If you’ve read any part of this blog, including the name of it, you know by now that we love us some cookie recipes here at cookiesandsalt.com. For this reason, I will keep the preamble for this recipe short and to the point. Apple Oatmeal cookies are delicious and you should make them. Enough said. Lets bake!
Apple Oatmeal Cookies, makes about 2 dozen cookies
- 1 apple, cored, peeled, and finely chopped- I used a gala apple, but any apple will do
- 1 AP tablespoon flour
- 1 cup (2 sticks) unsalted butter, softened at room temperature (The bitter should be really soft. I often take my butter out the night before and let it come to room temperature overnight).
- 1 cup brown sugar
- 3/4 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups AP Cups Flour
- 1 teaspoon Baking Soda
- 1t kosher salt (if you are using salted butter, reduce this to 1/2 tsp. of salt)
- 1 teaspoon cinnamon
- 1/4 teaspoon ground clove
- 1 cup oatmeal (dry and uncooked)
- Kitchen Aid Stand Mixer or an Electric mixer with a large mixing bowl, (or a wooden spoon and your arm). I use a Kitchen Aid.
- (2) 9X13 Baking sheets, lined with parchment or silicone baking sheet (In a pinch, you can grease your baking sheets with butter, Shortening, or a non-stick cooking spray).
- A Separate mixing Bowl for dry ingredients
- A Whisk or spoon to mix dry ingredients
- Rubber spatula to scrape sides of bowl
1) Preheat oven to 375.
2) Place your chopped apples in a bowl and microwave until soft and tender (about 5 minutes). Let the apples cool completely. When completely cooled add 1 Tablespoon flour to the apples and stir until the apples are completely coated. This will soak up any excess water/juice from the apples. Set aside.
3) Cream the butter, brown sugar, and white sugar on medium speed (Kitchen aid speed of 4-6) for 5-7 minutes to incorporate air. The mixture will have lightened in color (pale, pale yellow) and will be nice and fluffy.
4) While you are creaming your butter, combine the flour, salt, baking soda, cinnamon and clove in a bowl using a whisk or a spatula. Set aside.
5) When your butter and sugar have finished creaming, begin adding your eggs one at a time on low to medium speed until combined. Add the vanilla at this time as well.
6) When the wet ingredients are combined, stop the mixer and scrape the side of the bowl. Turn the mixer back on for a 10 seconds or so to ensure everything is combined. Turn off the mixer.
7) Add the half of the dry ingredients. Start mixing the dough on lowest speed to begin combining the ingredients (this reduces splatter). Then gradually turn up the speed back until you get to medium speed. Mix until dry ingredients are barely combined (about 20-30 seconds). Scrape the sides of the bowl down with a spatula and repeat this step with the rest of the dry ingredients. Be careful not to over mix or the cookies will become tough. Scrape the sides and bottom of the bowl.
8) Add your apples and oatmeal to your mixing bowl. Turn the mixer to low-medium speed (kitchen aid speed of 3 or 4) until the the apples and oatmeal are evenly combined with your dough. This takes about 20 seconds. Remember no over mixing once your flour gets in your dough.
9) With spoons or an ice cream scoop, spoon out 1 tablespoon sized balls onto your prepped baking sheet. Cookies should be about 1 inch (or 2 fingers width) apart. You will be able to fit about 12 cookies onto each pan.
10) Bake for 9-11 minutes rotating the pans half way through cooking. When the cookies are golden and cooked through take them out of the oven. Let them rest on the pan for two minutes (leaving them on the hot baking sheet longer will result in a crispier cookie) and then transfer them to a wire rack to finish cooling. Serve with a hot cup of tea and enjoy!
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