Description
Deliciously soft and thick apple oatmeal cookies featuring warm spices like cinnamon and nutmeg, combined with the wholesome goodness of rolled oats and fresh chopped apples. These cookies are perfect for fall and easy to make with simple pantry ingredients.
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 oven and prepare baking sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt until well combined. Stir in the old-fashioned rolled oats and set aside for later incorporation.
- Cream butter and sugars: Using a handheld mixer or stand mixer with a paddle attachment, beat the softened butter, light brown sugar, and granulated sugar together for 1 to 2 minutes until fully combined, creamy, and smooth.
- Add egg and vanilla: Mix in the large egg and pure vanilla extract thoroughly, stopping occasionally to scrape down the sides of the bowl to ensure even mixing.
- Combine wet and dry ingredients: Add the prepared dry ingredients to the wet mixture and mix until just combined to avoid overworking the dough.
- Fold in the apple: Gently fold the chopped apple into the cookie dough until it is evenly distributed but not mashed.
- Scoop dough onto sheets: Using a 1.5 tablespoon cookie scoop, portion out balls of dough onto the prepared baking sheets, leaving some space between each cookie for spreading.
- Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, or until the tops are set and lightly golden around the edges.
- Cool the cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and develop their texture.
Notes
- These thick and soft apple oatmeal cookies are perfect for fall with warm spices and fresh apple chunks.
- The texture is soft yet chewy thanks to the rolled oats and chopped apples.
- Using parchment paper or silicone mats prevents sticking and promotes even baking.
- For best results, use room temperature egg and softened butter to ensure smooth mixing.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
