Apple Oatmeal Cookies Recipe
These are essentially a portable apple crisp. The texture is intentionally inconsistent; some bites are soft and chewy with a pocket of caramelized apple, others have the crunch of a toasted walnut. The higher salt content is necessary to balance the sweetness.
Ingredients
- 1 cup AP flour
- 1 1/2 tsp Diamond Crystal kosher salt
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 large Granny Smith apple, diced small (~1 1/2 cups)
- 1 cup walnuts, toasted and chopped
Combine Dry Ingredients
In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, and ginger. Combining these first ensures they are evenly distributed in the final dough.
Cream Butter and Sugars
In a separate large bowl using a hand mixer, cream the softened butter with both the dark brown and granulated sugars until the mixture is light and fluffy, which takes about 3 minutes.
Beat in the egg and vanilla extract until just combined.
Fold Everything Together
Add the flour mixture to the butter and sugar base, mixing on low speed until just a few streaks of flour remain.
Switch to a spatula and fold in the rolled oats, diced apple, and toasted walnuts. The dough will be thick. Stir until everything is moistened and evenly distributed, but don’t overwork it.
Chill the Dough
Cover the bowl and refrigerate the dough for at least 30 minutes. This step is important; it helps the cookies hold their shape and prevents them from spreading too much during baking.
While the dough chills, preheat your oven to 375F and line a baking sheet with parchment paper.
Shape and Bake
Scoop the dough into balls, about 2 tablespoons each. Place them on the prepared baking sheet, leaving about 2 inches between each one.
Bake for ~13-16 minutes. The cookies are done when the edges are golden brown and set, but the centers still look slightly soft. They will continue to cook on the hot pan after you take them out.
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Apple Oatmeal Cookies
Ingredients
Ingredients
- 1 cup AP flour
- 1 1/2 tsp Diamond Crystal kosher salt
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter 1 stick, softened
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 large Granny Smith apple ~1 1/2 cups, diced small
- 1 cup walnuts toasted and chopped
Apple Oatmeal Cookies
- 1 cup AP flour
- 1 1/2 tsp Diamond Crystal kosher salt
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter 1 stick, softened
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 large Granny Smith apple ~1 1/2 cups, diced small
- 1 cup walnuts toasted and chopped
Method
- Whisk flour, salt, baking soda, and spices in medium bowl.
- Cream butter with sugars until fluffy, 3 minutes.
- Beat in egg and vanilla until just combined.
- Mix in flour mixture on low until barely combined.
- Fold in oats, diced apple, and toasted walnuts.
- Chill dough 30 minutes.
- Heat oven to 375F. Line baking sheet with parchment.
- Scoop 2 tablespoon dough balls, space 2 inches apart.
- Bake 13-16 minutes until edges golden, centers soft.
- Cool 5 minutes on sheet, then transfer to rack.
