Print

Apple Cinnamon Oatmeal Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

These Apple Cinnamon Oatmeal Cookies are a delightful blend of tender oats, warm cinnamon, and fresh diced Granny Smith apples, creating a soft, chewy texture with a hint of spice. Perfectly balanced with brown and granulated sugars and enriched with vanilla and nutmeg, these cookies offer a comforting homemade treat that’s perfect for any occasion.

Ingredients

Dry Ingredients

  • 2 cups (260g) all-purpose flour
  • 2 cups (175g) uncooked quick cook oats
  • 3/4 tsp baking soda
  • 1 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup (168g) unsalted butter, room temperature
  • 3/4 cup (168g) packed light brown sugar
  • 1/2 cup (104g) sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups (213g) peeled, cored and diced Granny Smith apples

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, quick cook oats, baking soda, ground cinnamon, ground nutmeg, and salt. Mix these dry ingredients thoroughly and set aside for later use.
  3. Cream Butter and Sugars: Using a large mixer bowl, beat the unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture lightens in color and becomes fluffy. This aeration step is key for good texture.
  4. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure full integration and a smooth batter.
  5. Add Vanilla Extract: Stir in the vanilla extract, mixing until fully combined to enhance the flavor profile of the dough.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the dough comes together. Avoid over mixing to prevent tough cookies.
  7. Fold in Apples: Gently stir in the diced Granny Smith apples into the dough. The dough will be thick and slightly sticky due to the moisture from the apples.
  8. Form Cookie Dough Balls: Scoop out approximately 2 tablespoons (about 30g) of dough per cookie and either drop them onto the baking sheet or roll them into balls for a uniform shape. If the dough is too sticky, refrigerate for 20-30 minutes but no longer than 2 hours to avoid excess moisture absorption.
  9. Bake Cookies: Bake the cookies in the preheated oven for 9-12 minutes, or until the edges turn lightly golden and the centers are just set. Be careful not to over bake; the cookies will appear slightly puffy when removed but will settle as they cool.
  10. Cool Cookies: Let the cookies cool on the baking sheets for 4-5 minutes before transferring them to a wire rack for complete cooling. This prevents them from breaking apart and allows them to firm up.
  11. Store: Keep the cooled cookies in an airtight container. For optimal freshness and texture, consume them within 2-3 days as they tend to soften over time from the moisture in the apples.

Notes

  • Refrigerating the dough briefly helps manage stickiness but avoid exceeding two hours to prevent excess moisture from the apples affecting dough consistency.
  • Do not over mix the dough after combining wet and dry ingredients to keep cookies tender.
  • If you prefer crispier cookies, bake for the upper range of the baking time (closer to 12 minutes), but watch carefully to avoid burning.
  • Using Granny Smith apples gives a nice tart contrast to the sweet dough; other apple varieties can be used but may affect the flavor balance.
  • Store cookies in an airtight container at room temperature to maintain freshness for a few days.

Find it online: https://bitezly.com/apple-cinnamon-oatmeal-cookies-recipe/