Oatmeal Apple Cookies

September is a busy month for many folks. Summer is on its way out and most people are back to work including the little ones who returned to school for another year. This is also the month to get ready to close the cottage and/or store the patio furniture. If you grew a garden this summer, you’ll be busy harvesting it which more than likely means you’ll end up canning your fruits and vegetables.
 
September also means “apples” 🍎🍏 to me… I know I can buy them all year round but I make an excuse to visit 🚗 my local orchards. Of course, I buy a lot so I can make my favorite apple recipes like Apple Cheese Soufflés, Apple Betty, Apple Butter, Apple Crisp, Apple Cheese Pie, Apple Strudel, Oliebollen, Stuffed Pork Tenderloin, and many others including this featured one… my Oatmeal Apple Cookies!
 
Crispy on the outside and tender inside, these are a delicious snack to enjoy mid-afternoon, after school, for dessert or simply anytime you crave them! This is an easy recipe and to intensify the flavor, I add some of my Homemade Apple Sauce in the batter… yummy 😋!
 
To get the best results making these tasty Oatmeal Apple Cookies, here are a few points I’d like to highlight…
– I use rolled oats also known as old-fashioned oats for my cookies – DO NOT use quick oats or instant oats… they’re not the right ingredient for this recipe.
– Like any other ingredients in your kitchen, baking powder and baking soda also have an expiration date so make sure they’re still usable.
– DO NOT overmix the dough. As soon as the dry ingredients are blended, stop 🛑.
– Cover the dough with wax paper to prevent it from drying out and chill it for 24 hours and up to 2 days. Chilling the dough is important for a couple things; your cookies 🍪 won’t spread as much when baking in the oven plus the texture will be perfect… crunchy on the outside and soft inside.
– Darker baking sheets will cook the cookies faster. If using them, decrease the oven temperature by 25ºF. Depending on your oven, you might want to check them 2 to 4 minutes before the baking time is over.
– Don’t overcrowd the baking sheet.
– Use parchment paper or a silicone mat. NEVER and I repeat NEVER use butter 🧈 otherwise the bottom will burn. Another alternative is to use cooking spray instead.
– Don’t be a cat 😺 and let your cookies bake without opening the oven door. I know it’s tempting but resist doing it because each time that door opens, you’re cooling off the oven drastically.
 
Every September, I like baking these tasty Oatmeal Apple Cookies 🍏🍪! They’re easy to make and certainly a great recipe to have on hand! With all these tips, you’re now ready to make and enjoy them this fall…🍁
Bon Appétit! 🍽
 
Here are more delicious cookie recipes 🍪 for you to try…😀
– Lemon Rosemary Madeleines
– Fig Newtons Cookies
– Biscotti
– Chocolate Chip Cookies
– Spicy Gingerbread Cookies
– Powerhouse Cookies
– Butter Pecan Cookies
– Thumbprint Cookies
and for even more dessert recipes, click on this link… Recipe Category • Dessert
 

 
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Oatmeal Apple Cookies

Chewy outside and tender inside, these Oatmeal Apple Cookies are a delicious snack to enjoy after school, for dessert or anytime!

5 from 3 votes

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Servings 24 cookies

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Passive time 1 day d

Ingredients

  

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• 1 cup Granny Smith apples, cored, peeled and finely chopped
• 1 1/2 tbsp. freshly squeezed lemon juice tips & tricks
• 1 cup unbleached all-purpose flour
• 1 1/2 cups rolled old fashioned oats
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. ground Himalayan sea salt
• 1 cup brown sugar, packed
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup unsweetened apple sauce see Recipe
• 1 large free-range egg
• 1 tsp. pure vanilla extract
• 1/3 cup walnuts, chopped optional

Directions

 

• In a small bowl, add apple pieces and pour in lemon juice; toss gently and set aside.
• In a medium bowl, combine flour, oats, cinnamon, ginger, baking soda and salt; whisk until well blended and set aside.
• In the bowl of a stand mixer, add brown sugar, butter, and apple sauce. Using the paddle attachment, process on medium speed until the mixture is well blended. Add egg and vanilla extract; process until incorporated.
• Add dry ingredients to the egg mixture, reduce the speed to low and mix until just combined, about 30 seconds. Add apples with any accumulated juices and if using, walnuts; process until just mixed, about 15 seconds.
• Transfer the dough to a bowl, cover with wax paper making sure it touches the surface and chill for 24 hours.
• Preheat oven to 350ºF and line two large baking sheets with parchment paper or silicone mats; set aside.
• Take the dough out of the fridge and let it get to “almost” room temperature.
• Scoop up 1 ½ tbsp. cookie dough and roll each into a tall ball. Place them on the prepared baking sheets, spacing them evenly; flatten the dough slightly.
• Transfer to the preheated oven and bake for 18 to 20 minutes or until lightly golden and set on the edges.
• Remove from the heat and allow to cool 5 minutes before transferring them to a wire rack to cool completely.

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