Apple Cinnamon Honey Oatmeal Raisin Cookies (Print Version)
Soft, chewy cookies loaded with fresh apples, raisins, honey, and cinnamon. A cozy treat ready in under 35 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1½ cups old-fashioned rolled oats (150 g)
02 - 1 cup all-purpose flour (125 g)
03 - ½ teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon salt
06 - 1½ teaspoons ground cinnamon
→ Wet Ingredients
07 - ½ cup unsalted butter, softened (115 g)
08 - ½ cup packed light brown sugar (100 g)
09 - ¼ cup honey (60 ml)
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
→ Add-Ins
12 - 1 cup peeled, finely diced apple, about 1 medium apple (120 g)
13 - ¾ cup raisins (110 g)
# Step-by-step Instructions:
01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter and packed light brown sugar with an electric mixer on medium speed until light and fluffy, approximately 2 minutes.
04 - Add the honey, egg, and vanilla extract to the creamed butter mixture. Beat until fully combined and smooth in texture.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
06 - Using a rubber spatula, gently fold in the finely diced apple and raisins until evenly distributed throughout the dough.
07 - Drop heaping tablespoons of dough, approximately 2 tablespoons per cookie, onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, or until the edges are lightly golden and the centers appear set. Rotate the baking sheets halfway through for even browning.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving or storing.
# Expert Advice:
01 -
- Honey instead of refined white sugar gives these cookies a mellow, floral sweetness that sneaks up on you in the best way.
- They stay soft for days, which means they are actually better on day two, if you can wait that long.
02 -
- Do not use oversized apple chunks because they release too much moisture and turn the cookies gummy in the center, so dice small and fine.
- If your dough feels too wet to scoop, pop it in the fridge for 15 minutes and it firms right up, a lesson I learned after spreading cookie puddles all over my first batch.
03 -
- Toast the oats in a dry skillet for three minutes before mixing them in, it adds a nutty depth that most people will not be able to pinpoint but everyone will notice.
- A tiny pinch of nutmeg alongside the cinnamon takes the flavor from really good to where did you buy these levels of impressive.