Apple Cinnamon Oatmeal Cookies (Print Version)
Soft, chewy cookies packed with warm spices, fresh apples, oats, and raisins.
# List of Ingredients:
→ Dry Ingredients
01 - 1½ cups all-purpose flour
02 - 1½ cups old-fashioned rolled oats
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
05 - 1½ teaspoons ground cinnamon
06 - ½ teaspoon ground ginger
→ Wet Ingredients
07 - ½ cup unsalted butter, softened
08 - ½ cup granulated sugar
09 - ½ cup packed light brown sugar
10 - 2 large eggs
11 - 1 teaspoon pure vanilla extract
→ Add-Ins
12 - 1 cup peeled and diced apple (about 1 medium apple)
13 - ¾ cup raisins
14 - ½ cup chopped walnuts or pecans (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, rolled oats, baking soda, salt, ground cinnamon, and ground ginger until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and packed brown sugar together using an electric mixer until light and creamy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract until fully blended.
05 - Gradually add the dry ingredient mixture to the creamed butter mixture, mixing on low speed just until 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 heaping tablespoons of dough onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, or until the edges are golden brown and the centers appear just 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 rack to cool completely before storing.
# Expert Advice:
01 -
- The ginger adds an unexpected warmth that makes people ask what your secret ingredient is.
- They stay soft and chewy for days, which almost never happens in my kitchen because they disappear too fast.
02 -
- Underbake them slightly because pulling them out when the centers still look a touch soft gives you that perfect chewy texture after cooling.
- Firm tart apples make all the difference, since softer sweet apples release too much moisture and turn the cookies gummy.
03 -
- Chill the dough for thirty minutes before baking if your kitchen is warm, because firm dough spreads less and yields thicker, chewier cookies.
- Tap the baking sheet gently on the counter right when it comes out of the oven to settle the cookies and create those beautiful crackly tops.