Thick and chewy, these updated oatmeal cookies are filled with chunks of fresh apple and walnut and redolent of cinnamon.
Ingredients
1 cup butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 Granny Smith apple*, peeled and diced 1/4″
1/2 cup chopped walnuts
36 walnut halves, for garnish (optional)
Directions
- Pre-heat oven to 350F and line baking sheets with parchment paper.
- In a large mixing bowl, beat butter, brown sugar and sugar together until light and fluffy. Add eggs and vanilla, then beat until combined. Set aside.
- In a separate medium mixing bowl, whisk flour, baking soda, cinnamon and salt together.
- Stir flour mixture into butter mixture and mix until blended.
- In a separate bowl, stir together oats, chopped apples and walnuts, then add to the flour/butter mixture until blended.
- Drop by heaping tablespoons onto prepared baking sheets. Bake for 12-15 minutes or until edges just start to brown. Allow to cool for 5 minutes before removing to wire racks to cool completely.
Notes
- * Granny Smith apples are the best for cooking because they don’t turn to mush. You can use a different kind of apple, but most won’t have the same texture as a Granny Smith apple would.