top! LOL! It was all worth it.

From: Woody W.

On Dec 11, 2007

I have been making the same recipe for years and everyone loves them. I omit the raisins too but add a little more apple. I also add 1/4 cup of wheatgerm. You can also drop the batter into muffin pans and make great tasting muffins!

From: ellie_

On Mar 21, 2005

Delicious and I think a bit heathier than most other oatmeal cookies without tasting like good-for-you cookies - we all loved them. I used one apple chopped and the amount of raisins indicated resulting in very moist flavorful cookies. Thanks for sharing this keeper recipe which we will be making often!

From: Chef #nor

On Jun 17, 2006

very good...i used all wholewheat flour(and reduced the quantity by 1/4) very tasty and had many requests.

From: LAURIE

On Apr 10, 2005

These were really good once I finally got around to making them...(sorry Cath) I left out the raisens and used granny smith apples and baked them on parchment paper. They were moist and flavorful and I only wish my picture would of turned out, BUT BF liked them so much I will be making them again!

From: BLUE ROSE

On Sep 17, 2008

For this recipe I chose to make mine in mini muffin pans. My DH loved this flavor of them. I loved the flavor of this recipe. Will be making again. Great cookies or mini muffins to try!

From: Cookin'Diva

On Sep 23, 2008

Like other reviewers, I made mini-muffins rather than cookies. Here are some tips I hope will help you: you will get 36 mini muffins, fill each muffin tin level with the top, bake 375 for 12 minutes. I plan to frost them with a maple buttercream and then sprinkle with walnuts. Excellent!

From: LUv 2 BaKE

On Jun 23, 2006

Yum! I made a half recipe of these. I liked the fairly large amount of apple in these. This ensured apple pieces in every bite. I also really liked the raisin/apple flavor combo with the chewy texture of the oats. I added half the honey and a little less oil, which turned out great. Thanks for a keeper NimrodCook!!