Move over traditional oatmeal raisin cookies, there’s a new kid in town. Adding diced Red Prince apple makes these cookies moist and chewy, plus you can feel good about eating cookies because of the fresh fruit.
This recipe was featured in The Sun! Read the article by Senior National Lifestyle and Food Editor, Rita DeMontis.
Your New Favourite Oatmeal Raisin & Red Prince Apple Cookie
Makes 39 cookies
- 1 cup (250 mL) butter, room temperature
- 1 cup (250 mL) packed brown sugar
- ¼ cup (60 mL) white sugar
- 2 large eggs
- 1 tsp (5 mL) vanilla
- 1 ½ cup (375 mL) all purpose flour
- 2 tsp (10 mL) cinnamon
- 1 tsp (5 mL) baking soda
- 3 cups (750 mL) large flake oats (not quick-cooking oats)
- 1 cup (250 mL) Red Prince apple, finely diced (approx. 1 medium apple)
- ½ cup (125 mL) raisins
Using a mixer, combine butter with both sugars until light and fluffy, about 4 to 5 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, scraping down sides of bowl as needed. Beat for 2 minutes. Mix in vanilla.
Add flour, cinnamon, and baking soda. Combine just until incorporated.
Add oats, one cup at a time, and mix well. Stir in the apple and raisins. Transfer bowl to fridge and chill dough for 20 to 30 minutes. Preheat oven to 350°F and line baking sheets with parchment.
Using a tablespoon, evenly place 12 cookies per baking tray. You will need to bake the cookies in two batches, preparing two trays at a time. Keep remaining cookie dough in fridge between batches.
Bake for approx. 12 to 15 minutes, or until the centres are set and the edges are golden brown. Cool for 5 minutes, then transfer to cooling rack.