- ½ cup butter
- 1 cup brown sugar firmly packed
- 1 tsp vanilla
- 1 egg
- ¾ cup + 2 Tbsp flour
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- ½ tsp freshly ground nutmeg
- ½ tsp baking soda
- Pinch salt
- 1 ½ cups large rolled oats
- 2/3 cup apple diced, small (dried apples can also be used)
- ½ cup chopped pecans optional
Cream the butter and brown sugar together well. Add egg and vanilla and beat until light and fluffy.
Sift together the flour, cloves, cinnamon, nutmeg, baking soda and salt.
Fold into the creamed mixture. When the dry ingredients are almost incorporated, add the rolled oats, apple and pecans.
Chill the dough for for at least an hour or two. Form 1/4 cup measures of dough into balls and place onto a parchment lined cookie sheet about 3 inches apart. Press down slightly to form thick disks.
Bake at 350 degrees for about 15 minutes or until evenly golden brown throughout. Makes about one dozen large cookies.
- Baking times to get chewy cookie recipes just right, can vary by a couple of minutes depending on your oven and the type of metal pan being used. I find aluminum cookie sheets best as they do not burn so readily as darker metal pans. - Experiment with baking a few cookies at a time and get the timing and temperature perfect for your oven and baking pans.
- Always chill your cookie dough. Warm dough will spread quickly on the pan and you'll have flat cookies.
- Parchment paper is best for cookie sheets. Greasing a pan can increase the likelihood of burning the bottoms of cookies, particularly in ovens that run hot.
- Chewy cookies tend to fall a little at the centers when they come out of the oven. This is perfectly normal and a cookie that is a minute under baked is always better than a cookie that is a minute over baked.