Tuesday, September 18, 2012

Apple Cinnamon Oatmeal Cookies


This time of year I am reminded of Autumn in New York when I was a kid.  My great-grandparents had beautiful apple trees and my great-grandma would bake the most amazing oatmeal cookies while my brother and I were outside climbing the apple trees picking the fruit.  Such warm and wonderful memories.

When I was looking for a new oatmeal cookie recipe to try I ran across a recipe that brought that memory together perfectly.  Apple Cinnamon Oatmeal Cookies.  Incredibly warm, wonderful, chewy and moist with little bits of apple and walnut throughout.  These are incredible.  Chad doesn't even like apple and he loves these cookies.  I know you will too.  Enjoy!


Not your Grandmother Oatmeal cookie!  These fantastic Butterscotch Oatmeal cookies are soft, chewy. sweet and comforting!


Pecan Shortbread cookies are my mom's absolute favorite. You are going to love them too.


Lemon Almond Crinkle Cookies are crisp on the outside and chewy on the insdie with the perfect amount of lemon and almond to wake up your cookie!

Apple Cinnamon Oatmeal Cookies
makes approximately 5 dozen (1 tablespoon) cookies

½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1¼ cups old fashioned oats
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
1 cup chopped walnuts (finely chopped)
1 medium apple, peeled, diced small (I used Granny Smith)
1 teaspoon fresh lemon juice

Preheat oven to 350° F.  Line two baking sheets with parchment paper and set aside.

Peel and dice the apple and toss with lemon juice.  Set aside.

In a medium bowl, combine flour, oats, baking powder, baking soda, spices and salt.  Whisk until well mixed.

Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat mixture until light and creamy, about 3 to 4 minutes.  Add egg and vanilla, mix until combined.

Slowly add dry ingredients to the mixing bowl, with the mixer on low.  Beat just until incorporated.  Last, add the walnuts and apple chunks mix to combine.

Bake for 11-13 minutes, until cookies have reached your desired doneness.  Allow to cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.

Recipe adapted from Joy the Baker

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

2 comments:

  1. Donna! You've pulled me back into a cookie baking mood now. These sound delicious too.

    ReplyDelete

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