Apple Cinnamon Oatmeal Cookies
Soft, chewy oatmeal cookies with small pieces of tart apple, warm cinnamon and lightly golden edges. Batch yield: 20 cookies, baked in two sequential batches of 10. One serving: 1 cookie, approximately 39 g after baking and cooling. Allow approximately 121 minutes from starting to fully cooled cookies. Prep_minutes means elapsed non-oven time: 30 minutes for butter softening, including 10 minutes of active preparation; 15 additional active minutes for mixing and portioning; 20 minutes of mandatory dough chilling; and 30 minutes for the final batch to cool. Cook_minutes is two sequential 13-minute oven batches. Preheating overlaps chilling. The first batch cools, and the second tray stays chilled, during oven time; these overlapping periods are not counted again. Appliances: Oven; Electric hand mixer; Refrigerator. Equipment: Digital kitchen scales; Measuring spoons; Knife; Chopping board; Vegetable peeler; Two 40 × 30 cm baking trays; Baking paper; Mixing bowls; Whisk; Spatula; Bowl cover; Cookie scoop or tablespoon; Wire cooling rack. Allergens: Contains wheat gluten, milk and egg. Oats may also carry other gluten-containing cereals; check packaged ingredients for additional allergen and cross-contact information. Storage: Once completely cool, store airtight at room temperature for up to 2 days, or refrigerate for up to 5 days. Separate layers with baking paper. Freeze cooled cookies in an airtight container for up to 2 months; thaw covered at room temperature for about 1 hour. The apple keeps these cookies moist, so discard any showing mould or an unusual smell.
95 min
Prep
26 min
Cook
20
Serves
135
Calories
Macros · per serving
2g protein
20g carbs
5g fat
Ingredients
For 20 servings
- 177 g Plain all-purpose flour
- 120 g Rolled old-fashioned oats
- 3 g Ground cinnamon
- 2.5 g Bicarbonate of soda
- 1.5 g Fine salt
- 113 g Unsalted butter
- 160 g Light brown sugar
- 1 whole egg Large egg
- 5 ml Vanilla extract
- 120 g Granny Smith apple, peeled, cored and cut into 5 mm pieces
- 10 ml Lemon juice
Instructions
- 1
Cut the butter into small cubes and leave at room temperature for about 30 minutes, until soft enough to indent easily but not melted. During the first 10 minutes, weigh the ingredients, prepare the apple and toss it with the lemon juice. Line two 40 × 30 cm baking trays with baking paper.
- 2
Whisk the flour, oats, cinnamon, bicarbonate of soda and salt together in a bowl.
- 3
In a separate large bowl, beat the softened butter and brown sugar with an electric hand mixer for about 2 minutes, until creamy and slightly lighter. Beat in the whole egg and vanilla until evenly combined, scraping down the bowl.
- 4
Add the dry mixture and fold with a spatula just until no dry flour remains. Fold in the apple and all its lemon juice. The dough should be thick, scoopable and evenly studded with apple.
- 5
Cover the bowl and refrigerate for 20 minutes to firm the dough and hydrate the oats. During this time, preheat the oven to 180°C/355°F conventional or 160°C/320°F fan, with a shelf in the centre.
- 6
Divide all the dough into 20 equal portions, approximately 43 g each. Place 10 portions on each prepared tray, leaving about 4 cm between them. Gently press into thick discs about 5–6 cm across. Keep the second tray refrigerated while the first bakes.
- 7
Bake the first tray on the centre shelf for approximately 13 minutes, until the edges are lightly golden and set, and the tops look set rather than wet. The centres should remain soft. Remove the first tray and immediately bake the second tray for approximately 13 minutes, using the same doneness cues.
- 8
Let each batch rest on its tray for 5 minutes, then transfer carefully to a wire rack. Cool for a further 25 minutes, until completely cool and firm enough to handle. Allow the final batch its full cooling time before packing.
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