Wow, it’s been nearly three weeks since I’ve posted a recipe, and I feel like I’m missing my kitchen and all the tasty things that get created there. Well, that will be changing from here on in, as the days and evenings get colder and I will be enjoying baking warm goodies in the cosiness of my home, hopefully making some tasty seasonal treats to share with you. Today I’m bringing you something sweet and delicious, in the form of Apple and Oatmeal Cookies, from Hummingbird Bakery’s Cake Days cookbook. They are just right for this time of year and are pretty tasty too!
Makes 10-12 Cookies
135g butter, softened and cubed
80g caster sugar (I used golden)
80g soft light brown sugar
1 large egg
1/2 tsp vanilla extract
190g plain flour
1/4 tsp ground cinnamon
1/2 tsp bicarbonate of soda
2 Granny Smith apples
60g rolled oats
Preheat the oven to 170C (325F), gas mark 3 and line two baking sheets with parchment. Cream together the butter and both sugars. Add the egg and vanilla and mix thoroughly. Sift together the flour, cinnamon and bicarbonate of soda, then add these dry ingredients to the creamed mixture in two batches and mix thoroughly. until a dough forms.
Peel and finely grate the apples and squeeze all of the liquid out of them, discarding the liquid. Add the oats and 60g of the grated apple to the cookie dough and stir in by hand.
Break off pieces of the dough, about 2 tablespoons in size, roll into balls and place on the baking sheet. Make sure they are spaced apart by about 3 inches because the cookies will spread quite a bit while baking. Bake for 15-20 minutes or until cookies are a light golden brown. Leave on the sheets for about 10 minutes to cool, then remove to a wire rack.