Apple Oatmeal Raisin Cookies with Walnuts are a delicious way to welcome the fall baking season. Fresh Granny Smith apples, golden raisins, old-fashioned oats, and chopped walnuts make these cookies soft, chewy, and full of texture.
Golden raisins are a little sweeter and fruitier than traditional dark raisins. They pair beautifully with the tart apple, while cinnamon and ginger add warmth without overpowering the apple flavor.
If you enjoy soft and chewy oatmeal raisin cookies, try my Spiced Oatmeal Raisin Cookies. For another way to enjoy apples with cinnamon and walnuts, you may also like my Applesauce and Walnut Cookies.
A Quick Look: Apple Oatmeal Raisin Cookies with Walnuts
Recipe Name: Apple Oatmeal Raisin Cookies with Walnuts
Ready In: About 1 hour, including 30 minutes of chill time
Yield: 24 cookies
Texture: Soft and chewy with crunchy walnuts
Flavor Profile: Apple, golden raisin, warm spices, and walnut
Difficulty: Easy
Why You'll Love These Cookies
- 🍎 Fresh apple flavor: Tart Granny Smith apples add flavor and little bites of apple throughout every cookie.
- 🥣 Soft and chewy: Old-fashioned oats and golden raisins give these cookies their satisfying chewy texture.
- 🌰 A little crunch: Chopped walnuts add a welcome contrast to the soft apples and chewy raisins.
- 🍂 Warm fall spices: Cinnamon and ginger complement the apple without overpowering it.
Ingredients
- Old-fashioned oats: You can substitute quick oats, but keep an eye on the baking time because they may bake a little faster.
- Vanilla bean paste: You can use vanilla extract in place of the vanilla bean paste. One teaspoon of paste equals one teaspoon of extract, although the extract will not add the little specks of vanilla bean seeds.
- Golden raisins: Use these directly from the package. If substituting regular dark raisins, soak them in hot water for 15 minutes, drain, and pat away the excess water with a paper towel.
- Chopped walnuts: You can substitute chopped pecans or almonds. I chose walnuts because I love the way they taste with apples.
See the recipe card for full information on ingredients and quantities.
How to Make Apple Oatmeal Raisin Cookies with Walnuts
Prep
Step 1: Weigh or measure the white sugar and light brown sugar into a small bowl and set aside. In another bowl, weigh or measure the flour, oats, baking powder, cinnamon, ginger, and kosher salt. Run a whisk through the dry ingredients to blend.
Step 2: Core and dice half a Granny Smith apple into small pieces. If preparing the apple ahead of time, toss the pieces with a small amount of lemon juice to help prevent browning.
Before adding the apples to the dough, lay them on a paper towel to absorb any excess lemon juice and moisture.
Mix the Dough
Step 3: Cube the room temperature butter and add it to the mixer bowl.
Step 4: Mix the butter on medium speed for 1 to 2 minutes, until creamy with soft peaks.
Step 5: Add both sugars to the creamed butter. Mix on medium speed for 3 minutes so the sugars incorporate into the butter.
Step 6: Add the egg, vanilla bean paste, and apple juice. Mix until blended, then scrape down the sides and across the bottom of the bowl.
Step 7: With the mixer on low speed, add the flour mixture in thirds and mix until just incorporated.
Step 8: Add the golden raisins, chopped walnuts, and diced apple pieces. Mix for a few seconds. If needed, use a sturdy one-piece spatula to distribute the add-ins evenly throughout the dough.
Chill
Step 9: Loosely cover the mixer bowl and refrigerate the dough for 30 minutes. Chilling gives the oats time to absorb moisture and firms the dough, making it easier to scoop and helping the cookies hold their shape.
Scoop and Bake
Step 10: Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper.
Step 11: Using a medium-sized cookie scoop, place 12 cookie balls onto a prepared pan. Flatten each one slightly by placing a small piece of parchment paper between the cookie ball and the bottom of a flat-bottomed glass.
Step 12: The flattened cookie dough should resemble thick disks with about 2 inches between them. If flattened too thin, the cookies may become crisp and crumbly.
Step 13: Bake for 12 to 14 minutes. The tops should look set and no longer shiny, but the cookies will still be soft. Leave them on the pan for 3 minutes before transferring them to a wire cooling rack.
🫙🍪 Storage
Once completely cooled, store the cookies in an airtight container at room temperature for 5 to 7 days. If they begin to dry out, place a small piece of bread in the container to help keep them soft. Keep the bread from touching the cookies.
Apple Oatmeal Raisin Cookies with Walnuts FAQs
Granny Smith apples work especially well because they are firm, tart, and hold their shape during baking. Their tart flavor also balances the sweetness of the golden raisins and sugars.
Yes, you can substitute quick oats, but they absorb moisture differently and may bake a little faster. Begin checking the cookies early and expect a slightly different texture.
No, use the golden raisins directly from the package. If substituting regular dark raisins, soak them in hot water for 15 minutes, drain them well, and pat away the excess water before adding them to the dough.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
Other Fall Cookies
If you tried this Apple Oatmeal Raisin Cookies with Walnuts recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Apple Oatmeal Raisin Cookies with Walnuts
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- ½ cup (110 g) Light brown sugar
- ½ cup (100 g) Sugar white
- 1 Egg room temperature
- ½ teaspoon Vanilla bean paste
- 1 teaspoon Apple juice
- 1 cup (125 g) All-purpose flour
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground ginger
- ½ teaspoon Baking powder
- 1 ½ cups (121.5 g) Old-fashioned oats
- ¼ teaspoon Kosher Salt
- ½ cup (62.5 g) Granny Smith apple about ½ apple
- ½ cup (72.5 g) Golden raisins
- ½ cup (58.5 g) Walnuts chopped
Instructions
- Core and dice half a Granny Smith apple into small pieces. Weigh or measure the light brown sugar and white sugar into a bowl and set aside. In another bowl, weigh or measure the flour, oats, baking powder, cinnamon, ginger, and kosher salt. Run a whisk through the dry ingredients to blend.
- Cube the room-temperature butter and add it to the mixer bowl. Mix on medium speed for 1 to 2 minutes, until creamy with soft peaks.
- Add both sugars and mix on medium speed for 3 minutes so the sugars incorporate into the butter.
- Add the egg, vanilla bean paste, and apple juice. Mix until blended, then scrape down the sides and across the bottom of the bowl.
- Turn the mixer to low and add the flour mixture in thirds. Mix until just incorporated.
- Add the golden raisins, chopped walnuts, and diced apple pieces. Mix for a few seconds. If needed, use a sturdy one-piece spatula to distribute them evenly throughout the dough.
- Loosely cover the mixer bowl and refrigerate the dough for 30 minutes. Chilling gives the oats time to absorb moisture and firms the dough, making it easier to scoop and helping the cookies hold their shape.
- Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper.
- Using a medium-sized cookie scoop, place 12 mounds of dough onto a prepared pan. Place a small piece of parchment paper over each mound and use the bottom of a flat-bottomed glass to gently flatten it into a thick disk.
- Bake for 12 to 14 minutes. The tops should look set and no longer shiny, but the cookies will still be soft. Leave them on the pan for 3 minutes before transferring them to a wire cooling rack.
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Recipe Notes
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Luftherz says
This a good recipe! I only had brown sugar so I subbed for the white and I did add extra cinnamon and ginger. Otherwise followed everything to a "T". Perfect cookies for munchies.
Barbara says
I am so glad you like the cookie recipe. Your substitutions were great!!!! Apples go so well with brown sugar and so glad you are a spice person. I love when my people make the recipes their own!
Susan says
These cookies look great. Good job on the post.
Barbara says
Thanks Susan, I hope you enjoy making them!