Last weekend all the kiddos were home, even the girl. She arrived a day early from school, with laundry in tow. We had a lovely time visiting. Unfortunately I hadn’t really gotten my sh!t together all week in the way of groceries. I ended up going to the grocery store every night after work, to get something for dinner. Not only is this an expensive folly, it’s also time consuming. And come the weekend, there was still nothing much to eat or snack on. So after searching some of my favorite cookbooks, I found this recipe strait out of The Good Cookie by Tish Boyle, which didn’t require an extra trip to the store. I made a few substitutions, like replacing the white flour with whole wheat – a trick that did not work well with my Cemetery Cake, but tasted great with these cookies. As it is in our house, the cookies lasted approximately 24 hours. Along with a glass of milk, apple cider or hot tea, this makes the perfect late autumn snack. If there were any left on Monday, they would have been a good school snack to pack. Next time I’ll double the batch!
- 1 3/4 cup quick-cooking rolled oats (I only had old fashion rolled oats, so I used my mini-food processor to chop them finer)
- 1 1/2 cups all purpose flour (I used whole wheat)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger (no ginger on hand, I used allspice instead)
- 10 tablespoons unsalted butter (1 1/4 sticks) – I cut this down to just one stick of butter – that was plenty
- 1 granny smith apple, peeled, cored and cut into 1/4 cubes (I used two smallish McIntosh)
- 2 tablespoons frozen apple juice concentrate (I used a quarter cup of apple cider)
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
The recipe also called for 1 cup of raisins and 1 cup chopped walnuts. We don’t do raisins in our house – ever and rarely include nuts in cookies. But that’s our house, feel free to add what you want to your cookies.
- Preheat over to 350 degrees
- Grease two baking sheets
- Heat a medium skillet over medium heat and add two table spoons of butter. Once the butter has melted add the chopped apple and cook for minute or so, until softened. Add the apple cider (or concentrate) and cook for another minute or two until apples are soft but not mushy. Turn off heat and let mixture cool
- Meanwhile, in a bowl combine oats, flour, baking powder, baking soda, salt, cinnamon, and ginger
- In a larger bowl beat rest of butter with sugar until combined. Add the egg and vanilla until combined.
- Add the flour mixture, a third at a time, until combined.
- Add in the apples and cider/concentrate, mixing until combined.
- Drop cookies by rounded tablespoon onto the prepared baking sheets, two inches apart.
Bake for 11 -13 minutes (depending on your oven) til golden brown. Cool and enjoy!
This recipe makes about 30 cookies, depending on how heaping your tablespoons are. You can store them in an airtight container for up to five days, but I doubt they’ll last they long if you have kids (or college students) around.
What’s your favorite kind of cookie to bake?