Description
These Apple Oatmeal Cookies are a delightful blend of soft, spiced batter with tender chunks of fresh apple and wholesome rolled oats. Perfectly balanced with cinnamon and nutmeg, these cookies offer a comforting fall flavor in every bite, making them an irresistible treat for cookie lovers and a cozy addition to your baking repertoire.
Ingredients
Scale
Dry Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups (175 grams) old-fashioned rolled oats
Wet Ingredients
- 1/2 cup (115 grams) unsalted butter (softened)
- 1/2 cup (100 grams) light brown sugar (packed)
- 1/4 cup (50 grams) granulated sugar
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup (120 grams) chopped apple
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt until they are well combined. Stir in the old-fashioned rolled oats and then set this dry mixture aside.
- Cream Butter and Sugars: Using a handheld mixer or a stand mixer with a paddle attachment, beat the softened butter, light brown sugar, and granulated sugar together for 1 to 2 minutes until the mixture is fluffy and fully combined, creating a creamy base for your cookies.
- Add Egg and Vanilla: Mix in the large egg and the pure vanilla extract to the creamed butter and sugars. Ensure to stop and scrape down the sides of the bowl periodically to incorporate all ingredients evenly.
- Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients and mix just until combined, taking care not to overmix to keep the cookies tender and soft.
- Fold in Apples: Gently fold the chopped apples into the cookie dough until they are evenly distributed throughout the mixture, adding a fresh and juicy texture to the cookies.
- Scoop Dough onto Sheets: Using a 1.5 tablespoon cookie scoop, drop balls of cookie dough onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes or until the tops are set and lightly golden around the edges.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 to 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- These thick and soft apple oatmeal cookies are sure to be your new fall favorite.
- Perfectly spiced with cinnamon and nutmeg, these cookies offer a delicious seasonal flavor.
- Using a cookie scoop helps ensure evenly sized cookies for consistent baking.
- Make sure the butter is softened but not melted for the best texture.
- For a twist, try adding chopped nuts like walnuts or pecans for extra crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 9g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
