Apple Cinnamon Oatmeal Cookies
A delicious, soft cake-like cookie filled with oats, loaded with tiny chunks of apples and swirled with plenty of cinnamon. The perfect cookie to make on fall weekends!
- 1 1/4 cups (177g) all-purpose flour (scoop and level to measure)
- 1 1/4 cups (120g) rolled old fashioned oats
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (160g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (120g) finely chopped peeled Granny Smith apple (1/4-inch cubes or smaller)
- 2 tsp fresh lemon juice
Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
In a mixing bowl whisk together flour, oats, cinnamon, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and brown sugar until combined. Mix in egg and vanilla extract.
Toss apples with lemon juice in a small bowl. Add flour mixture to egg and vanilla mixture and mix until combined, then mix in apples.
Scoop dough out using a medium cookie scoop, or 2 Tbsp at a time, and drop onto prepared baking sheets spacing cookies 2-inches apart. Flatten them just slightly.
Bake one sheet at a time in preheated oven until cookies are set, about 14 - 15 minutes.
Let cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store cookies in an airtight container.
Recipe source: Cooking Classy
Use rolled old fashioned oats for best results. Don't substitute quick oats.
Dice apples into tiny bites so they cook through and soften by the time cookies are done.