Apple and Oatmeal Cookies
When I was younger, my parents always used to put an apple in my school lunch, like e.v.e.r.y.d.a.y. They were always a Granny Smith apples too. My Mum only ever bought Granny Smith apples. I never knew why. Maybe it has something to do with another type of apple being called a ‘Pink Lady’ and that sounded something like a strippers name in a gentlemen’s club, and thought than since grannies are all sweet and innocent that we should eat Granny Smith apples to eat our way to innocence or something?
When I was about 7, I remember being at school at lunchtime happily tucking into my sweet Granny Smith apple. I even remember enjoying it too. That was until I had the apple in my mouth and through my cross-eyed looking at apple whilst its in my mouth I see this huge ass wasp that’s landed on my apple, the apple that’s in my mouth. Now, what would any normal 7 year old do, throw that apple as far away as possible but moi… no, I wanted that darn apple and no flying spawn of satan is going to stop me so I stand there shaking the apple like a windmill!
The moral of the story is, you don’t mess with wasps and no, I didn’t get to keep that apple!
So, naturally when I came across this recipe that calls for apples I knew I wanted to use some good old Granny Smith apples. I knew that these apple and oatmeal cookies would be delicious, lightly spiced with cinnamon which gives them that winter kick. The oatmeal gives them a slightly chewy texture but overall they’re moist yet quite light and not too sweet.
Apple and Oatmeal Cookies Recipe
Prep Time: 15 mins
Cook Time: 15-20 mins
Yield: 10-12 cookies
- 135g (5oz) unsalted butter, softened
- 80g (3oz) granulated sugar
- 80g (30z) light brown sugar
- 1 large egg
- ½ tsp vanilla extract
- 190g (7oz) plain (all-purpose) flour
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp bicarbonate of soda (baking soda)
- 2 Granny Smith apples
- 60g (2oz) rolled oats
- Preheat the oven to 170℃/325℉/Gas Mark 3, and line two baking trays with baking parchment.
- Cream together the butter with both types of sugar. Add the egg and vanilla extract and mix thoroughly on a medium speed. Sift together the flour, salt, cinnamon and bicarbonate of soda (baking soda), then add the dry ingredients to the creamed mixture in two batches and mix thoroughly, in the mixer or by hand, until a dough forms.
- Peel and finely grate the apples and squeeze all the liquid out of them, discarding the liquid (see tips below). Add the oats and 60g (2oz) of the grated apple to the dough mixture and stir in by hand.
- Break off pieces of dough (about tablespoons in size), roll into balls and place on the prepared baking sheet, making sure to space them apart by 7-8cm (about 3in) as these cookies spread. (See tips.)
- *Bake for 15-20 minutes or until the cookies are a light golden brown. Leave on the sheets for about 10 minutes to cool and set, then move to a wire rack.
- I found it easiest to remove the liquid by placing the grated apples in a metal sieve above a bowl and repeatedly squeezing the apple down and around until no more liquid drips. No need to discard the apple juice… chef perks with a delicious fresh apple juice. If you refrigerate the apples first, then your apple juice will be cold too!
- Instead of breaking off pieces of the dough and rolling, use a cookie scoop that’s approx. 2 tbsp and use the scoop to dollop perfectly rounded cookie balls onto the baking tray. So much easier and all perfect in size and height too.
- * If you prefer a softer cookie, remove them from the oven as soon as they become golden.
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