Let’s kick off this delicious journey by exploring what pairs beautifully with apple cinnamon oatmeal cookies. A warm cup of chai tea will elevate the flavor profile, perfectly complementing the spices in the cookies.
If you’re in the mood for something cold, a tall glass of milk enhances the sweetness, creating a delightful contrast. You can even whip up some homemade vanilla ice cream and serve these cookies with a scoop to take it to the next level. Trust me; this combo is a treat to remember.
Why This Recipe Rocks
Let me tell you why this apple cinnamon oatmeal cookie recipe holds a special place in my heart. Not only are these cookies a delightful combination of tart apples and warm spices, but they’re also incredibly versatile. They make for an excellent snack, a lovely dessert, or a wholesome addition to your breakfast. Now, I know what you might be thinking—cookies for breakfast? Absolutely! These little bites of joy are filled with oats, fruit, and just the right amount of sweetness.
As someone with a love for creative cooking, I relish the chance to experiment in the kitchen. Over the years, I’ve sought the perfect balance of flavors, and this recipe, well, it hits every note. Everyone deserves a treat that warms their hearts and fuels their bodies. The use of wholesome ingredients truly shines in this recipe. I’ve discovered that the combination of tart Granny Smith apples and the warm hug from cinnamon creates an irresistible aroma while these cookies bake.
Ingredients List
Ready to get started? Here’s what you need to make these delightful cookies:
1/2 cup (113g) unsalted butter, at room temperature
3/4 cup (160g) packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla bean paste (vanilla extract works in a pinch)
1 1/4 cups (177g) all-purpose flour, spooned and leveled
1 1/4 cups (120g) old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 cup (120g) peeled Granny Smith apple, finely diced into 1/4-inch pieces
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon ground nutmeg (for a hint of warmth)
Making Apple Cinnamon Oatmeal Cookies
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 350°F (177°C). Grab a mixing bowl and toss in that room-temperature unsalted butter and brown sugar. Using a hand mixer or stand mixer, beat them together until the mixture is light and fluffy. This step is critical—creaming the butter with sugar allows for air to embed in the dough, providing that soft texture we crave in cookies.
Step 2: Add the Egg and Vanilla
Next up, we’ll add the egg and vanilla bean paste (or extract) into the buttery mixture. Mix it until fully combined. The vanilla is what makes this cookie smell divine, and the egg binds everything together. Make sure everything is well incorporated.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, old-fashioned rolled oats, ground cinnamon, salt, and ground nutmeg. This whisking not only combines them but also aerates the flour, which is a small trick for making light cookies.
Step 4: Bring It All Together
Now, gradually add the dry mixture to the wet ingredients. Mix on low speed until just combined. You don’t want to overmix; little flour specks are welcomed here! The dough should start to resemble a thick batter.
Step 5: Fold in the Apples
Here comes the star of the show—your Granny Smith apples. Toss them in a bowl with the lemon juice first. This helps to keep them bright and prevents browning. Then, gently fold the apple cubes into the cookie dough.
Step 6: Shape the Cookies
Using a cookie scoop or two tablespoons, drop spoonfuls of dough onto parchment-lined baking sheets. Make sure to leave enough space between each cookie; they’re going to spread a bit.
Step 7: Bake and Enjoy
Pop them in the oven for 10-12 minutes or until the edges are nice and golden brown. When they come out, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. The aroma wafting through your kitchen will make it all worth it.
Recipe Notes
Unsalted Butter: Using unsalted butter allows complete control over the saltiness of your cookies. Salted butter might add an extra flavor kick, but it’s essential to adjust the salt in the recipe accordingly.
Brown Sugar: Light brown sugar gives these cookies a remarkably delicious caramel flavor. If you don’t have brown sugar, you can use granulated sugar, but toss in a touch of molasses to mimic that richness.
Oats: Old-fashioned rolled oats work best because they provide a chewy texture. Quick oats tend to become mushy, and nobody wants that.
Granny Smith Apples: These apples are not only tart but also stay firm during baking. If you prefer sweeter cookies, try using Fuji or Honeycrisp apples.
Spices: Ground cinnamon and nutmeg are classic choices, but feel free to experiment with allspice or cardamom for something different. Just a pinch can elevate the flavors tremendously.
Storage: These cookies are great for storage! Keep them in an airtight container at room temperature for about a week, or freeze them for up to three months.
Recipe Variations
Add Nuts: Chopped walnuts or pecans can add an excellent crunch. Just fold them into the dough in the last step.
Chocolate Chips: You can swap a part of the oats with chocolate chips for a delightful twist. Chocolate and apple? Yes, please!
Dried Fruits: Consider adding raisins, dried cranberries, or even apricots. This gives a chewy texture and a fruity flavor kick.
Gluten-Free: Substitute the all-purpose flour with a gluten-free blend to make it suitable for those with dietary restrictions.
Vegan Version: Try using coconut oil in place of butter and a flax egg to replace the egg. It’s a great alternative that maintains the cookie’s roots.
Conclusion
Baking apple cinnamon oatmeal cookies extends beyond just about satisfying a sweet tooth. It’s an experience filled with warmth, comfort, and the nostalgia of cozy kitchens. The blend of ingredients creates not just a cookie, but an invitation to gather, snack, and share stories. As the aroma fills your home, each bite takes you on a delightful journey of flavor.
So why wait for an occasion? Dive headfirst into this recipe and savor the deliciousness that emerges from the oven. Whether you’re snacking alone, whipping up a batch for friends, or adding to your breakfast spread, these cookies will undoubtedly earn a special spot in your baking repertoire. Now, roll up those sleeves, and let’s bake some magic!
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Apple Cinnamon Oatmeal Cookies Recipe – Recipes From Chef
Description
Let’s kick off this delicious journey by exploring what pairs beautifully with apple cinnamon oatmeal cookies. A warm cup of chai tea will elevate the flavor profile, perfectly complementing the spices in the cookies.
Ingredients
Instructions
Step 1: Cream the Butter and Sugar
-
Start by preheating your oven to 350°F (177°C). Grab a mixing bowl and toss in that room-temperature unsalted butter and brown sugar. Using a hand mixer or stand mixer, beat them together until the mixture is light and fluffy. This step is critical—creaming the butter with sugar allows for air to embed in the dough, providing that soft texture we crave in cookies.
Step 2: Add the Egg and Vanilla
-
Next up, we’ll add the egg and vanilla bean paste (or extract) into the buttery mixture. Mix it until fully combined. The vanilla is what makes this cookie smell divine, and the egg binds everything together. Make sure everything is well incorporated.
-
Step 3: Combine Dry Ingredients
-
In another bowl, whisk together the all-purpose flour, old-fashioned rolled oats, ground cinnamon, salt, and ground nutmeg. This whisking not only combines them but also aerates the flour, which is a small trick for making light cookies.
Step 4: Bring It All Together
-
Now, gradually add the dry mixture to the wet ingredients. Mix on low speed until just combined. You don’t want to overmix; little flour specks are welcomed here! The dough should start to resemble a thick batter.
Step 5: Fold in the Apples
-
Here comes the star of the show—your Granny Smith apples. Toss them in a bowl with the lemon juice first. This helps to keep them bright and prevents browning. Then, gently fold the apple cubes into the cookie dough.
Step 6: Shape the Cookies
-
Using a cookie scoop or two tablespoons, drop spoonfuls of dough onto parchment-lined baking sheets. Make sure to leave enough space between each cookie; they’re going to spread a bit.
Step 7: Bake and Enjoy
-
Pop them in the oven for 10-12 minutes or until the edges are nice and golden brown. When they come out, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. The aroma wafting through your kitchen will make it all worth it.
Nutrition Facts
Servings 19
- Amount Per Serving
- Calories 115kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 2.2g12%
- Cholesterol 16mg6%
- Sodium 37mg2%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 9g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Unsalted Butter: Using unsalted butter allows complete control over the saltiness of your cookies. Salted butter might add an extra flavor kick, but it’s essential to adjust the salt in the recipe accordingly.
- Brown Sugar: Light brown sugar gives these cookies a remarkably delicious caramel flavor. If you don’t have brown sugar, you can use granulated sugar, but toss in a touch of molasses to mimic that richness.
- Oats: Old-fashioned rolled oats work best because they provide a chewy texture. Quick oats tend to become mushy, and nobody wants that.
- Granny Smith Apples: These apples are not only tart but also stay firm during baking. If you prefer sweeter cookies, try using Fuji or Honeycrisp apples.
- Spices: Ground cinnamon and nutmeg are classic choices, but feel free to experiment with allspice or cardamom for something different. Just a pinch can elevate the flavors tremendously.
- Storage: These cookies are great for storage! Keep them in an airtight container at room temperature for about a week, or freeze them for up to three months.
