Because this has fresh fruit, I let them open and do not cover them in a closed container. Fresh fruit needs air to keep the cookies from getting soggy. They are worth it because fresh fruit has such great taste you can't beat. This recipe makes two dozen cookies. You can use quick oats also in place of the old fashion oats.
Core and dice the apple, so you have small pieces. Weigh or measure the light brown and white sugar into a bowl and set aside. In another bowl, weigh or measure the flour, oats, baking powder, cinnamon, ginger, salt, and run a whisk through to blend.
With a stand or handheld mixer, add the butter to the sugar and beat on medium speed for 2 to 3 minutes. Add the egg and blend. Next, add the vanilla bean paste and the apple juice. I scrape the sides and across the bottom and mix for another 30 seconds. Turn the mixer to low and add the dry ingredients. Stopping and scraping down the sides and across the bottom. After the dry ingredients are incorporated, stop the mixer and add the apple, raisins, and walnuts. Just mix for a minute or till you think they have integrated throughout the cookie dough. Cover and refrigerate for 30 minutes.
Line 2 cookie sheet pans with parchment paper. Take the cookie dough out of the refrigerator and using a medium cookie scoop, drop a mound into the palm of your hand, make a ball by rubbing your hands together in a circular motion. Put 12 balls onto the sheet and flatten them, so they are more of a thick disk shape—Bake at 350° for 13-15 minutes. You want the tops not to be shiny. They will be soft when you take them out of the oven. Leave them on the pan for at least 5 minutes.