Apple Cinnamon Honey Oatmeal Raisin Cookies (Printable Version)
Chewy oatmeal cookies with diced apple, raisins, cinnamon, and honey for natural sweetness.
# What You'll Need:
→ Dry Ingredients
01 - 1½ cups old-fashioned rolled oats (180 g)
02 - 1 cup all-purpose flour (125 g)
03 - 1 teaspoon ground cinnamon
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - ½ cup unsalted butter, softened (115 g)
07 - ½ cup packed brown sugar (100 g)
08 - ¼ cup honey (60 ml)
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Add-ins
11 - 1 cup peeled, finely diced apple — about 1 medium apple (120 g)
12 - ¾ cup raisins (110 g)
# How To Make:
01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the rolled oats, all-purpose flour, ground cinnamon, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and packed brown sugar together using an electric mixer until creamy and light in color, about 2 minutes.
04 - Add the honey, egg, and vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Avoid overmixing.
06 - Gently fold the finely diced apple and raisins into the dough until evenly distributed throughout.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 11–13 minutes, or until the edges are golden brown and the centers are just set. Do not overbake for a chewier texture.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The honey does something sneaky here: it keeps the centers soft for days without any extra effort.
- They taste like breakfast and dessert had a surprisingly good compromise.
- One bowl of wet ingredients, one bowl of dry, and you are most of the way there.
02 -
- Do not skip the 5 minute rest on the baking sheet or the centers will collapse when you try to move them too soon.
- Finely diced apple matters more than you think because large chunks release too much moisture and make the dough soggy.
03 -
- Take the butter out of the fridge an hour before baking because cold butter will not cream properly and you will end up with greasy flat cookies.
- A light spray of water on your hands prevents the dough from sticking when you are shaping the mounds.