Apple Oatmeal Toffee Cookies

  • 1 cup unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/3 tsp salt
  • 1/2 tsp  ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 stick unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cup quick oats
  • 1 small apple, shredded and water drained (about 1/2 cup)
  • 1/4 cup Heath bits
  • 1/4 cup dried cranberries


1.  In a small bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg.  Set aside.

2.  In a large bowl, beat butter and sugars together until light and fluffy, about 2 minutes.  Add egg and vanilla, beat until well incorporated.

3.  Reduce speed to low and slowly add in flour mixture.  Mix just until combined.  Add oatmeal, apple, heath bits, and cranberries and stir by hand until combined.  Cover dough with plastic wrap and refrigerate for at least an hour.

4.  (When ready to bake) Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Using a medium scoop, place tablespoon size dough onto cookie sheets.  Bake for 12-15 minutes or until edges start to turn golden brown.  Remove from oven and allow to cool on pan for 5 minutes before transferring to a cooling rack.


  • I tried the apples small diced, medium diced, and shredded and found that the shredded produced the best cookie.  
  • Watch your baking time.  Mine took about 12 minutes, sometimes  a little less.  Be sure to remove cookies when edges start to turn golden brown.

Baking with Basil