Description
These chewy salted apple oatmeal cookies are the epitome of chilly fall vibes. I took my all-time favorite oatmeal raisin cookie recipe and made it even better by adding diced granny smith apples and flake sea salt on top.
Ingredients
- 1 cup Flour
- 2 cups Rolled Oats
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Allspice
- ¼ teaspoons Ginger
- ¼ teaspoons Cardamom
- ½ cups Butter, Melted
- ¾ cups Dark Brown Sugar
- 1 Egg
- 1 Tablespoon Molasses
- 1-½ teaspoon Vanilla Extract
- ½ cups Granny Smith Apples, Chopped Into 1/4-inch Pieces
- ¼ cups Raisins (optional)
- Flaky Sea Salt
Preparation
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a small bowl, mix flour, oats, baking soda, salt and spices. Set aside.
In a medium bowl, using mixer with the paddle attachment (or by hand), mix melted butter and sugar until well-combined. Add egg and mix on high until incorporated, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add molasses and vanilla and mix until combined.
Add dry ingredients and mix on low until just combined. Gently fold in apples and raisins.
Scoop dough and place 3 inches apart on a cookie sheet. Lightly press down on the top of each cookie to flatten slightly into a disc shape. Sprinkle with flaky sea salt.
Bake for 12–15 minutes until lightly browned on the sides. They will look slightly underdone in the centers. They will continue to set while cooling. Remove from the oven and let cool on baking sheet for 3 minutes before transferring to a wire rack.
