Apple Maple Oatmeal Raisin Cookies (Print Version)
Chewy, maple-sweetened oatmeal cookies with diced apple and raisins—ideal for breakfast or a cozy snack.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup packed light brown sugar
08 - 1/4 cup pure maple syrup
09 - 1/4 cup granulated sugar
10 - 2 large eggs
11 - 1 teaspoon pure vanilla extract
→ Add-Ins
12 - 2 cups old-fashioned rolled oats
13 - 1 cup peeled, finely diced apple (about 1 medium apple)
14 - 3/4 cup raisins
# Step-by-step Instructions:
01 - Set oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Reserve mixture.
03 - In a large bowl, beat the softened unsalted butter, packed light brown sugar, pure maple syrup, and granulated sugar until light and fluffy, about 2 minutes using an electric mixer or whisk.
04 - Add eggs one at a time, beating after each addition. Mix in pure vanilla extract.
05 - Gradually add dry mixture to the wet ingredients and blend until just combined, avoiding overmixing.
06 - Fold in old-fashioned rolled oats, finely diced apple, and raisins, mixing until evenly incorporated.
07 - Drop tablespoon-sized portions of dough onto the lined baking sheets, spacing dough mounds about 2 inches apart.
08 - Bake for 12 to 14 minutes until the cookie edges are golden and the centers are set.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies actually taste like oatmeal and apples first, not just sugar, which honestly feels like a revelation for breakfast treats.
- There’s something magical about the way maple syrup and cinnamon make the whole kitchen smell inviting for hours.
02 -
- If the apple chunks are too big, the cookies get soggy and break apart—chop them small but not mushy.
- I once overbaked a tray by just two minutes and the difference was night and day—pull them out when the centers look set but soft.
03 -
- If you use parchment paper, the cookies never stick, and their bottoms bake up lovely and even.
- A touch of maple extract bumps up the syrupy warmth if your syrup is on the mild side.