Alright, it is Thursday night, and I have been kicking around a few options for this week's cookies. I wanted apples. Granny Smith apples are the perfect choice for baking. They don't get mushy and fall apart. They also seem to have the least amount of moisture—so many ingredients that compliment apples. I choose raisins and chopped walnuts.
A couple of weeks ago, I picked up the light-colored raisins at the store and had been anxious to try them in a cookie. They were golden in color and seedless. I didn't know the differences between White (golden) or black raisins, but I found this comparison on the two from this website Livestrong.com.
Of course, you need a little spice, so I went with cinnamon and ginger. I only added a small amount of ginger since it is a strong spice and went well with the small amount of apple juice. Please email me if you have adapted this recipe with other ingredients; always fun to hear from you.
Apple Raisin Walnut Oatmeal Cookies
Barbara HallIngredients
- ½ cup Butter unsalted 1stick room temperature
- ½ cup Light brown sugar 106 g
- ½ cup Sugar white 99 g
- 1 Egg room temperature
- ½ teaspoon Vanilla bean paste
- 1 teaspoon Apple juice
- 1 cup All-purpose flour 120 g
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground ginger
- ½ teaspoon Baking powder
- 1 ½ cups Old fashion oats 148 g
- ¼ teaspoon Kosher Salt
- ½ cup Granny Smith apples, diced small about ½ apple
- ½ cup Seedless white raisins
- ½ cup Chopped walnuts
Instructions
- Core and dice the apple, so you have small pieces. Weigh or measure the light brown and white sugar into a bowl and set aside. In another bowl, weigh or measure the flour, oats, baking powder, cinnamon, ginger, salt, and run a whisk through to blend.
- With a stand or handheld mixer, add the butter to the sugar and beat on medium speed for 2 to 3 minutes. Add the egg and blend. Next, add the vanilla bean paste and the apple juice. I scrape the sides and across the bottom and mix for another 30 seconds. Turn the mixer to low and add the dry ingredients. Stopping and scraping down the sides and across the bottom. After the dry ingredients are incorporated, stop the mixer and add the apple, raisins, and walnuts. Just mix for a minute or till you think they have integrated throughout the cookie dough. Cover and refrigerate for 30 minutes.
- Line 2 cookie sheet pans with parchment paper. Take the cookie dough out of the refrigerator and using a medium cookie scoop, drop a mound into the palm of your hand, make a ball by rubbing your hands together in a circular motion. Put 12 balls onto the sheet and flatten them, so they are more of a thick disk shape—Bake at 350° for 13-15 minutes. You want the tops not to be shiny. They will be soft when you take them out of the oven. Leave them on the pan for at least 5 minutes.
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