Chewy oats, juicy apples, warm spices – these cookies have it all! Combine the fruity, cinnamon-y goodness of your breakfast oats with your favourite cookie, and you have a dessert that might just pass for breakfast! That’s what the teachers eating them at 8am decided anyway!
As I suspected it might, real life has started to push blogging aside these past few weeks. I recently started a long-term sub job that will keep me employed until the end of the school year. I love the school (I’ve worked there in the past) and I’m happy to be working, but it’s certainly keeping me busy. I’m teaching 5 different grade levels, 5 subjects, only one of which I’ve taught before. I’m still managing to bake (it’s how I de-stress), but it’s harder to find time to edit photos and write posts. Expect things to be a little less frequent until March Break when I can get caught up a bit!
These cookies have been months in the making! I love oatmeal with apples for breakfast (check out my favourites here and here) and I got it in my head that apple oatmeal cookies would be delicious. However, my first several attempts were total flops. They tasted really good, but spread like crazy and fell apart. After subjecting my husband’s co-workers to a bunch of mediocre cookies this fall, I decided to give it a rest. I put the recipe on the back burner, but kept brainstorming ways to fix the problems. Chilling, cornstarch, cooking the apples, glue (just kidding on the last one!) When I came across this recipe from Life Love and Sugar that included all of those details, I figured I had a winner. And I was right!
Start off with the apples. I am obsessed with Honeycrisp apples (I know I’m like 2 years behind the trend, but they used to be so expensive!) Cortland are another good choice. You’re going to cook the diced apples down with a bit of butter, brown sugar and cinnamon.
Melt the butter over medium heat, and add the apples, sugar and cinnamon.
Cook for about 10 minutes, stirring when you think of it. You’ll know the apples are done when they’re starting to soften and the juices are starting to bubble.
Take the apples off the heat and set aside for now.
Standard oatmeal cookie ingredients.
Butter, brown and white sugars, an egg, vanilla, flour, baking soda, cinnamon and nutmeg. Dairy-free margarine works fine too. A little bit of cornstarch keeps them from getting too thin. Of course you’ll need oats – the old-fashioned/large flake variety. You could add some walnuts too. The original recipe adds cinnamon chips – which would be delicious if you could buy them in Canada….
Whisk the flour, cornstarch, baking soda, cinnamon and nutmeg in a medium bowl.
Cream the butter with the sugars, crack in the egg, and splash in the vanilla. Beat until combined.
Slowly add the dry ingredients to the mixer bowl, while beating on low speed.
Add the oats and mix until combined. The dough will be really thick.
Now back to the apples. Scoop them out of the pan into the bowl, leaving the juices behind.
The apples will still be plenty juicy, but removing a bit of the moisture helps to keep them from spreading. Discard the juice or use it as a tasty sauce…maybe on pancakes? I had a spoonful or two straight from the pan.
Mix the apples in and you’re ready for the oven!
I use a large cookie scoop to plop balls of dough on lined cookie sheets.
Use your fingers to flatten the balls slightly – they won’t spread very much.
Bake for 10 – 11 minutes, until the edges are slightly browned and the centres are still a bit underdone.
Perfectly chewy with crisp edges!
These might be my new favourite!
Apple Oatmeal Cookies
Adapted from Life Love and Sugar
- 1 apple, peeled and diced, about 1 ½ cups (Honeycrisp or Cortland are suggested)
- 1 tablespoon butter or margarine
- 2 ½ tablespoons light brown sugar
- ½ teaspoon cinnamon
- ¾ cup butter or margarine, softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoons corn starch
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 ½ cups old-fashioned (large flake) oats
- Optional add-ins: ½ cup cinnamon chips, ½ cup walnuts
Preheat oven to 350°.
For the apples:
Melt the butter in a saucepan or skillet over medium heat. Add the apples, sugar and cinnamon. Cook, stirring occasionally, for 10 minutes, until the apples are starting to soften and the juices are beginning to bubble. Remove from heat and set aside.
For the cookies:
Cream the butter and both sugars together until light and fluffy. Add egg and vanilla and beat until combined.
Whisk the flour, cornstarch, baking soda, cinnamon and nutmeg together in a medium bowl. Slowly add to the butter mixture while beating on low speed.
Mix in the oats, forming a thick dough.
Add the apples to the dough, leaving the juices in the pan. Mix to combine.
Using a cookie scoop, form balls of dough on a lined cookie sheet. Flatten slightly.
Bake for 10-11 minutes, until the edges are golden (centres will still look a bit underdone.)
Allow to cool a few minutes on the cookie sheet, then transfer to a wire rack to cool completely.