The recipe
Oatmeal Cookies with a Hidden Apple-Raisin Filling
Apple-Filled Oatmeal Cookies hide a cooked apple, raisin and pecan filling inside a soft oatmeal cookie dough scented with cinnamon and cloves.
The source uses a clever drop-cookie method: make a small depression in each mound of dough, spoon in the apple filling, then cover it with a little reserved dough before baking.
Why it matters
Why This One Is Worth Bringing Back
Apple-Filled Oatmeal Cookies are more interesting than a standard oatmeal cookie because the fruit is cooked separately into a thick filling before it ever meets the dough.
Each cookie gets a small pocket of apple, raisins and pecans, then a cap of reserved oatmeal dough. It is a wonderfully old-fashioned construction that makes the finished cookie feel more like a miniature filled pastry.
Explore more recipes and source context in the Our Favorites archive.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Cook the filling first
The apple, raisins, pecans, sugar and water cook together for about 10 minutes, until thick and the apple is tender.
Reserve some dough
The source holds back about 3/4 cup dough to cover the filling on each cookie.
Keep the bake short
The cookies bake at 375°F for 10 to 15 minutes. The source yield is about 3 dozen.
Recipe card
The Preserved Recipe
Apple-Filled Oatmeal Cookies
Ingredients
Filling
- 1 c. finely diced unpeeled apples
- ¼ c. raisins
- ¼ c. chopped pecans
- ½ c. granulated sugar
- 2 Tbsp. water
Cookie Dough
- 1 c. butter or margarine
- 1 c. brown sugar
- 2 eggs
- 2 c. all-purpose flour sifted
- 2 Tbsp. baking powder
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground cloves
- ½ c. milk
- 2 c. quick-cooking rolled oats
Instructions
- Combine the apples, raisins, pecans, granulated sugar and water. Cook about 10 minutes, until thick and the apple is tender. Set aside.
- Cream the butter or margarine with the brown sugar. Beat in the eggs.
- Sift together the flour, baking powder, salt, cinnamon and cloves. Add the dry ingredients alternately with the milk, then stir in the oats.
- Reserve about 3/4 cup of dough. Drop the remaining dough by teaspoon onto a baking sheet. Make a depression in each mound, spoon in some apple filling, and cover with a little of the reserved dough.
- Bake at 375°F for 10 to 15 minutes.
Notes
From the archive
More From This Cookbook
Explore more recipes preserved from Our Favorites.
