Apple Cinnamon Maple Oatmeal (Print Version)

Chewy oatmeal bites with diced apples, raisins, warm cinnamon and a hint of maple—perfect for cozy snacking.

# List of Ingredients:

01 - 1 1/2 cups all-purpose flour

02 - 2 cups old-fashioned rolled oats

03 - 1 teaspoon ground cinnamon

04 - 1/2 teaspoon baking soda

05 - 1/2 teaspoon salt

06 - 1/2 cup unsalted butter, softened

07 - 1/2 cup packed brown sugar

08 - 1/4 cup granulated sugar

09 - 1/4 cup pure maple syrup

10 - 2 large eggs

11 - 1 teaspoon pure vanilla extract

12 - 1 cup peeled, finely diced apple (about 1 medium apple)

13 - 1 cup raisins

14 - 1/2 cup chopped walnuts or pecans (optional)

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, and salt until evenly distributed.

03 - In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.

04 - Blend in the maple syrup, eggs, and vanilla extract, beating until the mixture is smooth and well combined.

05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.

06 - Gently fold in the diced apple, raisins, and chopped nuts if using, distributing them evenly throughout the dough.

07 - Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

08 - Bake for 11 to 13 minutes, rotating the sheets halfway through, until the edges are golden brown and the centers appear set.

09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

01 -

They straddle the line between breakfast and dessert so convincingly that you will never feel guilty eating one at eight in the morning.
The maple syrup does something brown sugar alone cannot, giving every bite a warm depth that feels like autumn even in March.

02 -

If your apple is too wet the cookies will spread into sad thin pancakes, so pat those diced pieces dry with a paper towel before folding them in.
The dough will look a bit softer than standard oatmeal cookie dough because of the maple syrup, and that is exactly right so do not panic and add more flour.

03 -

Toasting the oats in a dry skillet for three minutes before mixing brings out a nutty flavor that makes people ask what your secret is.
Chill the dough for thirty minutes if you want thicker, puffier cookies with less spreading and more concentrated flavor.