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Apple Cinnamon Oatmeal Cookies Recipe

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★★★★★

4.2 from 34 reviews

Deliciously moist and chewy Apple Cinnamon Oatmeal Cookies feature sweet diced Granny Smith apples, warm cinnamon, and hearty oats in every bite. Perfectly spiced with nutmeg and cinnamon, these cookies offer a satisfying texture and comforting fall flavors. Ideal for a cozy snack or to share with friends and family.

Ingredients

Scale

Dry Ingredients

  • 2 cups (260g) all-purpose flour
  • 2 cups (175g) uncooked quick cook oats
  • 3/4 tsp baking soda
  • 1 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup (168g) unsalted butter, room temperature
  • 3/4 cup (168g) packed light brown sugar
  • 1/2 cup (104g) sugar
  • 2 large eggs
  • 2 tsp vanilla extract

Fresh Ingredient

  • 2 cups (213g) peeled, cored and diced Granny Smith apples

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, quick cook oats, baking soda, ground cinnamon, ground nutmeg, and salt. Stir well and set aside for later use.
  3. Cream Butter and Sugars: In a large mixing bowl, use a mixer on medium speed to cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light in color and fluffy. This process is crucial to achieving a tender cookie.
  4. Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to ensure full incorporation and a smooth batter.
  5. Add Vanilla Extract: Pour in the vanilla extract and blend it thoroughly with the wet ingredients to add depth and aroma to the cookie dough.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid over mixing to keep the cookies tender.
  7. Stir in Apples: Gently fold in the diced Granny Smith apples into the dough. The dough will be thick and sticky since the apples add moisture and texture.
  8. Shape Cookies: Using about 2 tablespoons (around 30g) of dough per cookie, form balls by scooping or rolling. Note that the dough may be sticky; refrigerating it for 20-30 minutes before shaping can help with handling. For best texture, avoid refrigerating longer than two hours due to moisture in the apples.
  9. Bake Cookies: Place the cookie dough balls on prepared baking sheets and bake in the preheated oven for 9-12 minutes or until the edges are lightly golden and centers are just set. Be careful not to over bake; the cookies will puff up and then settle as they cool.
  10. Cool Cookies: Remove cookies from the oven and allow them to cool on the baking sheets for 4-5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and ensures they firm up properly.
  11. Storage and Serving: Store cooled cookies in an airtight container. They are best enjoyed within 2-3 days as they gradually soften from the moisture in the apples.

Notes

  • Refrigerate dough for 20-30 minutes before shaping to make rolling easier and to help cookies keep their shape.
  • Do not refrigerate dough for more than 1-2 hours to avoid excess moisture from apples that can make dough difficult to work with.
  • Watch cookies closely near the end of baking time to prevent over baking, as they should be lightly golden at the edges but still soft in the center.
  • Use Granny Smith apples for a nice balance of tartness and sweetness; other apple varieties may alter the flavor and moisture.
  • Store cookies in an airtight container at room temperature to maintain freshness.

Keywords: apple cinnamon oatmeal cookies, apple cookies, oatmeal cookies, fall cookies, cinnamon cookies, chewy cookies, homemade cookies

Find it online: https://epicrecipebox.com/apple-cinnamon-oatmeal-cookies-recipe/