The recipe and the photos have evolved over the years, but this is still my favorite recipe for Maple Apple Walnut Cookies. they are big, soft and chewy and will make your kitchen smell like the holidays any time of year.
The batter is soft and it bakes up into thick, cake-like, cookies loaded with nuts, raisins and apple. The maple syrup helps with softness, but it doesn’t impart a very strong flavor. If you want more maple flavor, add a tiny drop of maple extract.
Maple Apple Walnut Cookies
- 1 cup all-purpose flour 130 grams
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 8 tablespoons unsalted butter softened
- 1/2 cup lightly packed light or dark brown sugar 100 grams
- 1/4 cup sugar 50 grams
- 2 tablespoons applesauce
- 1 large egg
- 2 teaspoons maple syrup
- 1/2 teaspoon vanilla extract
- 3/4 cup quick-cooking or old-fashioned oats 60 grams
- 1/2 cup red or green apple peeled and chopped (56 grams)
- 1/2 cup walnuts toasted and chopped (50 grams)
- 1/4 cup raisins or dried cranberries
- Preheat oven to 375 degrees F. Line two cookie sheets with parchment.
- Stir together flour, salt, baking soda and cinnamon.
- In a large bowl, beat butter and both sugars until creamy. Beat in applesauce. Beat at medium speed, scraping bowl often, then add egg, maple syrup and vanilla and continue beating until well mixed.
- By hand, stir in flour mixture until incorporated. Stir in oats, apple, walnuts and raisins.
- If dough is very soft, cover bowl and chill it for an hour.
- Drop dough with a medium cookie scoop about 2 inches apart onto ungreased cookie sheets. Bake for 12-14 minutes or until edges are lightly browned. Cool completely.