Tuesday, June 17, 2014

Apple Oatmeal Cookies

My hubby really loves oatmeal raisin cookies and I had already been thinking of  making some for him when I saw this recipe shared by Jane...the author of Make Ahead Meals for Busy Moms blogs.  Jane has a lot of giveaways and she was one of my very first blogging friends after I started my own blog a few years back.  She really helped me get my 'legs' under me to get started. 

I loved all the textures of this cookie.... toasted nuts, oatmeal and baking raisins.  Yes Please! And the apple adds a moistness and sweetness that makes these cookies a perfect treat. 


I adapted this recipe by reducing sugar and adding more flour because I knew I wanted a thicker cookie, and was so pleased with how moist and tasty these turned out. 

Hope you'll try them soon.  They were still yummy and moist a couple of days after making them.  I stored them in an airtight container on the counter. 


APPLE OATMEAL (RAISIN) COOKIES

3/4 c. butter, softened
3/4 c. sugar
(I reduced from 1 c.)
1/2 c. light brown sugar
1 tsp. vanilla extract
2 large eggs
2 c. (white wheat) flour
(original recipe calls for 1-3/4 c.)
1 tsp. baking soda
1 tsp. cinnamon
(I use Pampered Chef Cinnamon Blend)
1/2 tsp. salt
2 c. old-fashioned oatmeal
1 c. shredded apple, lightly packed
1/2 c. pecans, chopped & toasted**see tip below
1 c. baking raisins or semi-sweet chocolate chips, optional

Preheat oven to 350. Line large cookie sheet with parchment paper; set aside.

In large mixing bowl, cream butter, sugar and light brown sugar, beating until smooth and fluffy. Add vanilla & eggs; beat until well blended. 

In medium bowl, combine flour, baking soda, cinnamon, salt & oatmeal.  Add to creamed mixture, beating on low speed until smooth. On low speed, add apple, raisins and nuts. Place heaping Tablespoonsful of dough about 2" apart on the parchment paper; bake for 12 - 13 minutes. You want the centers to be soft when removing from oven...and edges golden brown.  I let them stand on the pan for a minute before removing them to a cooling rack. 

Makes about 48 good sized cookies, or more smaller ones. 


TIP:  To toast nuts, place in microwave-safe bowl. Zap on high for about 45 seconds, stir, repeat, stir, repeat..until you smell that nutty fragrance that will add great flavor to these cookies. 



You might also enjoy these tasty 
Soft Oatmeal Butterscotch Cookies


Linked to Weekend Potluck


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