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Close up of Chewy Chai Apple Oatmeal Cookies showcasing the chunks of apple, walnuts and raw sugar sprinkles.

Chewy Chai Apple Oatmeal Cookies

A scrumptious little soft and chewy cookie that comes together easily with a couple of bowls and a wooden spoon! The warm chai spices, the autumn apples, and the addition of chopped walnuts create a most welcome aroma as they bake in the oven.
Course Baking
Cuisine North American
Keyword apple cookies, apple oatmeal cookies, chai spices
Prep Time 40 minutes
Cook Time 13 minutes
Chill Time 29 minutes
Servings 30 cookies

Ingredients

  • 280 grams (2 1/4 cups) AP flour, can use a gluten free cup for cup blend
  • 130 grams (1 1/2 cups) rolled oats
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 tsp chai spices
  • 1 tsp cinnamon
  • 170 grams (3/4 cup) butter, softened to room temperature
  • 200 grams (1 cup) packed light or golden brown sugar
  • 100 grams (1/2 cup) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 175 grams (1 1/2 cups) small diced firm apple like Gala, Fuji or Granny Smith, portions are approximate, measure with your heart!
  • 60 grams (1/2 cup) chopped walnuts, optional

Instructions

  1. Preheat the oven to 350F. Line one or two baking sheets with parchment paper.
  2. Combine the flour, rolled oats, baking soda, baking powder, salt, chai spice blend, and cinnamon in a bowl. Set aside.
  3. In a large bowl, cream the softened butter with the two sugars. You can use a hand held mixer or stand mixer, but I have even found that a little elbow grease and a spatula will work. You want the mixture completely blended, light and fluffy.
  4. Slowly add in the eggs and then the vanilla.
  5. Use a large spoon to add in the dry ingredients, working with a little at a time, till all the dry ingredients are in the bowl. Once just combined, stop.
  6. Fold in the apple chunks and chopped walnuts (if using) gently. At this point the dough will be sticky. Chill for 30-60 minutes.
  7. When ready to bake, scoop out portions between 1-2 tablespoons onto the baking sheet. Space the cookies out a good two inches.
  8. Bake between 10-13 minutes, depending on the size of the cookies, and your oven. You are looking for the cookies to be golden brown around the edges, and the middles to be just set.
  9. Transfer the baking sheet to a wire cooling rack, and let the cookies cool for about five minutes. Then they should be firm enough to move directly to the cooling racks using a spatula, to cool completely.
  10. They will keep in a sealed container for up to five days, or in the fridge for a week.

Recipe Notes

You can bake the unbaked cookie dough balls, but bake from frozen, thawing first may change the texture as the apple juices will alter the dough consistency. To flash freeze, just place the dough balls onto a wax paper lined baking sheet and place the sheet into the freezer. Once frozen (about two hours), transfer the dough balls into a freezer bag. Use within two months. When ready to bake, just adjust the time in the oven to account for baking from frozen.
You can freeze baked cookies on a wax paper lined sheet. Once frozen, transfer the cookies to a freezer bag. This will ensure that they won't stick to each other in the freezer.

Here is my Chai Spice Blend recipe