Apple and White Chocolate Oatmeal Cookies
Oatmeal cookies with white chocolate chips. Winter spices, molasses and vanilla bean paste make this cookie perfect for the holidays or everyday snacking.
Ingredients
- 226 grams unsalted butter softened (2 sticks OR 1 cup), room temperature
- 200 grams packed brown sugar (1 cup)
- 100 grams granulated sugar (1/2 cup)
- 50 grams egg (1 large), room temperature
- 20 grams molasses (1 tablespoon)
- 30 grams apple butter (2 tablespoons), optional
- 10 grams vanilla bean paste or extract (2 teaspoons)
- 190 grams all-purpose flour (1-1/2 cups)
- 5 grams baking soda (1 teaspoon)
- 5 grams ground cinnamon (2 teaspoons)
- 3 grams fine sea salt (1/2 teaspoon)
- 1 gram ground ginger (1/4 teaspoon)
- 1 gram ground cloves (1/4 teaspoon)
- 1 gram ground nutmeg (1/4 teaspoon)
- 200 grams old-fashioned oats (2-1/4 cups)
- 75 grams roughly chopped walnuts (3/4 cup)
- 1 each Honeycrisp apple, grated
- 1/4 cup finely diced unpeeled Honeycrisp apple
- 40 grams white chocolate chips (1/4 cup)
Instructions
- Add unsalted butter, light brown sugar and granulated sugar to stand mixer. Cream butter and sugar until smooth and creamy, about 3 minutes. Scrape down sides of bowl, if necessary.
- Add egg, molasses, apple butter, and vanilla bean paste to sugar mixture. Beat on low until fully incorporated, about 1 minute.
- Add all-purpose flour, baking soda, ground cinnamon, fine sea salt, ground ginger, ground cloves, and ground nutmeg to large mixing bowl. Whisk to combine.
- Add old-fashioned oats and chopped walnuts to flour mixture. Stir to combine.
- Add the sugar mixture to the flour mixture. Fold in with large spatula.
- Add grated apple and fold in with large spatula.
- Cover cookie dough with plastic wrap and chill at least 4 hours and up to 2 days.
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- Roll about 2 tablespoons cold cookie dough into a ball. Place on prepared cookie sheets, 9 to a sheet 3-inches apart. Do not press down. Top each cookie dough ball with diced apple and white chocolate chips.
- Chill remaining dough.
- Bake in hot oven for 12 to 13 minutes. Cool on wire rack.
- Repeat process with remaining cookie dough.
- Store cookies in airtight container.