Mrs Fields' Apple Oatmeal Cookies
Submitted by awestbrook
Soft apple oatmeal cookies with fresh chopped apple, applesauce, raisins, honey, cinnamon, cloves, and lemon zest. Baked low and slow for a chewy, cake-like texture.
YIELD
48 cookiesPREP
15 minCOOK
25 minREADY
40 minThese apple oatmeal cookies get a double hit of apple flavor from both fresh chopped fruit and unsweetened applesauce in the batter. The applesauce keeps the cookies incredibly moist and soft, while the fresh apple pieces give you little bursts of fruit in every bite.
Baking at a lower temperature is the secret to their texture. The slow bake dries the exterior gently without crisping it hard, leaving you with a cookie that’s cake-like and tender rather than crunchy. Watch for golden bottoms as your doneness cue since the tops stay pale.
Dark brown sugar, honey, cinnamon, cloves, and lemon zest layer warm spice and sweetness throughout. That lemon zest is a sneaky addition. You don’t taste lemon outright, but it brightens everything and keeps the cookie from tasting one-dimensionally sweet.
Pro Tips
- The dough is very soft. Don’t panic. Chilling it for 30 minutes makes scooping easier, though it’s not required.
- Use a firm, tart apple like Granny Smith. Soft varieties turn mushy during baking and disappear into the dough.
- Space the cookies just 1 ½ inches apart. They spread less than most drop cookies because of all the flour and oats.
- These stay fresh in an airtight container for up to a week. The applesauce keeps them moist long after baking.
Variations
Ingredients
Directions
Preheat oven to 300℉ (150℃).
In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest.
Mix well and set aside.
Cream sugar and butter together in a large bowl using an electric mixer.
Add egg, applesauce and honey and beat at medium speed until smooth.
Add the flour mixture, fresh apple and raisins, and blend at low speed until just combined.
Dough will be quite soft.
Drop by rounded tablespoons onto ungreased baking sheets, 1½ inches apart.
If you wish, sprinkle cookies with oats.
Bake 23 to 25 minutes or until bottoms are golden.
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