Apple Cinnamon Nutmeg Oatmeal Raisin (Print Version)
Soft, chewy apple, cinnamon and nutmeg cookies with oats and raisins — warm, comforting bites for fall.
# List of Ingredients:
→ Dry Ingredients
01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt
04 - 1½ teaspoons ground cinnamon
05 - ½ teaspoon ground nutmeg
→ Wet Ingredients
06 - 1 cup unsalted butter, softened
07 - ¾ cup packed brown sugar
08 - ¼ cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons pure vanilla extract
→ Mix-Ins
11 - 1½ cups old-fashioned rolled oats
12 - 1 cup raisins
13 - 1¼ cups peeled, finely diced apple (about 1 medium apple)
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly blended. Set aside.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and creamy, about 2 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
05 - Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing.
06 - Gently fold in the rolled oats, raisins, and diced apple until evenly distributed throughout the dough.
07 - Drop rounded tablespoons of dough 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 golden and the centers are set but still soft.
09 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The diced apple keeps the centers ridiculously moist for days, which is a trick most oatmeal cookie recipes miss entirely.
- Cinnamon and nutmeg together create this warm, almost perfumed spice layer that makes people close their eyes on the first bite.
02 -
- If the dough feels too wet from a particularly juicy apple, refrigerate it for twenty minutes before scooping and it will firm up perfectly.
- These cookies taste significantly better on day two when the spices have had time to settle into the apple and oats.
03 -
- Toss the diced apple in a pinch of flour before folding it in, which prevents the pieces from sinking to the bottom of every cookie.
- Underbake by one minute if you like a truly soft center, since the carryover heat continues cooking them on the pan.