Soft Spiced Apple Oatmeal Cookies
Feb 8, 2022 17:22:32 GMT -5
Post by Honoria on Feb 8, 2022 17:22:32 GMT -5
Soft Spiced Apple Oatmeal Cookies
YIELD: 30 TWO INCH COOKIES
PREP TIME
20 minutes
COOK TIME
45 minutes
ADDITIONAL TIME
3 hours
TOTAL TIME
4 hours 5 minutes
Ingredients
1 ¼ cups all purpose flour (162 grams)
½ cup oat flour (45 grams)
2 ½ teaspoon apple pie spice (see notes)
½ teaspoon baking soda
½ teaspoon Kosher salt
½ cup butter, unsalted at cool room temp (113 grams)
1 cup brown sugar (light or dark) (208 grams)
1 large egg, cool room temp
1 ½ teaspoons vanilla extract
1 cup shredded apple ( honey crisp, granny smith) 2-3 apples, core removed (150 grams)
2 teaspoons lemon juice
½ cup golden raisins (79 grams)
1 cup rolled oats (96 grams)
1 cup quick cooking oats (80 grams)
⅔ cup chopped pecans (80 grams)
8 ounces Valrhona Dulcey feves, cut in half ( or a combination of vanilla, butterscotch and caramel baking chips) (225 grams)
Instructions
The cookie batter is chilled before baking. Preheat oven before baking, not before making batter. Each batch takes about 15 minutes to bake - I try to bake 10 cookies per batch for a total of 45 minutes of baking.
In a medium bowl whisk together the flour, baking soda, salt and apple pie spice and set aside.
In a large mixing bowl, or stand mixer, mix together the butter and brown sugar until combined. Add in the egg and mix well.
Shred the apples and sprinkle with lemon juice and let sit for one minute. Wrap in paper towels or a cloth and squeeze out the excess moisture. Add to the mixing bowl along with the raisins and mix to combine. Add in the regular oats and quick cooking oats and mix again. Then finally add in the pecans and the Valhrona Dulcey feves. Cover the bowl with plastic wrap and chill for at least 2 hours up to overnight.
Before baking, heat oven to 350 Deg f (180c) and set out baking sheets lined with parchment paper
Using a 2 tablespoon sized scoop, scoop out cookie dough rounds and place on baking sheets a few inches a part. Slightly flatten with your hand.
Bake for 13-15 minutes until starting to turn golden brown and middles are set.
Let cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Keep cookies in an airtight container at room temperature or in the freezer. These cookies are soft so they will stay soft at room temperature. They will keep best up to 3 months in the freezer. You can also freeze the cookie dough in balls to bake at a later date.
Notes
If you can't find apple pie spices make your own!
In a bowl combine:
4 tablespoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground allspice
½ teaspoon ground cloves
You can keep this in a resealable jar or container or even get a spice jar with the shaker lid.
You can get Valrhona dulcey at Amazon.
link
YIELD: 30 TWO INCH COOKIES
PREP TIME
20 minutes
COOK TIME
45 minutes
ADDITIONAL TIME
3 hours
TOTAL TIME
4 hours 5 minutes
Ingredients
1 ¼ cups all purpose flour (162 grams)
½ cup oat flour (45 grams)
2 ½ teaspoon apple pie spice (see notes)
½ teaspoon baking soda
½ teaspoon Kosher salt
½ cup butter, unsalted at cool room temp (113 grams)
1 cup brown sugar (light or dark) (208 grams)
1 large egg, cool room temp
1 ½ teaspoons vanilla extract
1 cup shredded apple ( honey crisp, granny smith) 2-3 apples, core removed (150 grams)
2 teaspoons lemon juice
½ cup golden raisins (79 grams)
1 cup rolled oats (96 grams)
1 cup quick cooking oats (80 grams)
⅔ cup chopped pecans (80 grams)
8 ounces Valrhona Dulcey feves, cut in half ( or a combination of vanilla, butterscotch and caramel baking chips) (225 grams)
Instructions
The cookie batter is chilled before baking. Preheat oven before baking, not before making batter. Each batch takes about 15 minutes to bake - I try to bake 10 cookies per batch for a total of 45 minutes of baking.
In a medium bowl whisk together the flour, baking soda, salt and apple pie spice and set aside.
In a large mixing bowl, or stand mixer, mix together the butter and brown sugar until combined. Add in the egg and mix well.
Shred the apples and sprinkle with lemon juice and let sit for one minute. Wrap in paper towels or a cloth and squeeze out the excess moisture. Add to the mixing bowl along with the raisins and mix to combine. Add in the regular oats and quick cooking oats and mix again. Then finally add in the pecans and the Valhrona Dulcey feves. Cover the bowl with plastic wrap and chill for at least 2 hours up to overnight.
Before baking, heat oven to 350 Deg f (180c) and set out baking sheets lined with parchment paper
Using a 2 tablespoon sized scoop, scoop out cookie dough rounds and place on baking sheets a few inches a part. Slightly flatten with your hand.
Bake for 13-15 minutes until starting to turn golden brown and middles are set.
Let cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Keep cookies in an airtight container at room temperature or in the freezer. These cookies are soft so they will stay soft at room temperature. They will keep best up to 3 months in the freezer. You can also freeze the cookie dough in balls to bake at a later date.
Notes
If you can't find apple pie spices make your own!
In a bowl combine:
4 tablespoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground allspice
½ teaspoon ground cloves
You can keep this in a resealable jar or container or even get a spice jar with the shaker lid.
You can get Valrhona dulcey at Amazon.
link
