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I brought these yummy cookies to work and they were gone in seconds. They’re a great snack— and addictive, too!
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 57 calories, 1 g fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 starch.
Originally published as Apple Oatmeal Cookies in Country Extra September 2009, p51
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Reviewed on Jan. 20, 2013 by chancellorville
I've made these 2x. The second time, I made the batter without cut up apples then scooped 1 doz cookies, then added cut up apples, another dozen, then raisins, and finally finely crushed walnuts. It was just a little something for everyone's taste that everyone seemed to appreciate.
Reviewed on Aug. 22, 2012 by Jamye5
Delicious and super easy to make!
Reviewed on Aug. 06, 2012 by eli05
very yummy!
Reviewed on Apr. 28, 2012 by howdy-hoe-there
These cookies are excellent. I didn't have a yellow cake mix on hand, so I used a spice cake mix by Duncan Heinz. WOW!!! Apple, cinnamon, oats and raisins you couldn't ask for anything better! This recipe is a keeper.
Reviewed on Nov. 02, 2011 by bettyelm
I made these this morning so easy and quick, also taste good. I did cut back on cinnamon which I'am glad I did. would make agin .
Reviewed on Sep. 30, 2011 by lloyddavid1952
This is a very moist oatmeal cookie. It is sweet and chewy as well. Easy to make and even easier to disappear once made.
Reviewed on Apr. 10, 2011 by huntinglady
These cookies were excellent. The whole family loved them and it was nice to know they are healthy and low fat. I used a French Vanilla cake mix and next time I will add more raisins. Many recipes that call for butter I replace with same amount of applesauce and they turn out great.
Reviewed on Jan. 31, 2011 by kanazawa
Left out the raisins. Added walnuts and chocolate chips. Very moist.
Reviewed on Oct. 10, 2010 by survivor13
I made these the way it was originally written (without the egg) and they came out excellent. I did add an extra 1/2-1 tsp. cinnamon the second time I made them and I liked that better. I also added about 3/4 cup raisins. I just kept mixing the batter until it was all moist and looked like your typical cookie batter and it all held together pefectly. The cookies came out moist and have received rave reviews and have been requested since. I will be making often (without the egg).
Reviewed on Oct. 01, 2010 by Marie P.
Due to the comments of batter being dry, the cookie recipe was tested again with 1 egg and had better results. We appologize for this error and it will be updated here soon.Taste of Home Test Kitchen
Due to the comments of batter being dry, the cookie recipe was tested again with 1 egg and had better results. We appologize for this error and it will be updated here soon.
Taste of Home Test Kitchen
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