in partnership with Josh Lehenbauer (Josh Lehenbauer)

Fresh Apple Oatmeal Cookies

For these apple oatmeal cookies, the dough can be a bit wet! This really just comes from those apple juices—which also lends to the overall flavor and texture. So because of this, yes, there’s some chill time involved. We promise it’s completely necessary—and worth the wait!

This Recipe Loves

Best For

  • Dessert

Cook Time & Servings

Yields 16-18 Cookies

Ingredients

  • 1 ½ c all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground cardamom
  • 2 c old-fashioned rolled oats
  • 1 c pecans, coarsely chopped (plus a few pecan halves to top cookies)
  • 1 KORU apple, peeled and diced (about 1 c)
  • ¾ c (1 ½ sticks) unsalted butter, room temperature
  • 1 ½ c packed light brown sugar
  • 1 tsp vanilla extract
  • 1 large egg, room temperature

Directions

  1. In a medium-sized mixing bowl, whisk together flour, baking powder, salt, cinnamon, and cardamom. Set aside. In a separate medium-sized mixing bowl, toss together your rolled oats, chopped pecans, and diced apples. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and light brown sugar on medium-high speed for about 1 minute, stopping to scrape down the sides of the bowl halfway through. Then add the egg and vanilla extract. Mix on medium speed for about 30 seconds, until fully incorporated.
  3. With the mixer on low, slowly add the flour mixture, spoonfuls at a time, until just combined and no flour streaks remain. Remove bowl from the stand mixer and fold in the oat/pecan/apple mixture with a spatula.
  4. Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour or overnight. About 15 minutes before baking, preheat oven to 375º F and position racks on upper and lower thirds of the oven. Prepare two large baking sheets with parchment paper.
  5. Scoop 3 Tbsp of dough and roll into a ball between your palms. Evenly space 8 dough balls on each baking sheet and keep remaining dough in the fridge until ready to bake.
  6. Bake for 15-17 minutes until edges start to brown, rotating the baking sheets 180º and switching between top and bottom racks. (This ensures an even bake since the top of your oven is typically warmer than the bottom.)
  7. Remove baking sheet and immediately (and gently!) press one pecan half on top of each cookie. Allow to cool for 10 minutes on the baking sheet before transferring to a cooling rack.