Apple Cinnamon Crumble Cookies (Print Version)
Soft chewy cookies with apples, cinnamon, raisins and buttery oat crumble topping
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 3/4 cup brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
→ Add-ins
10 - 1 1/2 cups old-fashioned rolled oats
11 - 1 cup raisins
12 - 1 medium apple, peeled, cored, and diced small (about 1 cup)
→ Crumble Topping
13 - 1/2 cup old-fashioned rolled oats
14 - 1/4 cup all-purpose flour
15 - 1/4 cup brown sugar
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 cup unsalted butter, cold and diced
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, mix oats, flour, brown sugar, and cinnamon. Cut in cold butter using a fork or your fingertips until the mixture resembles coarse crumbs. Refrigerate until needed.
03 - In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
04 - In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
05 - Beat in eggs, one at a time, then add vanilla extract.
06 - Gradually add the dry ingredients to the wet mixture and mix until just combined.
07 - Stir in oats, raisins, and diced apple until evenly distributed.
08 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
09 - Sprinkle a generous pinch of crumble topping onto each cookie.
10 - Bake for 12-14 minutes, or until edges are golden and centers are just set.
11 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The crumble topping creates this incredible texture contrast—soft cookie underneath, buttery crisp on top that makes every bite feel special
- Fresh apple keeps these cookies moist for days, unlike regular oatmeal cookies that can go stale surprisingly fast
- They hit that perfect sweet spot between healthy enough for breakfast and indulgent enough for dessert, which I'm pretty sure is the best category of food
02 -
- Hot cookies falling apart is a tragedy I've experienced too many times—let them set on the baking sheet first, even if you're dying to try one
- Overbaking makes the apple bits tough instead of tender, so pull them out when edges are golden even if centers look slightly soft
- The crumble topping needs to stay cold until it hits the oven, so work quickly when topping each cookie and keep that bowl nearby
03 -
- Dice your apple into small, even pieces so they cook through and distribute evenly throughout each cookie—large chunks can make cookies fall apart
- Don't overmix the dough once you add the flour, or these will turn tough instead of tender—mix just until combined and trust the process