Description
Delight in these chewy and flavorful Toffee Apple Oatmeal Cookies, combining the sweet crunch of toffee bits with tender dried apple cubes and hearty old-fashioned oats for a perfect snack or dessert. These cookies offer a balanced sweetness with a touch of cinnamon, baked to golden perfection for an irresistible treat.
Ingredients
Scale
Wet Ingredients
- ⅔ cup (150 g) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- ⅔ cup (134 g) granulated sugar
- ⅔ cup (140 g) packed light brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ⅔ cups (208 g) all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 ⅓ cups (145 g) old fashioned oats
Add-ins
- 1 ½ cups (200 g) dried apple cubes
- ¾ cup (100 g) toffee baking bits
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (or 350°F if a less spread cookie is desired). Line two heavyweight, light to medium colored baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a mixing bowl or stand mixer bowl, beat the room temperature butter until fluffy. Add granulated sugar, light brown sugar, baking soda, and fine sea salt. Beat on medium-high speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to ensure they are fully emulsified. Scrape down the sides of the bowl as necessary. Then add the vanilla extract and mix briefly to combine.
- Incorporate Dry Ingredients: Add the all-purpose flour and ground cinnamon to the mixture and mix on low speed until the flour is nearly incorporated. Be careful not to overmix at this stage.
- Add Oats, Apples, and Toffee Bits: Gently fold in the old fashioned oats until just combined. Then add dried apple cubes and toffee baking bits, making sure they are evenly distributed throughout the dough.
- Form and Shape Cookies: Using a medium (#40) cookie scoop or approximately 2 tablespoons of dough, scoop dough balls onto the prepared baking sheets, spacing them 2 to 3 inches apart to allow for spreading. For flatter cookies, use room temperature dough and press each ball slightly into a puck shape. For thicker cookies, chill dough balls for 20-30 minutes and leave them as is. It is recommended to bake a test cookie to check the shape before proceeding.
- Bake: Bake cookies for 13 to 15 minutes at 325°F, or 9 to 11 minutes at 350°F, until the edges are golden brown and the centers no longer appear raw.
- Shape Cookies and Cool: Immediately after baking, use a large round cookie cutter to gently swirl around each cookie’s edge to tuck them in and create a perfect circle. Alternatively, use the concave sides of two spoons to achieve a similar effect. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Repeat and Store: Repeat baking with remaining dough, allowing baking sheets to cool completely before adding more dough. Cookies can be stored in an airtight container for up to 5 days.
Notes
- The baking temperature affects cookie spread; 325°F yields chewier cookies, 350°F produces thicker cookies with less spread.
- Pressing down dough balls before baking results in flatter cookies; chilling dough leads to puffier cookies.
- Using parchment paper and letting baking sheets cool between batches helps maintain cookie shape and prevents sticking.
- Test one or two cookies first to confirm desired texture and shape before baking the entire batch.
- Store cookies in an airtight container to retain freshness for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
