Full of oats, nuts and raisins, these chewy oatmeal raisin cookies can be enjoyed any day of the week.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or coat with cooking spray.

  • Spread rolled oats and nuts on an ungreased baking sheet and toast until lightly browned, 5 to 7 minutes; set aside.

  • Combine raisins with water in a small saucepan. Bring to a simmer over low heat and cook until the raisins are plumped, about 10 minutes. Drain, discarding liquid, and set aside.

  • Beat sugar, apple butter, eggs, oil and vanilla in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Sift flour, baking soda, baking powder, salt, cinnamon and cloves into another bowl. Stir the flour mixture into the apple butter mixture with a spoon. Stir in the reserved oats, nuts and raisins; mix well. 5. Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until lightly browned, 8 to 10 minutes. Transfer cookies to racks and let cool.

Nutrition Facts

96 calories; protein 1.9g 4% DV; carbohydrates 17.4g 6% DV; dietary fiber 0.9g 4% DV; sugars 9.3g; fat 2.3g 4% DV; saturated fat 0.2g 1% DV; cholesterol 7.8mg 3% DV; vitamin a iu 12.3IU; vitamin c 0.1mg; folate 17.1mcg 4% DV; calcium 10.6mg 1% DV; iron 0.6mg 3% DV; magnesium 3.9mg 1% DV; potassium 37.9mg 1% DV; sodium 46.5mg 2% DV; thiamin 0.1mg 5% DV.

Reviews (7)

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7 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I made these to take hiking instead of energy bars. They are not too sweet and very satisfying. They do dry out after while in the freezer so you mght want to make half the batch if you don't need them a.. Read More
Rating: 4 stars
Extremely bland flavor and not very attractive. Read More
Rating: 5 stars
Excellent fall season special I had a jar of pumpkin butter on hand that I wanted to use up so I substituted it for the apple butter. I omitted the cloves and increased the cinnamon. I used a cookie scoop to portion the dough. Baked each sheet for 5 minutes; removed the sheet used a small spoon to make an indentation and filled it with a scant 1/2 teaspoon of the pumpkin butter. I returned the sheet to the oven for the remaining 5 minutes. Recipe yielded 55 cookies. Pros: Adaptable chewy tasty easy to make Cons: Need more cinnamon; less cloves Read More
Rating: 4 stars
These are great cookies. Not too sweet and good texture. I used a cookie scoop to form rounded cookies and it made about 30 cookies. I recommend these. Read More
Rating: 4 stars
I didnt add the cloves doubled the cinnamon and added a little molasses. They are definitely soft and chewy (a big plus!). I also think they taste better the second day for whatever reason. Read More
Rating: 4 stars
These are okay I'd use a little less cloves next time the real test will be when my husband tries them. Read More
Rating: 4 stars
These cookies are great! My husband and children love them! Great texture and flavor! Would highly recommend! Read More