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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 Sep. 20, 2010 by Sylvia68
Just wanted to add that the cookies lost their crispness over night but still taste great. Definitely would make again.
Reviewed on Sep. 19, 2010 by Sylvia68
I was a little hesitant to make these after reading the mixed reviews. The mixture was very dry so I also added 1/3 cup melted butter, one egg and only 1/3 cup of the applesauce. The cookies were crisp on the outside and soft and chewy in the inside. I baked them for 20 minutes. Yummy!
Reviewed on Sep. 17, 2010 by Dmurf59
When I first took them out of the oven and cooled them, they were slightly crisp and my family loved them. However, after cooling on cookie racks, I put them into glass cookie jars and they became sticky and soft. I took them out of the jars thinking that the open air would harden them up some, but that didn't work. The taste is great, but due to the texture I don't think I'll be making this recipe again.
Reviewed on Sep. 14, 2010 by slo_cook
I will eat about anything made with apples but these cookies were dry, flavorful but dry.The ingredient concept was good so I made them again and omitted the apple sauce and substituted 1/3 cup of melted salted butter and one egg. Bull's eye, they were delicious.There are different types of moistness, one is watery moist the other is rich moist.Certainly the fat and calorie content changed but who cares, they're cookies.Altered, the recipe is definitely a keeper.
I will eat about anything made with apples but these cookies were dry, flavorful but dry.
The ingredient concept was good so I made them again and omitted the apple sauce and substituted 1/3 cup of melted salted butter and one egg. Bull's eye, they were delicious.
There are different types of moistness, one is watery moist the other is rich moist.
Certainly the fat and calorie content changed but who cares, they're cookies.
Altered, the recipe is definitely a keeper.
Reviewed on Jul. 05, 2010 by sewmom8
These cookies turned out great. I made them at the assisted living home I work at and everyone loved them! Two things I altered though...I added a splash of vanilla and stirred in extra applesauce because the dough was a touch crumbly. Delicious!
Reviewed on Nov. 10, 2009 by antastystuff
These cookies were super easy to make and result in a great finished product. I added an egg since I was nervous about the lack thereof in the recipe. Also, didn't have an apple on hand so I omitted that putting in butterscotch baking chips instead. I baked them for 14 minutes and that seemed perfect in my oven. Perfect for baking when there are little cooks in the kitchen who want to pitch-in!
Reviewed on Oct. 07, 2009 by swmomyth
The recipe is missing something. I have it in a bowl right now and there's no liquid. Where's the egg or the water? Are you supposed to make the cake mix as directed? It doesn't say that. What do I do now?
Reviewed on Sep. 09, 2009 by SJS9
I just took these out of the oven.They are soft and chewy but a little doughy and i left them in for 20 min. I don't think that i will make them again.SJS99
Reviewed on Aug. 20, 2009 by txbooper
These sound really yummy and healthy. While reading the recipe I was wondering if you could substitute a spice cake mix for the yellow mix. I think I will try to make some this weekend.
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