So my parents, Tory & AJ and Derek & I have now all planted apple trees in our respective yards. We talked about it for years but finally pulled the trigger this year, same with Tory & AJ. But Dad, got his – I think for Father’s Day from my Mom, two years ago. Surprisingly, he got his first apple this year! I say surprisingly because I always thought it took longer to get apples from new trees. We all happened to be home in Ely last weekend so we harvested his one apple and incorporated it into our dinner salad. That way we all got to enjoy it. And let me tell you, it was one good apple! So of course, as I sit down to write my next post after a little hiatus, I had to pick an apple recipe.
These apple pie oatmeal cookies were my answer to wanting an apple cookie. I wanted something soft and chewy, yet substantial enough to hold onto the apples which meant oats needed to be involved. I started with this recipe from Amy’s Healthy Baking as my base recipe and tweaked it a little bit as I went along.
Here’s what you need:
First things first, finely dice up your apples. You want 2 cups of apples. From 1-2 depending on the size of your apples. I don’t even both taking the skin off. Make sure to dice them small though so they soften – they won’t be in the oven long. I’d say about a quarter inch.
Mix your dry ingredients together. I did this in my ‘cookie kit’ by putting them all in a bag and shaking them up. I always do cookie kits around hunting time because then I have cookies measured out and ready to go – just add butter, eggs, and other perishables. If you are making these as you go, in a bowl whisk together some quick-cooking, 1 min oats, white whole wheat flour, baking powder, cinnamon, and salt.
To mix up the cookies, you are going to start by beating melted butter (that’s cooled), two eggs and some vanilla. Stir in some agave. Then add the dry ingredients and stir until just mixed. Finely, mix in your apples.
Here’s your finished cookie dough.
Scope onto a baking sheet in 1 ½ T scoops. Two spoons work but I like to use a cookie scoop (#CommissionsEarned).
Flatten the cookies slightly with your fingers or the back of your cookie scoop or spoon.
Bake at 325 degrees for about 12-14 minutes, until lightly golden.
Cool on the pan for 5 minutes and then transfer to a cooling rack.
Store cookies in an airtight container.
- 2 c quick, 1 min oats
- 1 ½ c white whole wheat flour
- 3 t baking powder
- 3 t cinnamon
- ¼ t salt
- 4 T unsalted butter, melted and cooled slightly
- 2 eggs
- 2 t vanilla
- 1 c agave
- 2 c apple, such as honey crisp or fuji, finely diced
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Whisk together oats, flour, baking powder, cinnamon, and salt.
- In the bowl of a mixer, beat together butter, eggs and vanilla. Stir in agave. Stir in flour and oat mixture just until combined. Stir in apples.
- Scoop onto the prepared cookie sheets in about 1.5 Tablespoon scoops. Flatten slightly.
- Bake for 12-14 minutes until lightly golden.
- Cool on cookie sheet for 5 minutes and transfer to a cooling rack to cool completely.
- Store in an airtight container.
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