Soft Apple Oatmeal Cookies
Learn how to make the best soft apple oatmeal cookies with this easy recipe. You can use dried or fresh apple and they taste great with toasted walnuts and cinnamon!
Servings: 17 cookies
Calories: 172kcal
Ingredients
- 60 grams walnuts chopped
- 160 grams bleached all-purpose flour
- 100 grams rolled oats (or large flake oats) also called old fashioned oats
- 5 mL ground cinnamon
- 2.5 mL baking soda
- 2.5 mL Diamond Crystal fine kosher salt
- 115 grams unsalted butter softened
- 150 grams light brown sugar
- 1 large egg(s)
- 10 mL pure vanilla extract
- 160 grams Gala apple chopped or 80 grams (1 cup) chopped dried apple (see notes)
Instructions
- Preheat the oven to 350 °F (175 °C) and line a couple of baking sheets with parchment paper.
- Place the walnuts on a sheet pan and toast them until golden brown (about 10–15 minutes). Set aside to cool completely.
- In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar for about a minute or until properly blended and smooth, then add the egg and vanilla, scraping down the bowl as needed with a spatula.
- Add the whisked dry ingredients and toasted walnuts to the mixer, on low, until the cookie dough starts to come together, then add in the chopped apple.
- Portion out the cookie dough and place 6 on each prepared baking sheet. Flatten the scoops down with your palm.
- Bake the cookies until set, 10 to 12 minutes, depending on how well baked you like them. I leave them until the edges turn slightly golden brown.
- Let the cookies sit on the sheet pan for a minute to firm up before transferring the cookies to a wire rack to cool.
Notes
- For the apple, if you use diced fresh apples, use Gala apples, Honeycrisp, or even Granny Smith apples, which can withstand baking. With fresh apples, these soft oatmeal cookies are best eaten the day they are baked. The next day, the apple may release some moisture that can cause the cookies to become soggy. This will resolve itself by the next day (so 2 days after baking). If you use dried apple pieces, you won't have this issue.
- If you don't love walnuts, try adding pecans or almonds. For a nut-free oatmeal cookie, use sunflower seeds or pumpkin seeds instead of nuts. If you skip the nuts entirely without replacing them, the cookies may spread more.
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- Store these cookies in an airtight container. If you used dried apple, consider adding a soaked terracotta brown sugar saver to the container to keep the cookies soft.
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) in order to prevent your baked goods from browning too quickly.
Nutrition
Calories: 172kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 98mg | Potassium: 76mg | Fiber: 1g | Sugar: 10g | Vitamin A: 190IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 1mg
