Apple Cinnamon Oatmeal Cookies (Printable Version)
Soft, chewy oatmeal cookies with cinnamon apples, raisins, honey, and vanilla. A wholesome anytime treat.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 cups old-fashioned rolled oats
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 3/4 cup packed brown sugar
08 - 1/4 cup honey
09 - 2 large eggs
10 - 1 1/2 teaspoons pure vanilla extract
→ Add-Ins
11 - 1 cup peeled and diced apple (about 1 medium apple)
12 - 3/4 cup raisins
# How To Make:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon until evenly distributed.
03 - In a large bowl, beat the softened butter and brown sugar together using an electric mixer until light, creamy, and smooth.
04 - Add the honey, eggs, and vanilla extract to the butter mixture. Beat until well combined and the mixture appears uniform.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until no dry streaks remain. Do not overmix.
06 - Gently fold the diced apple and raisins into the dough using a spatula until evenly distributed throughout.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, or until the edges turn golden brown and the centers are just set but still slightly soft.
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 and brown sugar combo gives these cookies a deep, caramel like sweetness that feels far more complex than a standard cookie.
- They freeze beautifully, so you can stash half the batch and pretend you have self control for at least two days.
02 -
- I once pulled cookies out too early because they looked pale, but letting them finish on the hot pan for those extra 5 minutes is what sets the centers perfectly.
- Dicing the apple too large was my biggest early mistake because it made the cookies fall apart and bake unevenly.
03 -
- Chilling the dough for 30 minutes before scooping prevents the cookies from spreading too thin in the oven.
- Toasting the oats in a dry skillet for 3 minutes before mixing adds a nutty depth that makes people ask what your secret is.