Apple-Raisin Cookies

Hi everyone! Happy Friday! I’m jumping on here for just a moment to tell you about a quick cookie recipe I made in under 30 minutes. Like, literally just now. It’s supposed to be windy, chilly, and perfectly fall-like here in Chicago this weekend and these cookies are the perfect way to kick it off. Plus, they helped me make the tiniest dent in the heap of apples I’m still working through from last weekend’s apple picking trip.

So go ahead, pour a mug of cider or tea (or wine) and take a bite out of these chewy cookies with bits of apples, raisins, and the autumnal flavors of cinnamon, nutmeg, and cloves. Enjoy!

Apple-Raisin Cookies
Makes about 26 cookies

1 cup all-purpose flour
1 cup whole-wheat flour (spooned and leveled)
1 tsp baking soda
½ tsp ground nutmeg
½ tsp cinnamon
½  teaspoon coarse salt
Ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed brown sugar
2 large eggs
3 tablespoons milk (I used non-fat)
1 ½ apples, peeled, cored, and diced small
½ cup raisins

Preheat oven to 350 degrees. In a medium bowl, whisk together flours, baking soda, nutmeg, cinnamon, salt, and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half the flour mixture, then milk and remaining flour mixture. Beat just until combined. With a rubber spatula, fold apples and raisins into dough. Drop dough on parchment-lined baking sheets. Bake until cookies are firm around edges, about 14 minutes. Let cool on wire racks.

Adapted from Martha Stewart 

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