Apple-Toffee Oatmeal Cookies
Apple-Toffee Oatmeal Cookies are a sweet fall twist on a classic cookie.
Ingredients
- 1 c. unsalted butter at room temperature
- 1 c. light brown sugar packed
- 1 c. granulated sugar
- 2 extra large eggs at room temperature
- 1 tsp. vanilla paste (see notes)
- 1 1/2 c. all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 3 c. old-fashioned or Irish rolled oats
- 3/4 c. toffee bits
- 1 1/2 c. chopped dried apple
Instructions
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Preheat oven to 350F. Line two baking sheets with parchment paper or Silpat. Set aside.
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With a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium until light and fluffy, about 3 minutes.
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Reduce speed to low and add eggs, one at a time, and vanilla. Scrape down sides of the bowl.
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Add flour, cinnamon, salt and baking powder. Beat until just combined. Add oats and continue mixing until just combined.
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Scrape down sides of the bowl and with mixer on low, stir in toffee bits and dried apple.
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Use a medium (11/2 Tbs.) ice cream scoop to portion dough onto prepared baking sheets, leaving 1-2 inches between each cookie.
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Bake for 12-15 minutes, until top is golden brown and cooked throughout. Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack to cool completely.
Recipe Notes
I've made variations of this recipe several times, and have used both large and extra large eggs, and have not noticed a difference. Use whatever you have on hand.
If you don't have vanilla paste, you may substitute 2 tsp. good quality vanilla extract.