This is turning out to be a week of apple recipes around here. Our fridge has been teeming with apples. We just finished up these tasty little Apple Baked Doughnuts. Our apple supply is steadily dwindling, with all the baking and eating we’re doing. An apple a day keeps the munchies at bay. 🙂
With the second full week of school in full swing, we’ve begun to settle into the routine of a new school year. Each afternoon, I have a habit of laying out homework materials on the kitchen table before the school bus comes to a screeching halt, signaling the arrival of the pack. The pack of children. The running pack of children adorned with hefty backpacks, shouting and sprinting.
In true Tiger Mom fashion – or just geeky fashion – I lay out pre-sharpened pencils, lined paper, and reading books that await the kids’ arrival each afternoon. Just that little bit of prep saves me from chaos once those little sneakers and boots come trudging in. However, in defiance of my Tiger Mommy, I also add in a little treat. A little something to sweeten up the undeniable fact that they’ll be tackling all the homework nestled in their backpacks. The iconic after-school cookies & milk is always met with smiles and has yet to be declined.
These soft apple oatmeal cookies come out fluffy and soft in texture, which somehow makes it feel quite okay to eat a few extra cookies. It also makes them somehow perfectly acceptable for breakfast. They could be renamed Breakfast Cookies, even. After all, they are brimming with apples and good old-fashioned rolled oats.
These soft apple cookies are robust with apples, cinnamon, and brown sugar. The flavors of fall. These cookies have the potential of being somewhat healthy, even, with the generous amount of oats in them. The brown sugar gives these cookies a warm molasses feel. The drizzly caramel is more for enhancement than necessity, since the naked apple cookies are yummy all on their own. But some warm drizzly caramel is always appreciated and never rejected.
These cookies are fluffy, soft, and bursting with apples, oats, spices, and brown sugar. Perfect fall treat!
- 10 TB salted butter, softened (not melty)
- 3/4 cup packed brown sugar
- 2 TB maple syrup
- 1 large egg
- 1 egg yolk
- 2 TB whole milk
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 cups old fashioned rolled oats, dry
- 2 medium Granny Smith apples, grated (large holes) and squeezed dry
- 1/2 cup caramel candies
- 1 TB water
- Preheat oven to 325F, with rack on middle or lower middle position. Line baking sheets with parchment paper.
- In bowl of electric mixer, beat butter and brown sugar until creamy and fluffy, about 1-2 min. Add maple syrup, egg, egg yolk, milk, and vanilla. Beat on low until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add rolled oats to flour mixture and whisk together.
- Using wooden or rubber spatula, fold wet ingredients with dry ingredients. Stir in grated apples until fully incorporated. If dough is sticky, chill 30 min to an hour.
- Form rounded 1 tablespoons of dough 2 inches apart on parchment lined baking sheets.
- Bake 11-13 minutes, or just until lightly golden; don’t overbake. Cookies will set upon cooling. Transfer warm cookies to wire rack and let cool.
- Place caramels and water in small heavy saucepan. Stir continuously over low heat until melted and smooth. Let rest a bit until it’s no longer too hot to handle. Using fork or Ziploc baggie with tiny hole cut out of the corner, drizzle warm caramel over cooled cookies. Be careful – melted caramel is hot!
Source: Chew Out Loud