- 1/2 cup (1stick room temperature) Butter unsalted
- 1/2 cup (106 g) Light brown sugar
- 1/2 cup (99 g) Sugar white
- 1 ( room temperature) Egg
- 1/2 tsp Vanilla bean paste
- 1 tsp Apple juice
- 1 cup (120 g) All purpose flour
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground ginger
- 1/2 tsp Baking powder
- 1-1/2 cups (148 g) Old fashion oats
- 1/4 tsp Kosher Salt
- 1/2 cup diced small (about 1/2 apple) Granny Smith apples
- 1/2 cup Seedless white raisins
- 1/2 cup Chopped walnuts
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 options of ingredients that compliment apples. I choose raisins and chopped walnuts.
I picked up the light-colored raisins at the store a couple of weeks ago and have been anxious to try them in a cookie. They are golden in color, and the ones I purchased are seedless. I didn’t know what the differences were between White (golden) or black raisins, but I found this comparison on the two from this web site Livestrong.com. You always add a little spice and flavor to your cookies and I found two great ones.
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 but also 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.
Things I used:
Cut one granny smith apple in half. Save the other half just in case you want to add a little more to your half cup or have the chin of your child peeking over the counter, begging for a piece of apple. :-)
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.