Apple Cinnamon Oatmeal Cookies
These contain fruit - so that means these are good for you, right? Well, we'll just keep telling ourselves that...
Makes about 20 cookies
- 1/2 cup of unsalted butter
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 cup flour
- 1 1/2 cups of rolled oats, old fashioned
- 1/2 teaspoon baking powder
- 1/2 teasppon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon (or less) of ground or grated nutmeg
- 2 medium apples, peeled and diced
- Preheat the oven to 175°C, and line two trays with baking mats or baking paper
- In a stand mixer, cream the butter and sugars together on a high speed until light and fluffy
- Add the egg and vanilla extract slowly and mix until fully combined
- In a large bowl, mix together then oats, flour, baking soda, baking powder, spices and salt.
- On a low speed, slowly add the dry ingredients and mix gently until well combined, then gently stir in the diced apple
- Using a small ice cream scoop, making level scoops of the mixture, place on the prepared baking trays, leaving room to spread slightly
- Bake for 10 to 12 minutes, or until lightly golden. Allow to cool on the baking trays for a few minutes before transferring to a cooling rack.
These cookies are incredibly delicious, however we did find that when stored for a few days started to get soft - still tasty, but soft. Definitely best eaten within a day or two of baking.
Mrs. Regueiro's Plate
The original recipe called for only 1 medium apple, but did also add walnuts. Being a huge apple fan, we put in 2 apples, and no nuts, although the additional moisture from the apples could have caused some of the softness in storage.