Soft Oatmeal Apple Cookies

Oatmeal Apple Cookies pic1

The first taste of fall, the smell of tangy, sweet flavor, the welcome sounds of crispiness. Ahhhh, apples! We put the oven into good use after a long rest in the summer. Apple pies, apple tarts, apple crisp, apple cakes, apple turnovers, the list goes on and on…

Even though apple sauce and apple crisp are on top of my list, today we are making apple cookies. We always look for a healthy snack in between meals. Soft cookie is somewhat a new concept to me, but it is Lynard’s favorite. Honestly, I didn’t think it was possible to make cookies with apples. I laugh at the idea every time the subject comes up. I offer to make a nice apple cake instead.

But after much thoughts and bugging from Lynard, I decided to give it a try. These soft oatmeal apple cookies are wonderful. The oatmeal helps to absorb the moisture from the apples and keeping the cookies in shape. You can taste the apple, lemon and oatmeal in every bite, not too sweet. Get a glass of milk, this is breakfast. Not bad for a cookie.

Oatmeal Apple Cookies pic3

Oatmeal Apple Cookies pic4

Soft Oatmeal Apple Cookies

Heat oven to 350 degrees F. Cook time: 15 to 16 minutes until golden brown.

In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla extract; beat well. Add combined flour, baking soda, cinnamon, nutmeg and salt; mix well.

Add oatmeal first, then apples to the batter; mix well. (For better flavor, chill the cookie dough in the refrigerator for 15 minutes.) Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, do not press down. Bake 15 to 16 minutes until golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Enjoy cookies with a tall glass of milk. Store remaining cookies in a big container, cover tightly. It is best to finish it in 3 to 4 days. I call these my everyday lunch cookies. They are good snacks.

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Print recipe:

Soft Oatmeal Apple Cookies

  • Servings: 3 dozen | Recipe by Leslie at Soups Ahoy
  • Print

Oatmeal Apple Cookies pic5 print

Ingredients and Instructions

1 stick plus 6 tablespoons butter, at room temperature
3/4 cup brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking soda
1/2 to 1 teaspoon ground cinnamon
1/2 teaspoon regular salt
1/8 teaspoon ground nutmeg, optional
3 cups regular oatmeal (Quake 1-minute, uncooked)
2 medium apples (fuji, golden delicious,) peeled, shredded, 1 1/4 cups
1/2 lemon, add zest and juice to apples

Heat oven to 350 degrees F. Cook time: 15 to 16 minutes until golden brown.

In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla extract; beat well. Add combined flour, baking soda, cinnamon, nutmeg and salt; mix well.

Add the oatmeal first, then apples to the batter; mix well. (For better flavor, chill the cookie dough in the refrigerator for 15 minutes.) Drop cookie dough by rounded tablespoonfuls onto ungreased cookie sheets, do not press down. Bake 15 to 16 minutes until golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Enjoy cookies with a tall glass of milk. Store remaining cookies in a big container and cover tightly. Finish in 3 to 4 days.


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https://soupsahoy.wordpress.com/2015/10/02/soft-oatmeal-apple-cookies/

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