READY IN 1 hr

Apple Oatmeal Cookies II

Read Reviews (137)

"Moist, tasty cookies." — Cindy Carnes

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, honey, egg and vanilla until smooth. Combine the whole wheat flour, baking soda and cinnamon; stir into the creamed mixture. Mix in oats and apple. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Apr 06, 2005

This doesn't taste like it's good for you! I added about 3/4c. raisins, and substituted the margarine with 1/2 c. unsweetened applesauce and used applesauce for the apples. Increased the cinnamon to a fat teaspoon, and added a pinch nutmeg,ginger, and cloves. This will be our new favorite cookie!

—ANNIEMAC3

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Most Helpful Critical Review

Nov 07, 2003

These cookies have great texture, but all that honey doesn't make them sweet. Add a half-cup of brown sugar to make them delicious! Also, these were FAR too small; use bigger drops than 1 tsp.!

—LAGOONIE

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157 Ratings

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Feb 27, 2006

Taste absolutely amazing, but I had to make small changes: I added .5 C of brown sugar for extra sweetness, which I think was necessary after tasting them. I also had to add more flour after my first batch came out somewhat flat and near impossible to take off of the cookie sheet. I'd increase flour to at least 1 1/4 C. Also, a tip is leave them out of an air-tight container at least for the first night. I put mine in after they were out for about an hour, and they were somewhat pancake-like in "crispness" the next day. It didn't affect the flavour, I just prefer crispier cookies. Beyond those small changes, these were FANTASTIC, like a healthy bowl of apple cinnamon oatmeal inside a cookie. The house smelled great while they were cooking, too.

—laurentheexplorer

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Oct 13, 2003

These make great snacks for kids... wholesome ingredients and NO refined sugars. I added 1 large ripe mashed banana into the wet ingredients to increase sweetness. I also used applesauce instead of chopped apples because my boys still have problems eating things with lots of texture. I also would recommend increasing the cinnamon to one full teaspoon. Making them this way, I came out with slightly less than 4 dozen, and the cookies were somewhat cakelike. They were yummy and my toddlers ate them up!

—oh boy! double joy!

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May 25, 2007

Thank you, I have been looking for a recipe like this; all-natural sweeteners, all food ingredients, something I can eat when hungry without feeling guilty or ill. I made a couple changes: I creamed 2/3 c applesauce in with the wet ingredients in place of the chopped apple to save work. I also used 1 c rolled oats and 1/2 c quick oats instead of all quick oats. I also used real butter in place of margarine. These are VERY good and are quickly becoming my lunch. I'm going to bake a ton of them and put them in the freezer for quick snacks and breakfasts. P.S. The cookies are very moist when made with 2/3 c applesauce and might fall apart easily when being removed from the cookie sheet. I used parchment paper underneath the cookies in place of greasing the sheets, so I didn't have this problem. I just slid the paper off the cookie sheets on to the counter to cool after allowing them to cool on the sheets for five minutes. They are a hold-in-the-hand cookie instead of a hold-by-the-edge cookie.

—newwifeandmom

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Jul 10, 2007

Thank you for this recipe! I prefer to only use natural sugar and whole wheat flour, so I was excited to try these cookies. I don't use margarine (I'd recommend using butter instead as there is nothing natural about margarine) and we have dairy and egg allergies in the family, so I replaced the margarine with the same amount of unsweetened applesauce and used 1/2 a mashed banana for the egg. I also didn't feel like cutting up an apple, so I used 1/2 cup raisins. I love the way they came out: moist, chewy, just the right of sweetness, and all wholesome ingredients! My two year old and I gobbled them up! In fact, my biggest problem was not eating all the cookies in one sitting. They're so small; it's easy to have just one more! I'm looking forward to experimenting with this recipe and will definitely try with the apples. Yum!

—BabySmiles

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Sep 28, 2003

I replaced the oil with applesauce and they still turned out great! Very moist for a low fat cookie.

—CWEBB38

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Aug 26, 2008

These were all right cookies. The texture reminded me more of a spongy cake than of a cookie. Also, I would suggest shredding or mincing the apples as "chopping" did not make them small enough for them to be evenly distributed in the dough.

—Shelley

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Nutrition

Calories
47 kcal
2%

Carbohydrates
6.5 g
2%

Cholesterol
4 mg
1%

Fat
2.2 g
3%

Fiber
0.6 g
2%

Protein
0.8 g
2%

Sodium
37 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apple Oatmeal Cookies II

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 47
Calories from Fat: 20

% Daily Value *
Total Fat 2.2g 3 %
Saturated Fat 0.4g 2 %
Cholesterol 4mg 1 %
Sodium 37mg 1 %
Potassium 24mg < 1 %
Total Carbohydrates 6.5g 2 %
Dietary Fiber 0.6g 2 %
Protein 0.8g 2 %
Sugars 3.3g
Vitamin A 2 %
Vitamin C < 1 %
Calcium < 1 %
Iron 2 %
Thiamin 3 %
Niacin 3 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.