Apple Cinnamon Ginger Maple Cookies (Print Version)
Chewy oatmeal cookies featuring diced apples, raisins, and a hint of maple syrup for a cozy treat.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 cups old-fashioned rolled oats
03 - 1 tsp baking soda
04 - 1/2 tsp salt
05 - 1 1/2 tsp ground cinnamon
06 - 1/2 tsp ground ginger
→ Wet Ingredients
07 - 1/2 cup unsalted butter, softened
08 - 1/2 cup light brown sugar, packed
09 - 1/4 cup pure maple syrup
10 - 1/4 cup granulated sugar
11 - 2 large eggs
12 - 1 tsp vanilla extract
→ Add-ins
13 - 1 cup peeled, diced apple
14 - 3/4 cup raisins
15 - 1/2 cup chopped walnuts or pecans (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, oats, baking soda, salt, cinnamon, and ginger.
03 - In a large bowl, beat the butter, brown sugar, maple syrup, and granulated sugar until creamy.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Gradually mix the dry ingredients into the wet ingredients until just combined.
06 - Fold in diced apple, raisins, and nuts (if using).
07 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes, until golden at the edges but still soft in the center.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The texture is incredibly chewy thanks to the oats and diced apple.
- Maple syrup adds a depth of flavor that you just cannot get from sugar alone.
02 -
- Overbaking will dry out the apple chunks, so pull them out when they look slightly underdone.
- Chilling the dough for 30 minutes prevents them from spreading too thin.
03 -
- Toast the nuts beforehand to intensify their flavor.
- Toss the apples in a teaspoon of flour before adding to keep them from sinking.