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Browned butter gives these apple oat cookies a toasted aroma. Small peeled apple pieces soften in the dough while the edges turn golden around a tender middle.
Ingredients
- 110 g unsalted butter
- 100 g light brown sugar
- 50 g white sugar
- 1 large egg
- 1 tsp vanilla extract
- 140 g plain flour
- 100 g rolled oats
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 100 g peeled apple, cut in 5 mm pieces
Method
- Melt butter in a small light-colored saucepan over medium heat. Stir as it foams, then watch for golden-brown milk solids and a nutty aroma, about 4–6 minutes. Immediately scrape into a heatproof mixing bowl. Cool 15 minutes until warm but not hot.
- Stir both sugars into the browned butter, then beat in the egg and vanilla. In another bowl combine flour, oats, baking soda, cinnamon and salt.
- Fold dry ingredients into the butter mixture. Pat the apple pieces dry and fold them in. Chill the dough 20 minutes while the oven heats to 180°C / 350°F.
- Line two baking sheets. Divide the dough into 16 equal mounds, spacing them at least 5 cm apart, and flatten each slightly to about 1.5 cm thick.
- Bake one tray at a time for 12–14 minutes, until the edges are golden and the centers look set but still soft. The second tray may need a minute less if it has warmed at room temperature.
- Cool on the baking sheet for five minutes before moving to a rack for at least five minutes more. The apple keeps the middle soft; these are not crisp storage cookies.
- Keep fully cooled cookies covered in the refrigerator for up to four days, allowing a portion to come to room temperature before eating. Freeze extra cookies individually.
Watch the butter
Milk solids brown quickly once the foaming settles. Transfer promptly so they do not burn in the hot pan.
Keep apple pieces small
Five-millimeter pieces cook within the short baking time and distribute through each cookie.
Leave room to spread
These mounds need space around them. Bake in two batches rather than crowding a tray.
FAQs
- How many servings does this make?
Makes 16 servings using the pan or equipment listed.
- What should I check before serving?
Cool on the baking sheet for five minutes before moving to a rack for at least five minutes more. The apple keeps the middle soft; these are not crisp storage cookies.
- How should I store leftovers?
Keep fully cooled cookies covered in the refrigerator for up to four days, allowing a portion to come to room temperature before eating. Freeze extra cookies individually.
