Apple Oatmeal Cookies
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
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.
Notes
Store in airtight container up to 3 days. Cookies will continue setting as they cool.