Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

Ready for fall, even if only psychologically? These Chewy Apple-Cranberry Oatmeal Cookies are loaded with apple, cranberry, and walnut. They are autumn in a single bite!

I will always prefer chewy cookies over crisp ones, and these are especially chewy thanks to the apple pieces, dried cranberries, and walnut bits along with the oats. They are such a great combination!

I love using apple butter in this recipe because of the deeper flavor, but by all means, you can substitute applesauce. It’s certainly cheaper and easier to find. (Just to note, I have a great Crock Pot Apple Butter recipe on the old Live Journal if you want to make your own.)

PrintBready or Not Original: Chewy Apple-Cranberry Oatmeal CookiesThese chewy cookies are infused with autumnal flavors, but are great year-round!Course Dessert, SnackKeyword apple, apple butter, applesauce, cranberries, oats, walnutsServings 55Author Beth CatoEquipmentcookie sheetparchment paperteaspoon scoop or spoonIngredients1 baking apple such Granny Smith or Gala2 cups old-fashioned oats also called rolled oats1 cup all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon kosher salt1/4 teaspoon ground nutmeg1 cup brown sugar packed1/4 cup unsalted butter melted and cooled1/4 cup apple butter or applesauce1 large egg room temperature1/2 cup dried cranberries1/2 cup walnuts or pecans, choppedInstructionsPreheat oven at 35-degrees. Line cookie sheet with parchment paper. Peel apple and finely chop enough to fill 1/2 cup. This likely will not be an entire apple; eat and enjoy the rest.Mix together oats, flour, cinnamon, baking soda, salt, and nutmeg. In a separate bowl, combine the brown sugar, butter, apple butter, and egg. Gradually incorporate the contents of bowls. Fold in the chopped apple, cranberries, and walnuts.Use a teaspoon scoop or spoon to place dough, spaced on, on prepared cookie sheet. Bake for 10 to 12 minutes, until set but still soft. Let sit on cookie sheet on stove for a few minutes before transferring to a cooling rack. Continue to bake rest of dough.Store in a sealed container at room temperature.OM NOM NOM!