Apple Vanilla Oatmeal Raisin (Print Version)
Soft, chewy cookies bursting with sweet apple, plump raisins, and fragrant vanilla for a comforting twist on the classic.
# List of Ingredients:
→ Wet Ingredients
01 - ½ cup unsalted butter, softened
02 - ½ cup light brown sugar, packed
03 - ¼ cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
06 - 1¼ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon ground cinnamon
09 - ¼ teaspoon salt
→ Add-Ins
10 - 2 cups old-fashioned rolled oats
11 - ⅔ cup raisins
12 - 1 medium apple, peeled, cored, and diced small
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
03 - Beat in eggs, one at a time, then add vanilla extract and mix until smooth.
04 - In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
05 - Gradually add dry ingredients to the wet mixture, mixing just until combined.
06 - Fold in oats, raisins, and diced apple until evenly distributed.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10–12 minutes, or until edges are lightly golden and centers look set.
09 - Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The fresh apple keeps these cookies softer longer than traditional oatmeal raisin cookies
- They strike that perfect balance between wholesome enough for breakfast and sweet enough for dessert
02 -
- Overbaking is the enemy of soft cookies so pull them out when edges are barely golden
- The apple pieces release moisture as they bake so these stay softer longer than traditional oatmeal cookies
03 -
- Chill the dough for 30 minutes if it feels too sticky to scoop cleanly
- Rotate the baking sheets halfway through for evenly browned cookies