Today’s recipe is for Apple Cinnamon Oatmeal Cookies. Even my kids (who do not like oatmeal or oatmeal cookies) will eat these!! They really are so delicious!!
First, let me say that oatmeal cookies are one of my favorite cookies, but the crazy person who decided one day to put RAISINS in a cookie really has a serious problem.
REALLY!? RAISINS IN A COOKIE?!?!
Practically any flavor of baking chips are fine, fruit is fine, LOTS of things added to oatmeal cookies are fine.
EXCEPT for RAISINS.
Anyway. Let’s get on with the good cookies I made just to share with you.
What these cookies are:
- So delicious you can eat just one.
What these cookies are not:
- Hard to make
- Full of not-ok-for-cookies ingredients (looking at you raisins)
Quick note, I like to use bread flour for my cookies because it makes them thicker. If you don’t have bread flour or you don’t want to purchase a different kind of flour just for making cookies, all-purpose flour works just fine. The same goes for the white, whole wheat flour, you can use all-purpose flour instead as well.
What is your favorite kind of cookie? What is your stance on raisins in cookies? Tell me in the comments below ↓.
These Apple Cinnamon Oatmeal Cookies are thick and chewy with just the right amount of apples and cinnamon.
- 1 1/4 cups bread flour
- 1 cup white whole wheat flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup (2 sticks) salted butter, at room temperature
- 3/4 cups white granulated sugar
- 3/4 cups lightly packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1-2 cups chopped apples (2-4 granny smith apples)
- 2 cups cinnamon chips
- 1 1/2-2 cups oatmeal
- Heat oven to 350 degrees.
- Peel, slice, & dice apples, toss with 1 cup granulated sugar & 1 tbsp cinnamon.
- Cook apples on stovetop at medium heat until they are tender.
- In a medium bowl, sift flours, salt, & baking soda.
- Use an electric mixer to beat in the sugars, eggs, & vanilla.
- Add cinnamon chips, apples, & oatmeal.
- Place heaping tablespoonfuls of the dough on a baking sheet, 2 inches apart.
- Bake for 8-10 minutes until the edges are just starting to turn brown.
- Cool for a few minutes on the baking sheets, remove the cookies and cool completely on a wire rack.
Optional: While the cookies are still warm, press a pecan half into the middle of the cookie. Delicious!
- Serve with milk or iced coffee and ENJOY!
If you don't want to use bread flour &/or white whole wheat flour, you can use all all-purpose flour just fine.
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