Apple oatmeal cookies are soft, moist, chewy and irresistible. Apples along with cinnamon and nutmeg add an Autumn flavor to cookies. Continue reading or jump to recipe

Cookies were not on my list for this theme. After two failed/average outcome recipes, I played safe with apple oatmeal cookies. Though the cookies have decent amount of butter, all of which is going to end up in my tummy, oatmeal was the clinching ingredient. The two failed/average recipes need more tweaking and shall post once I perfect the recipe. Meantime, enjoy theses autumn cookies!

Apple Oatmeal Cookies Recipe

Source: Live Well Bake Often
Total Time: 1 – 1 hour 15 minutes
Preparation: 20 minutes
Refrigerate: 30 minutes
Bake Time: 14 – 28 minutes (14 minutes per batch)
Yields: 20 – 22

Ingredients:

• 1 cup All Purpose Flour
• 1 tsp ground Cinnamon
• ¼ tsp ground Nutmeg
• ½ tsp Baking Soda
• ¼ tsp Salt
• ½ cup (8 tbsp) Unsalted Butter, softened
• ½ cup Brown Sugar (I used dark)
• ¼ cup Granulated Sugar
• 1 large Egg
• 1 tsp Vanilla Extract
• 1 ¾ cup Old Fashioned Rolled Oats
• 1 Apple, peeled, cored and chopped (I used red delicious)

Preparation:

• In a bowl mix together flour, cinnamon, nutmeg, baking soda and salt. Keep a side.
• If butter is already soft, take in a large mixing bowl. If it is straight out of the fridge, cut it into small pieces, beat for a minute or two until it softens. I used a handheld mix but stand mixer would be great.
• Once the butter is soft, add brown sugar and granulated sugar, beat until incorporated and smooth.
• Add egg and vanilla extract, mix/beat until incorporated.
• Gradually add dry ingredients and mix until just mixed.
• Add oats and mix until combined, followed by chopped apples.
• Cover and refrigerate the bowl of dough for at least 30 minutes.
• Preheat the oven to 350F.
• Line baking sheets with parchment or wax paper.
• Remove the dough from the fridge, scoop out 1 ½ – 2 tbsp of dough and place on prepared baking sheets. I started of with a serving spoon and eventually ended up using my clean hands. Ice-cream scoop would be ideal if one doesn’t want to dirty their hands.
• Place each cookie 1 -2 inches apart and bake in a preheated oven for 12 – 14 minutes on a medium rqck. I baked one batch for 13 minutes and other for 14 minutes. I liked 14 minutes batch better. While the first batch is baking, place the second batch of cookies (unbaked) in the fridge until ready to bake.
• Remove baked cookies from the oven, let cool for 5 minutes on baking sheet, transfer to wire rack and cool completely.
• Bake the second batch.
• Once cool, store in an airtight container. The recipe says these cookies stay fresh for 3 days at room temperature in an airtight container.

Note:

• Chop apple into smaller pieces, about ½” pieces. My apple pieces were slightly bigger and were falling off the dough when scooping from the dough. I eventually had to use my hand to shape the cookies.

This day in 2011: B&W Wednesday, Bowl of Pistachios
This day in 2015: Oats Butterscotch Cookies

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#81