Apple Oatmeal Cookies
User Reviews
5
Apple Oatmeal Cookies
Description
Apple Oatmeal Cookies are made with peeled and finely diced green apples folded into a spiced dough that includes oats, flour, cornstarch, and a blend of warm spices such as cinnamon, cloves, and nutmeg. The dough starts with creamed butter and sugars to create a light and tender cookie, complemented by the chunks of fresh apple that provide moisture and subtle tartness.
After mixing in the dry ingredients and apples, the dough is chilled for at least an hour to prevent spreading and to develop richer flavors. Baking at 350ºF for 10-12 minutes creates cookies that are lightly golden with a chewy texture and soft centers.
These cookies store well at room temperature in an airtight container, making them suitable for batch baking ahead of time. Their balance of spices, oats, and fresh apple makes them a cozy treat for snacks or dessert, especially during cooler seasons.
Ingredients
- 1 large green apple peeled and finely diced
- 1 cup butter room temperature, 8 ounces, salted
- 1 cup granulated sugar 200 grams
- 1 cup brown sugar 210 grams, packed
- 2 large egg
- 1 1/2 teaspoons vanilla extract 7 grams
- 2 1/2 cups all-purpose flour 325 grams
- 1 tablespoon cornstarch 9 grams
- 2 1/2 cup oats 248 grams, quick cook
- 2 teaspoon ground cinnamon 5 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon salt 6 grams
- 1/2 teaspoon cloves 2 grams
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 350º Fahrenheit and line cookie sheets with parchment paper or a non-stick baking mat.
- In a medium bowl whisk together the flour, cornstarch, oats, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugars until light and fluffy.
- Add the eggs and vanilla and mix until smooth.
- Slowly mix in the dry ingredients until just combined. Fold in the apples.
- Using a cookie scoop, drop the dough onto the cookie sheets, leaving about 2-3 inches between each cookie.
- Chill the dough for at least 1 hour.
- Bake for 10-12 minutes in the preheated oven.
- Let cool for 5 minutes on the baking sheets, then remove to wire racks to cool completely.
- Store in an airtight container at room temperature.
Notes
- Using a stand mixer with a paddle attachment helps cream butter and sugars thoroughly for a better cookie texture.
- The recipe yields 24 large cookies; smaller cookies can be baked a couple of minutes less.
- Calorie counts are approximate and vary by ingredient brand; consult a nutrition calculator for precise values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 213mg | 9% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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