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Apple Oatmeal Cookies

Apple Oatmeal Cookies

[Photograph: Carrie Vasios]

Thanks to applesauce and chopped apples, these chewy oatmeal cookies have a delicious fruit flavor.

Note: Because there is enough sugar in the dough to sweeten things, be sure to use unsweetened applesauce. Applesauce made from nothing but apples can be found at most supermarkets and health food stores.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Apple Oatmeal Cookies

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About This Recipe

Yield:makes 24 cookies
Active time:10 minutes
Total time:1 hour 25 minutes plus cooling
Special equipment:baking sheets, whisk, parchment paper
This recipe appears in: Cookie Monster: Apple Cinnamon Cookies

Ingredients

  • 2 cups old fashioned rolled oats
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 tablespoons unsalted butter, melted
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon vanilla
  • 1/2 cup unsweetened applesauce (see note)
  • 2/3 cup peeled apple pieces, cut into 1/8 inch pieces, from about 1 Granny Smith apple
  • 1/2 cup roughly chopped toasted walnuts

Procedures

  1. 1

    In a medium bowl, whisk together oats, flour, baking powder, salt, and cinnamon; set aside.

  2. 2

    In a large bowl, whisk together butter, brown sugar, and sugar until smooth. Whisk in egg and vanilla, followed by applesauce. Stir in dry ingredients. Add apple bits and walnuts and stir to combine. Cover dough with plastic wrap (I do this in the bowl as it's very wet) and let rest in refrigerator for 1 hour.

  3. 3

    Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper. Use a cookie scoop or a tablespoon to drop rounded tablespoons of dough onto prepared baking sheets. Bake until cookies are golden at the edges, about 15 minutes.

  4. 4

    Let cookies cool completely on pan—they are slightly sticky but will dry out as they cool. Store in an airtight container, layering with wax paper.

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