Apple Cinnamon Oatmeal Raisin Cookies (Print Version)
Soft chewy oatmeal cookies with apple, raisins, cinnamon, and vanilla bean for a cozy homemade treat.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 cups old-fashioned rolled oats
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
06 - 1 cup unsalted butter, softened
07 - 1 cup packed light brown sugar
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons vanilla bean paste (or seeds from 1 vanilla bean)
→ Add-ins
11 - 1 medium apple, peeled, cored, and diced small (about 1 cup)
12 - 1 cup raisins
13 - 1/2 cup chopped walnuts or pecans (optional)
# Step-by-step Instructions:
01 - Preheat the 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, and ground cinnamon until evenly blended. Set aside.
03 - In a large bowl, beat the softened butter with packed light brown sugar and granulated sugar using an electric mixer until light and creamy, approximately 2 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla bean paste until smooth.
05 - Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until combined. Avoid overmixing.
06 - Gently fold in the diced apple, raisins, and chopped nuts (if using) with a spatula until evenly distributed throughout the dough.
07 - Drop heaping 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 brown and the centers appear just set. Do not overbake.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The apple pieces keep the centers incredibly moist for days, which means these actually taste better on day two than straight from the oven.
- Vanilla bean paste elevates the flavor far beyond what standard extract can achieve, and once you try it you will understand the splurge.
- One bowl, no chilling required, and the dough comes together faster than your oven can preheat.
02 -
- Underbaking slightly is the single most important thing you can do, because these cookies continue cooking on the hot pan after you pull them from the oven.
- Dicing the apple too large leads to soggy wet spots in the cookie, so aim for pieces no bigger than a pea for the best texture.
03 -
- Toast your oats in a dry skillet for three minutes before mixing them in, and you will unlock a nutty depth that transforms the entire cookie.
- Use a cookie scoop so every portion is uniform, which ensures they all bake at the same rate and nobody fights over the biggest one.