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Nutrition Facts
Serving Size 41 g
(Approx. 24 Servings)
Amount Per Serving
Calories 110 Calories From Fat 10
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 170 mg 7%
Total Carbohydrate 22 g 7%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 3 g
Vitamin A 0% • Iron 6%
Vitamin C 0% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Apple Cinnamon Oatmeal Cookies

Prep Time
50 minutes
Cook Time
20 minutes
Total Time
1 h 10 m
Serves
24  People

Ingredients

Recipe makes 24 Servings

8 Oz unsalted butter, softened
1 cup(s) granulated sugar
3/4 cup(s) brown sugar
1 Tbsp vanilla extract
1 Tsp fine sea salt
2 Tsp cinnamon
1 Tsp baking powder
1 Tsp baking soda
2 1/4 cup(s) all purpose flour
3 cup(s) old fashioned rolled oats
2 cup(s) Envy apples, peeled and diced small or minced
2 large eggs
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Instructions

1
In a stand mixer cream together butter, sugars, vanilla, salt, cinnamon, baking powder, and baking soda until fluffy and creamy. Scrape down sides as needed.
2
In a separate bowl combine flour, oats and diced apples and mix well to combine.
3
Add eggs one at a time and allow to fully incorporate before adding each additional egg.
4
Once eggs are added, add half of flour mixture and beat until incorporated then add remaining flour mixture and mix until smooth with no flour spots remaining.
5
Remove bowl from the stand, scrape down sides, and remove paddle. Cover and refrigerate dough for at least 30 minutes to allow dough to rest.
6
Preheat oven to 350ºF while dough is resting. Line a sheet pan with parchment paper.
7
When ready to bake, scoop dough about 2 inches apart on prepared sheet pan. Bake for 15 to 20 minutes or until cookies are golden brown and just set in the middle.
8
Repeat process with each remaining batch. Allow to cool and set before serving.
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