Chewy Oatmeal Apple Cookies

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 5g protein
• 52g carbs
• 13g fat
• 3g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 cup finely diced tart apple, peeled
• 1/2 cup raisins or dried cranberries

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper. In a medium bowl whisk together the oats, flour, baking soda, cinnamon, ginger, and salt until evenly combined.
2. 2In a large bowl, beat the softened butter with both sugars using a hand mixer or sturdy spoon for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl.
3. 3Beat in the egg and vanilla until fully incorporated and the mixture looks smooth and glossy.
4. 4Add the dry oat mixture to the butter mixture in two additions, stirring just until no dry streaks remain. The dough will be thick and slightly sticky.
5. 5Fold in the diced apple and raisins until they are evenly distributed. The apple pieces should stay distinct rather than mashed.
6. 6Scoop heaping tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Gently flatten each mound with damp fingers so they bake into even rounds.
7. 7Bake one sheet at a time on the center rack for 11 to 13 minutes until the edges are golden brown and the centers still look slightly soft and underdone.
8. 8Cool the cookies on the baking sheet for 5 minutes so they set, then transfer to a wire rack to finish cooling. They will firm up into a chewy texture as they cool.
9. 9Repeat with the remaining dough. Store cooled cookies in an airtight container; they stay soft for several days thanks to the apple moisture.