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