A handful of pantry staples, two fresh apples, and a quiet afternoon come together to create the coziest batch of oatmeal cookies you didn’t know you needed.
Ingredients (10 people):
- 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, softened to room temperature
- 1 cup packed light brown sugar (demerara preferred, but light brown works too)
- 1 large egg, at room temperature
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups quick oats, ground into a coarse powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 medium apples, peeled, cored, and cut into 1/2-inch cubes
- 1/3 cup finely chopped pecans
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Instructions:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a stand mixer, cream the butter and sugar together on medium speed for about 3 minutes, until light and fluffy.
- Add the egg and beat for another minute until smooth.
- Sift the flour, baking powder, and baking soda into the bowl. Add the ground oats, cinnamon, and vanilla extract. Mix for 1–2 minutes until everything is combined.
- Remove the bowl from the mixer. Stir in the diced apples and chopped pecans by hand.
- Using two spoons, scoop 1.5-inch mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 15–20 minutes, or until lightly golden.
- Let cookies cool to room temperature, then store in an airtight container in the fridge. (Due to the fresh apples, refrigeration is important.)
Best enjoyed the same day.
Tip: If the cookies get soggy from the apples, reheat in a 320°F (160°C) oven for 5–7 minutes to dry them out. Let cool before serving and return to an airtight container.