Chewy Oatmeal & Apple Cookies
Chewy Oatmeal & Apple Cookies.
These thick, soft, and chewy oatmeal and apple cookies are perfect for quick grab-and-go breakfast!!
Servings 24 cookies (aprox)
1 cup (125 grams) all-purpose flour (spooned & leveled)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter, softened (this is very important)
1/2 cup (100 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 and 3/4 cup (175 grams) old-fashioned rolled oats
1 medium apple (120 grams) peeled, cored, and diced into small pieces. (The size of mini chocolate chips.)
*For a gluten-free version, use gluten-free oats and gluten free baking flour, Bob's Red Mill have both things and they work great for this recipe, but any brand that you find will be fine too.
In a large bowl, mix together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until smooth. Add in the egg and vanilla, making sure to mix well after each ingredient.
Slowly add the dry ingredients to the wet ingredients and mix until just combined. Mix in the oats, then the chopped apple until fully combined.
Cover and refrigerate the dough for at least 30 minutes.
Preheat oven to 180 C degrees (350 F). Line baking sheets with parchment paper or a silipat mat.
Remove the dough from the refrigerator and scoop two tablespoon sized pieces of dough onto the prepared baking sheets.
Bake at 180 C (350 F) for 12-14 minutes.
Remove from the oven and allow to cool on the baking sheet for about 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Store cookies in an airtight container on the counter for up to 2-3 days, you can freeze them too.
It’s extremely important to measure both the oats and flour correctly using measuring cups (spooned & leveled method) or a kitchen scale. Too much of either will dry out the cookies and leave them cakey instead of chewy.
I use Empire Apples because they’re not super sweet and I like them for baking, but you can use Lobo, Spartan, Granny Smith, Fuji…. I would avoid the Golden Delicious family (yellow or red), they’re overly sweet for my taste and they tend to get mushy when you bake them.
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