Peanut Butter Apple Oatmeal Cookies
User Reviews
4
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Prep Time
15 mins
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Servings
20 cookies
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Course
Baked Goods
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Cuisine
American
Peanut Butter Apple Oatmeal Cookies
Description
Peanut Butter Apple Oatmeal Cookies start with a combination of all-purpose flour, baking soda, cinnamon, allspice, and salt, providing a warmly spiced base. Creamed butter, sugar, and peanut butter give the dough richness and a nutty flavor. The addition of diced apple adds moisture and mild tartness, complementing the oatmeal's hearty texture. Vanilla and egg bind the mixture, while oats contribute chewiness.
These cookies bake at 350°F until the edges are lightly browned, ensuring they hold their shape without becoming overly soft or runny. Not chilling the dough before baking prevents excess moisture from the apples causing spreading, preserving the cookie's intended texture.
The resulting cookies offer a balance of nutty, sweet, and fruity notes with a tender center that sets them apart from typical oatmeal cookies.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup butter at room temperature, unsalted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup peanut butter creamy
- 1 egg large
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned oats
- 1 cup apple skin removed, diced
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, allspice, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugars together until smooth and creamy. Add in the peanut butter and mix again until smooth. Add the egg and vanilla extract and mix until combined.
- With the mixer on low, slowly add in the flour mixture. Mix until just combined. Stir in the oats and diced apples.
- Roll cookie dough into tablespoon size balls and place on prepared cookie sheet. Bake for 11-12 minutes or until light golden brown around the edges. Let cookies cool on the baking sheet for two minutes. Transfer to a cooling rack and cool completely.
- Note-bake these cookies immediately. Do not chill the dough in the fridge. If you do, the batter will become too moist from the apples and the cookies will run!
User Reviews
Overall Rating
4
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