Next, in a separate bowl, combine the rolled oats, whole wheat flour, brown sugar, baking powder, and cinnamon. Once you’ve mixed those dry ingredients together, gently fold them into the wet mixture. You want to be careful here—too much mixing could toughen the cookies, and we want them to be light and soft, don’t we? If you’re feeling adventurous, this is also the perfect moment to toss in those chopped nuts for an extra crunch.
After everything is well incorporated, line your baking sheet with parchment paper. Use a spoon to scoop out the dough and shape it into small rounds; I usually aim for about two tablespoons per cookie. Space them out on the baking sheet because they will spread a little while baking. Now, pop them into the oven and let them bake for about 15-20 minutes, or until they are lightly golden. Your kitchen will smell amazing during this time!
Once they’re out of the oven, let them sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, so don’t worry if they seem a bit soft right out of the oven. You’ve done it! Now it’s time to enjoy the fruits of your labor.
Pro Tips for Best Results
I tested this recipe three ways: with chunky apples, finely grated apples, and even with applesauce. The chunky apple adds an incredible texture and taste that I personally love, but if you want a sweeter cookie, the applesauce does make for a nice, moist base.
Another tip I can’t stress enough is to let the cookies cool properly before you dive in. It’s tempting, I know, but letting them rest allows the flavors to really meld together, and you’ll get that deliciously soft texture that makes you want to come back for more!
Finally, don’t be afraid to make a double batch. These cookies disappear quickly in my household, so I often whip up extra to freeze for busy mornings. They make breakfast a breeze when you can just reheat them!
Common Mistakes to Avoid
One common mistake I’ve made is trying to skip the parchment paper on the baking sheet. Trust me, it’s not worth it. Without it, the cookies can stick and become difficult to remove, which can be disheartening after all that hard work! Keep it simple and line your sheet for easy removal.
Another error to watch for is overmixing the dough. I’ve been guilty of this, thinking I need to ensure everything is perfectly blended. Overmixing can lead to dense cookies, and nobody wants that! Just mix until everything is combined.
You should also be mindful of the baking time. I’ve had a batch turn out too dry because I got distracted and let them bake too long. Keep an eye on them, and check for that lovely golden hue!
Lastly, always remember that not all apples are created equal. I once used a variety that was too tart. Stick to sweeter types like Honeycrisp or Fuji for the best flavor balance in your cookies. (See the next page below to continue…)