The first thing I made with the apples I brought home from our apple picking adventure was a crisp. That’s pretty much the go-to. But after making my crisp, there were still so many apples to use – more than we could simply snack on before they went bad. Another recipe was warranted. I decided to stick to a dessert but pivoted to cookies and this recipe proved to be super easy.
Preheat the oven to 350. In a bowl, whisk together the 1 c. flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp baking soda, and 1/4 tsp salt. Stir in 1 and 3/4 c. oats and set aside. In the bowl of a stand mixer, beat 1/2 c. softened butter, 1/2 c. light brown sugar (packed), and 1/4 c. sugar until fully combined (1-2 min). Mix in 1 egg and 1 tsp vanilla extract then add the dry ingredients and mix until just combined. Fold in 1 c. chopped apple (should be about 1 medium sized apple), form into 24 balls, and set on silicone-lined baking sheets. Bake for 12 to 15 minutes or until the tops of the cookies are set.
I love that this is not a crispy cookie. When it comes to cookies, I’m team soft batch all the way. When storing them (they should keep for about 3 days), keep them in an airtight container. While they sit in there, the apple’s natural juices will make them even softer – yummm. I think these cookies would be even better with old fashioned oats (Quaker style). I used some organic steel cut ones that had a consistency closer to quinoa or grits. The flavor was great but you miss out on that traditional oatmeal cookie bite. I loved that I had virtually all the ingredients stocked in my pantry; it made this easy recipe even easier. The whole thing came together in 30-45 minutes. I found the toughest part was waiting for them to be cool enough to eat.