Reviewed: Dec. 16, 2008

This is the third and BEST year I have made these cookies. They just keep getting better and better. This year I used organic cinnamon and brown sugar and what a difference!! I recommend all organic ingredients. (I didn't use organic flour but everything else).

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lucero

Cooking Level: Expert

Home Town: Jamaica, New York, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 14, 2008

I was looking for a good apple/cookie recipe when I stumbled upon this one. I actually left out the apples for the first two batches, left out the glaze completely, and added a tablespoon of ground ginger. The cookie alone reminds me of a soft gingerbread or molasses cookie. They're fairly small as a sing tablespoon because mine didn't flatten (i did flatten the apple batch, still a bit small) BUT they were great and actually make me feel a bit festive. I might make them w/out apples and glaze for a holiday party! [:

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Mica

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Reviewed: Dec. 4, 2008

THIS RECIPE IS EXCELLENT. I MADE BARS INSTEAD OF COOKIES AND THEY WENT QUICKLY. MY CHILDREN AND I ARE ALLERGIC TO MIXED NUTS AND PEANUTS SO I JUST INCREASED THE RAISINS AND APPLES A BIT. THEY WERE EASY TO MAKE TOO, WHICH IS ALWAYS A BONUS. THANKS FOR THE RECIPE!

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amalia1961

Cooking Level: Expert

Home Town: Winchester, Massachusetts, USA

Living In: Andover, Massachusetts, USA

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Reviewed: Nov. 21, 2008

Yummy!! I made these cookies exactly as the recipe stated (minus the nuts and raisins) and thought they were delicious! I love the combination of cinnamon/nutmeg/cloves in any recipe - so I personally thought these cookies were to die for! I would recommend dicing your apples quite small so that you get an apple in each bite! My cookies turned out soft and puffy on the inside, but just a bit crunchy on the outside! Will make these over and over again during the fall!

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Karis T.

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Nov. 17, 2008

What a delicious cookie! They are well-spiced, nice and soft and have a wonderful buttery taste! I added replaced 1/2 cup of all-purpose flour with whole wheat, and no one noticed. I didn't put in the nuts, but I will add them next time. I also substituted dried cranberries for the raisins. YUM! I may use applesauce instead of some of the butter and cut back on the sugar slightly next time I make them, so that they will be even more healthy. Thanks for a great recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Nov. 9, 2008

YUM!! I just made these cookies this morning. My husband and boys won't stay out of them. They are absolutely delicious!! They will surely be my "go to" recipe this holiday season. Wonderful holiday cookies. Thanks for sharing!

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cookin' mama

Cooking Level: Expert

Home Town: Augusta, Maine, USA

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Reviewed: Nov. 5, 2008

Only makes 2 1/2 dozen not 60 cookies!

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dori

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Reviewed: Nov. 1, 2008

I started out liking these because they tasted fine but then I got tired of them really fast. Also, they are soft and my family likes crunchy cookies best.

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Cheryl

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Mead, Washington, USA

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Reviewed: Oct. 28, 2008

Quite good, nicely spiced. I do recommend soaking the raisins at least while you stir the rest up, but perfect as written other than that little tip ;-)

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Chromis

Cooking Level: Expert

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Reviewed: Oct. 23, 2008

DELISH! Didn't bother with the glaze either. What a fab recipe :D

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Alison

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Reviewed: Oct. 11, 2008

These are wonderful! I mostly followed the directions (exceptions: I used only 1/2 tsp of the cloves, and used 1 1/2 cups finely diced apple since that was 1 apple, and omitted the glaze) and I'm glad I did. They came together very quickly, are very tasty and infinitely "tweakable" which is something I love to do. :) I didn't tweak today since I'm bringing them to a block party, but I sure will in the future! My single batch made 41 cookies.

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wendyMN

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

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Reviewed: Oct. 7, 2008

This was sooooo easy and one of the best apple cookies I have ever had. They were soft/chewy and crunchy! My kids were able to help! Thanks so much for sharing!

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jsthompson

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Reviewed: Oct. 5, 2008

YUM. We went apple picking yesterday and I've been in a baking frenzy... so glad to have found this recipe! I made a bunch of modifications so that the cookies would be super-appley. They came out ridiculously good. Here's what I did: 1) Put in about FOUR cups of chopped up apple. I know, craziness. 2) added about 2 cups of rolled oats (to soak up the extra juice from the apples) 3) omitted raisins. I am anti-raisin. 4) doubled the baking soda 5) doubled all the spices and added a touch of ginger 6) used greased cookie sheets instead of parchment These changes made for some AWESOME cookies. Then I got more adventurous and for the last tray's worth, I added a handful of coconut. WOW!!! That provided a really neat flavor to meld with the apples and walnuts and all the spices. My husband has ordered me to get them out of the house immediately, or he will eat them all.

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CrazyItalianGrandmother

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Reviewed: Sep. 28, 2008

These are awesome! The dough seemed a bit dry so I almost added a splash of apple cider, but I'm glad I resisted - the chunks of apple give off some juice while baking and the end result is a perfectly moist, flavorful cookie. Didn't even need the drizzle of icing, but I did it anyway. Great balance of spices and fruit. These will be a regular in our house. Thank you for sharing!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Sep. 28, 2008

Super delicious and easy! I had preschoolers 'helping' me cook and they still came out wonderful. Skipped the glaze on top- no need.

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mysharona

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Reviewed: Sep. 7, 2008

Turned out really great. I only made half the recipe and got 20 cookies. My dough was actually a bit wet. I used granny smith apples (diced like tomatoes), Blue Bonnet homestyle spread, less sugar, egg whites, and soaked the raisins in hot water for 15 min. I think the spread was what made the dough wet (plus I used one egg instead of 1/2 because I was only using the whites). I also used my hand to mix the dry ingredients with the wet ones and when I put the nuts, raisins, and apples in. I wasn't exactly sure what size to make them though because 30 cookies seemed to be an awful lot for the dough I had. Next time, I will make the whole recipe but with less raisins. But all in all, they turned out fantastic! Definitely recommend!!!

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zeenbean

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Reviewed: Aug. 2, 2008

I thought they were great, and the kids loved making them. However, my kids did not like the finished product. I think it was the ground cloves.

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NCAPERTON

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Reviewed: Jul. 23, 2008

I love making these cookies! I don't like walnuts, so I don't use them. Also, I never make the glaze because I don't like putting glaze on any of my desserts. But these cookies still deserve 5 stars!

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Lexyfur

Cooking Level: Intermediate

Home Town: Niles, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 4, 2008

moist and yummy!! No need for icing....they won't be around long enough! I didn't change a thing except I soak my raisins in hot water to plump them up...thanks for super recipe!

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Trumpet Mom

Cooking Level: Expert

Living In: Blackstone, Massachusetts, USA

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Reviewed: May 26, 2008

HELPFUL TIPS NOT MENTIONED: This is wonderful for toddler playgroups because it's healthy & about the only yummy dish that doesn't contain something someone is allergic to (obviously there's no need to add nuts)! The kids all prefer craisins, and don't complain when I use wheat flour! If you do add nuts, pecans tend to have more flavor in cookies, so we choose that over walnuts. We soak our raisins/craisins in warm water while I'm getting the other ingredients ready which allows them to become nice and fluffy to bring out their flavor instead of biting down on dry fruit you can barely taste. I've also done this several times w/o cloves. We love sweets in this house, but can't imagine turning this healthy cookie into something that's not by adding the unnecessary glaze. This turns out to be really soft and we prefer to store this in the fridge or eat right away. We found no need to use parchment paper especially if you have any decent baking sheet. One of the few recipes on this site that is delicious w/o a bunch of revisions.

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