Apple Maple Oatmeal Raisin Cookies (Print Version)

Soft and chewy oatmeal cookies loaded with fresh apple, raisins, and maple sweetness.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 tsp baking soda
04 - 1/2 tsp ground cinnamon
05 - 1/4 tsp salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup brown sugar, packed
08 - 1/4 cup pure maple syrup
09 - 1 large egg
10 - 1 tsp vanilla extract

→ Add-ins

11 - 1/2 cup raisins
12 - 1 medium apple, peeled, cored, and finely diced (about 3/4 cup)
13 - 1/2 cup chopped walnuts (optional)

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt until well blended.
03 - In a large bowl, beat butter and brown sugar until light and fluffy. Add maple syrup, egg, and vanilla, mixing until smooth and creamy.
04 - Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
05 - Gently fold in raisins, diced apple, and walnuts if using until evenly distributed throughout the dough.
06 - Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart to allow for spreading.
07 - Bake for 11-13 minutes, or until cookies are golden brown around the edges and set in the center.
08 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.

# Expert Advice:

01 -
  • The maple syrup creates a depth of flavor that regular sugar cookies just cannot match
  • They stay soft for days, which is honestly longer than they usually last in my house
  • Perfect for that moment when you want something cozy but do not want to commit to a full baking project
02 -
  • Real maple syrup costs more but imitation syrup will give you a weird aftertaste that ruins all the other ingredients
  • Dicing the apple too large means you will get soggy spots in your cookies, so keep those pieces small
  • The cookies might look underbaked when you pull them out but they continue cooking on the hot baking sheet
03 -
  • Soak your raisins in warm water for ten minutes then drain them—they become plump and juicy instead of dry and chewy
  • Chill the dough for thirty minutes if your kitchen is warm to prevent excessive spreading
  • Rotate the baking sheets halfway through baking if your oven has hot spots like mine does

Go Back