Apple Cinnamon Swirl Oatmeal Raisin Cookies (Print Version)

Chewy oatmeal cookies with diced apples, raisins, and cinnamon swirl ready in 32 minutes

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp salt
04 - 1 1/2 tsp ground cinnamon
05 - 1/4 tsp ground nutmeg

→ Wet Ingredients

06 - 1 cup unsalted butter, softened
07 - 3/4 cup brown sugar, packed
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 tsp pure vanilla extract

→ Add-ins

11 - 2 cups old-fashioned rolled oats
12 - 1 cup raisins
13 - 1 cup peeled and diced apple (about 1 medium apple)
14 - 1/3 cup chopped walnuts (optional)

→ Cinnamon Swirl

15 - 2 tbsp unsalted butter, melted
16 - 1/4 cup brown sugar, packed
17 - 1 tsp ground cinnamon

# 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, baking soda, salt, cinnamon, and nutmeg. Set aside.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
06 - Fold in the rolled oats, raisins, diced apple, and chopped walnuts if using, until evenly distributed throughout the dough.
07 - In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until smooth and well blended.
08 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
09 - Drizzle a small amount of the cinnamon swirl mixture over each cookie. Use a toothpick or knife tip to gently swirl it into the dough.
10 - Bake for 11 to 13 minutes, until the edges are golden and the centers are set.
11 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The cinnamon swirl on top makes each cookie feel like a tiny coffee cake crossed with an oatmeal cookie and somehow it works beautifully.
  • Diced apple keeps the centers soft and moist for days, which means they taste even better on day two.
02 -
  • Do not skip the five minute rest on the baking sheet because the cookies finish setting during this time and will fall apart if moved too soon.
  • Dice the apple very small, about the size of a raisin, so the pieces distribute evenly and the cookies hold their shape while baking.
03 -
  • Chill the dough for twenty minutes before scooping if your kitchen is warm because it prevents the cookies from spreading too thin in the oven.
  • Make a double batch of the cinnamon swirl and keep the extra in the fridge to drizzle over toast or pancakes the next morning.

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