Chewy Apple Oatmeal Cookies
Servings: 36 Cookies
Ingredients
- 1/2 cup oil
- 4 tbsp softened butter
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 3/4 cup all-purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups quick oats
- 1 cup apples finely diced
Instructions
- In a bowl or stand mixer cream together butter, oil, and sugars until light and fluffy. Beat in the eggs and vanilla extract.
- In a separate bowl, combine your flour, cinnamon, baking soda, and salt, stir to combine then add to the wet ingredients mixing well.
- Finally by hand stir in the oats and apples until incorporated, and no dry bits remain.
- Drop dough with 1.5 tbsp. cookie scoop or rounded tablespoon onto a parchment lined baking sheet.
- Bake at 350 degrees for 11-13 minuts or until golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Tips and Tricks:
I like to use Fuji apples in this recipes as they hold up well to the heat when baking and are full of sweetness and taste like apple cider. Tart varieties like Granny Smith or sweet-tart apples like Honeycrisp are great options to offset the sweetness of the cookie.
Spice it up with your own creativity and extra fall flavor. Add a ping of nutmeg, cloves or ginger to the mix.
Customize these cookies with extras like dried cranberries, chopped nuts, or caramel bits.
Store your cookies in an airtight container at room temperature for up to 5 days.
To make them last longer, freeze individual scoops of cookie dough on a baking sheet. Once frozen, transfer them to a freezer bag and bake a fresh batch anytime.
Hope you enjoy these cookies as much as we do! - The Scrambled Eggs