Apple Oatmeal Cookies and More Pressure Cooker Treats
These apple oatmeal cookies are a cozy treat perfect for any time of year. Chewy oats, tender apple chunks, and warm spices come together in a soft, sweet cookie baked partly with pressure cooker magic for fast, flavorful results.
Ingredients
Main ingredients
- 16 oz apple cider about 2 cups
- 7.5 oz all purpose flour 1 ½ cups, remember the note
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon table salt
- 8 oz unsalted butter room temp but still firm
- 8 oz granulated sugar 1 cup
- 4 oz light brown sugar ½ cup, packed
- 2 eggs large
- 1 teaspoon vanilla extract
- 10 oz old-fashioned rolled oats 3 cups
- 1 apple peeled and cut into ¼ inch cubes
- 2 oz confectioner sugar ½ cup
Instructions
Instructions
- Preheat your oven to 350°F (175°C). This step is key even when you use the pressure cooker for parts of the process—gotta get that baking right.
- In a medium bowl, whisk together your flour, baking soda, cinnamon, ginger, and salt. Makes a ready mix that’s evenly spiced.
- Grab a large bowl and cream together the butter, granulated sugar, and brown sugar until it looks light and fluffy like a cloud.
- Beat in your eggs one at a time, make sure each one blends well before adding the next. Then stir in vanilla extract.
- Slowly add your dry ingredients to the wet mix, but don’t overmix, just until combined. It’s okay if it’s kinda lumpy—that’s good.
- Pour in the apple cider slowly, stirring gently till it’s all mixed in. Then fold in the oats and apple cubes—this is where it starts to get chunky and hearty.
- Drop dough by rounded tablespoons on a baking sheet lined with parchment paper.
- Pop those in oven and bake for 12-15 minutes till golden brown around edges.
- Let them cool 5 minutes on the sheet, then move to wire rack to cool completely.
Notes
Use quick release to speed up your cooking once pressure’s built. Cut butter into chunks and chill a bit before creaming to blend smoother. Peel and cube apples ahead. Line baking sheet with parchment paper. Mix dry ingredients in bulk for multiple batches.
Leftover cookies keep well in airtight container on counter for 3 days, in fridge for up to a week, or frozen wrapped in foil in freezer bag.