Description
Fresh apple oatmeal cookies filled with chopped pecans, cinnamon & cardamom spice, with crispy brown edges and soft middles. These cookies are truly a warm hug.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (200g)
- 1 teaspoon baking powder (3g)
- 1/2 teaspoon salt (3g)
- 1 1/2 teaspoons ground cinnamon (5g)
- 1 teaspoon ground cardamom (2g)
- 2 cups old fashioned rolled oats (185g)
- 1 cup pecan halves (110g), coarsely chopped (plus a few for topping cookies)
- 1 KORU Apple from Yes! Apples, peeled & diced (110g, roughly 1 cup)
- 3/4 cup (1 1/2 sticks) unsalted butter, room temp. (166g)
- 1 1/2 cups light brown sugar, packed (290g)
- 1 tsp. vanilla extract (3g)
- 1 large egg, room temp. (50g)
Instructions
- In a medium-sized mixing bowl, whisk together your flour, baking powder, salt, cinnamon, and cardamom. Set aside. In a different medium-sized mixing bowl, toss together your rolled oats, chopped pecans, & diced apples. Set aside as well.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together your butter and light brown sugar on medium-high speed for about 1 minute, stopping to scrape the bowl halfway through. Then add your egg + vanilla extract and mix on medium speed for about 30 seconds until fully incorporated.
- With the mixer on low, slowly add your flour mixture spoonfuls at a time until just combined and no flour streaks remain. Then take your bowl off of the stand mixer and fold in your oat/pecan/apple mixture with a spatula.
- Cover the bowl with plastic wrap or lid if you have one and refrigerate for at least 1-2 hours (see notes below) or overnight. When the dough has about 15 minutes left to chill, preheat the oven to 375°F, positioning your racks on the upper and lower thirds of your oven. Prep two large baking sheets with parchment paper.
- Scoop out 3 tablespoons of dough at a time and roll into balls in your hands. Place 8 on each baking sheet spaced a few inches apart. You may have a few balls of dough left, so just keep those in the fridge until you’re ready to bake them.
- Bake at 375°F for 15-17 minutes until the edges start to brown, rotating your baking sheets 180° and top to bottom halfway through. This ensures an even bake as the top of your oven is typically warmest.
- Take them out of the oven and quickly (also gently) push one pecan half into the top of each. Let cool on the baking sheets for 10 minutes before transferring to separate racks to cool completely. Enjoy!
Notes
- Cookies will last for up to 5 days stored in an airtight container at room temperature. The moisture from the apples will keep them soft, though they may begin to brown after the first day.
- Refrigerating the Dough: Just make sure it’s not too wet (the juice from the apples does this) and easy to handle/roll into balls before baking. If it’s too wet, just keep in the fridge until it’s easier to scoop and handle. I left mine in the fridge overnight and just let it thaw for about 10 minutes before I starting scooping and rolling! This also helps minimize spread during the bake, which would completely change the consistency.
- Pecan Half on Top: You can either place the single pecan half on top of each cookie right as they come out of the oven or carefully place them on when the cookies still have about 3 minutes left to bake. Either way, you just want to make sure they’re resting inside the dough enough so they stick without falling off.
- Grab some Yes! Apples: Click here to find a retailer near you! Trust me, their KORU apple is a game changer and totally takes this recipe to another level.
Keywords: cookies, oatmeal, oatmeal cookies, apple cookies, yes apples, fresh apple, cookie recipe, cookie recipes, fresh apple oatmeal cookies, apple oatmeal cookies
