Monday, February 21, 2011

Apple Cinnamon Oatmeal Cookies

Sometimes I just get into a cookie kind of mood.  I never classify them as dessert, because they are just too easy to eat throughout the day and not limited to the typical after-dinner sweet treat.  These cookies gave me the chance to use my new type of cinnamon--Saigon cinnamon--which totally tastes different than the generic cinnamon that I usually use (which, ironically, isn't even cinnamon.  It's cassia, similar to cinnamon, but not the real thing.  All these years....I never knew that.)  So, of course, it isn't surprising that the real thing tastes better than in less-than-authentic popular counterpart.  Anyway, I digress....

These cookies are moist and tender, and I figured one step down from breakfast food, health food even.  After all, they have apples and oatmeal in them.  And you thought I was crazy for not considering them dessert...pshaw!

Apple Cinnamon Oatmeal Cookies
Source:  Joy the Baker

1/2 cup (1 stick) unsalted butter , softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/4 cup oats, old fashioned or quick cooking
1/2 teaspoon baking powder
1/2 teaspoon baking soda
scant 1/2 teaspoon salt
1 teaspoon ground cinnamon
generous pinch fresh grated nutmeg
3/4 cup coarsely chopped walnuts, optional
1 medium apple, peeled, diced small
1 teaspoon fresh lemon juice

Place a rack in the center and upper third of the oven and preheat to 350 degrees F.  Line two baking sheets with parchment paper and set aside.  

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

Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment.  Beat until creamy, about 3 to 4 minutes.  Add egg one,  beating for 1 minute..  Add the vanilla extract and beat until blended.
Whisk together the oats, flour, baking powder, baking soda, spices and salt.  Add to the butter and egg mixture slowly beating on low speed until just incorporated.  Stir in the walnuts and apple chunks last.
Bake for 10 to 13 minutes or until they’ve reached your desired doneness.    Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

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1 comment:

  1. Very interesting about the cinnamon. Now I will be checking out the cinnamon before I buy it! Maybe I will have to get the real thing and hang onto it for special stuff! (Assuming it costs more then generic)


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