More About Spiced Apple Oatmeal Cookies
Prep Time: 20 minutes minutes Cook Time: 9minutes minutes Servings: 36 Calories: 114kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢3/4 cup butter softened
▢3/4 cups brown sugar firmly packed
▢1/2 cup granulated sugar
▢2 large eggs
▢2 teaspoons vanilla extract
▢1 1/2 cups all-purpose flour
▢1 teaspoon baking soda
▢2 teaspoons pumpkin pie spice
▢1/2 teaspoon salt
▢3 cups large flake oats
▢1 1/2 cups finely diced peeled apple
Instructions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In large bowl, beat together the butter and sugars until creamy. Add in the eggs and vanilla then beat until fully incorporated.
Whisk together the flour, baking soda, pumpkin pie spice and salt in a medium bowl. Add into the butter mixture, mixing in completely.
Add in the oats and apples and stir in by hand.
Drop rounded tablespoonfuls of dough onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown.
Cool the cookies for 10 minutes on the cookie sheets; then remove to wire rack. If you move them too soon they will fall apart!
Cool them completely. Store tightly covered at room temperature for up to 5 days or freeze in a container for up to 3 months.
Notes
See the post above for the best types of apples to use
If you prefer the texture of the skin on the apples, you don’t have to peel them, the choice is up to you.
Nutrition
Calories: 114kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 99mg | Potassium: 48mg | Fiber: 1g | Sugar: 8g | Vitamin A: 136IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢3/4 cup butter softened
▢3/4 cups brown sugar firmly packed
▢1/2 cup granulated sugar
▢2 large eggs
▢2 teaspoons vanilla extract
▢1 1/2 cups all-purpose flour
▢1 teaspoon baking soda
▢2 teaspoons pumpkin pie spice
▢1/2 teaspoon salt
▢3 cups large flake oats
▢1 1/2 cups finely diced peeled apple
Instructions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In large bowl, beat together the butter and sugars until creamy. Add in the eggs and vanilla then beat until fully incorporated.
Whisk together the flour, baking soda, pumpkin pie spice and salt in a medium bowl. Add into the butter mixture, mixing in completely.
Add in the oats and apples and stir in by hand.
Drop rounded tablespoonfuls of dough onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown.
Cool the cookies for 10 minutes on the cookie sheets; then remove to wire rack. If you move them too soon they will fall apart!
Cool them completely. Store tightly covered at room temperature for up to 5 days or freeze in a container for up to 3 months.
Notes
See the post above for the best types of apples to use
If you prefer the texture of the skin on the apples, you don’t have to peel them, the choice is up to you.
Nutrition
Calories: 114kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 99mg | Potassium: 48mg | Fiber: 1g | Sugar: 8g | Vitamin A: 136IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?
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