There are a few weeks left of packing lunches before school is out for the summer. I hadn’t made oatmeal cookies in a while – I really needed to break out of my chocolate chip – peanut butter – M&M’s – sugar cookie rut. I’ve tested a lot of recipes and have done extensive experimentation to arrive at this perfectly soft, moist, oatmeal cookie. I’ll let you in on a little secret – adding a shredded apple to the batter is key!
- 1 stick of butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 Granny Smith apple, peeled and shredded on the large holes of a box grater
- 1 cup flour
- 1 1/4 cups of oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 cup raisins
1. Preheat oven to 350º, line two baking sheets with parchment paper. Place the raisins in a small bowl and pour enough warm water to cover them. This will help to plump up the raisins.
2. Put butter and both sugars in a large bowl, with an electric mixer, beat until light and fluffy. Mix in the egg and vanilla, then the shredded apple.
3. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon. With the mixer on low, add the dry ingredients into the butter/sugar mixture in three batches, until it’s well incorporated. Drain the raisins, pat them dry with paper towels, and add them to the mix.
4. Drop heaping tablespoons 2″ apart on the parchment lined baking sheets, bake for 11 to 14 minutes. Let sit for 5 minutes after removing them from the oven, then transfer to a wire rack to cool. Makes 2 1/2 dozen cookies.