Apple Raisin Walnut Oatmeal Cookies
These cookies are a wonderful start to the almost fall season. When baked, apples and spices fill the whole house with the feeling that September is right around the corner.
Servings: 24 cookies
Calories: 135kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- ½ cup (110 g) Light brown sugar
- ½ cup (100 g) Sugar white
- 1 (1) Egg room temperature
- ½ teaspoon (0.5 teaspoon) Vanilla bean paste
- 1 teaspoon (1 teaspoon) Apple juice
- 1 cup (125 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Ground cinnamon
- ¼ teaspoon (0.25 teaspoon) Ground ginger
- ½ teaspoon (0.5 teaspoon) Baking powder
- 1 ½ cups (121.5 g) Old fashion oats
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- ½ cup (62.5 g) Granny Smith apples, diced small about ½ apple
- ½ cup (72.5 g) Seedless white raisins
- ½ cup (58.5 g) 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, and salt, running a whisk 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. Next, turn the mixer to low and add the dry ingredients. After the dry ingredients are incorporated, stop the mixer and add the apple, raisins, and walnuts. Just mix for a minute; you can use a spatula to ensure they are evenly spread around 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, and make a ball by rubbing your hands together in a circular motion. Put 12 balls onto the sheet pan and flatten them slightly using the bottom of a water glass so they are more of a thick disk shape—Bake at 350°F (175°C or 180°C) for 12-14 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 3 minutes before transferring .them to a wire rack.
Nutrition
Calories: 135kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 38mg | Potassium: 71mg | Fiber: 1g | Sugar: 11g | Vitamin A: 130IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1mg