There are only two ways I’ll eat green apples: baked into something delicious, or smothered in peanut butter. This recipe checks both boxes in one delightful cookie.
These cookies have an oatmeal peanut butter base that’s nutty and satisfying. You mix in little chunks of apple, which soften up in the oven. Cinnamon and allspice add the perfect hint of spice, a bit like what you’d find in apple pie. It’s a sweet, nutty, hearty combination, with a complementary mix of flavors in every bite. I picked this recipe to use up the last of my giant bag of Granny Smiths. Now that I’ve tried these cookies, though, I think the reverse is going to happen: I’ll start buying green apples just to make another batch of Oatmeal Peanut Butter Apple Cookies
Since these cookies use fresh apple, they’re best eaten the day you make them. The apples get mushy over time and make your cookies a bit mushy. These still got rave reviews for flavor on Day 2, but the texture was much better on Day 1. By the time I put these out for the lunch crowd at my office, they’d already lost their shape and were falling into soggy pieces. Very delicious, very peanut buttery pieces.
Oatmeal Peanut Butter Apple Cookies
Original recipe: Two Peas and their Pod. I’ve rewritten things a bit and added commentary.
Yield: 20 cookies
Suggested equipment: Mixer
Total Time: 35 minutes
Cook Time: 11 minutes
- 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned oats
- 1 cup diced apple, peeled
Step by Step Directions
- Preheat your oven to 350F
- In a medium bowl, whisk together your flour, baking soda, cinnamon, allspice and salt
- Use your mixer to beat the butter, sugar and brown sugar together until it’s smooth and creamy
- Add in your peanut butter and mix it all again until it’s smooth
- Add your egg and vanilla, then mix the dough again
- Turn your mixer to “low” and add in the flour mixture bit by bit. Mix until it’s just combined
- Stir in your oats and apples by hand with a spoon
- Roll the dough into tablespoon sized balls and place them on a lined cookie sheet. Make sure to bake the dough right away–if you let it sit out, it will get really runny because the apples add moisture!
- Bake the cookies 11-12 minutes, or until light and golden brown around the edges
- Let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely. Make sure they’re actually, really, truly cool before you try moving them again… or else they will fall apart.