Description
Delightfully chewy and buttery, these Toffee Apple Oatmeal Cookies combine the sweet crunch of toffee baking bits with tender dried apple cubes and hearty old fashioned oats for a perfect balance of flavors and textures. Ideal for a cozy snack or afternoon treat, these cookies bake to a golden perfection with options for shape and thickness to suit your preference.
Ingredients
Scale
Butter and Sugars
- ⅔ cup / 150 g unsalted butter, at room temperature
- ⅔ cup / 134 g granulated sugar
- ⅔ cup / 140 g packed light brown sugar
Dry Ingredients
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ⅔ cup / 208 g all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 ⅓ cup / 145 g old fashioned oats
Wet Ingredients
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups / 200 g dried apple cubes
- ¾ cup / 100 g toffee baking bits
Instructions
- Preheat Oven: Set your oven to 325°F (or 350°F if you’d prefer less spread on the cookies). Line two heavyweight baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl or the bowl of a stand mixer, beat the room temperature butter until fluffy. Add the granulated sugar, light brown sugar, baking soda, and salt. Continue beating at medium-high speed for about 2-3 minutes until the mixture is light and airy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition until the eggs are fully emulsified. Scrape down the bowl edges as needed to ensure even blending. Add vanilla extract and mix briefly.
- Combine Dry Ingredients: Reduce mixer speed to low and gradually add the all-purpose flour and ground cinnamon, mixing until just incorporated. Then fold in the old fashioned oats until combined.
- Mix in Apples and Toffee Bits: Gently fold in the dried apple cubes and toffee baking bits until evenly distributed throughout the dough.
- Scoop Dough: Using a medium-sized cookie scoop (approximately #40) or about 2 tablespoons, place dough balls onto the prepared sheets. Leave 2-3 inches between each to provide room for spreading.
- Shape Cookies (Optional): For flatter cookies, take room temperature dough and gently press the balls into puck shapes despite the stickiness. For thicker cookies, chill dough for 20-30 minutes and leave the balls intact before baking. Baking a test cookie is recommended to find your preferred shape.
- Bake Cookies: Bake at 325°F for 13-15 minutes or at 350°F for 9-11 minutes, until edges turn golden brown and centers lose their raw sheen.
- Shape Edges: Immediately after removing cookies from the oven, use a large round cookie cutter or the concave side of two spoons to gently swirl and tuck the edges, forming perfect circles.
- Cool: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack. Let the cookie sheets cool completely before scooping and baking more dough. Reuse parchment paper and clean off any grease between batches.
- Store: Store cooled cookies in an airtight container to keep fresh for up to 5 days.
Notes
- Pressing the dough balls into pucks creates a flatter cookie, while chilling yields thicker cookies.
- Using light to medium colored baking sheets helps prevent over-browning on the bottom.
- Swirling the cookie edges right out of the oven ensures a neat, uniform shape.
- Test baking a cookie or two first allows you to adjust baking time and cookie thickness to your preference.
- Store cookies in an airtight container at room temperature for best freshness up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
