Skip to main content

Nutty apple oatmeal raisin cookies


Nutty apple oatmeal raisin cookies

My favorite cookie in the world is an oatmeal raisin cookie. More than peanut butter cookies, more than chocolate chip cookies, more than shortbread cookies, oatmeal raisin is my go-to cookie. I love the texture, the flavor, the fruit and nuts. I also love to tweak it.

In this recipe, I added an apple and steel cut oats. Apple was an easy addition; apple crisp is y very favorite dessert ever and in my mind, this melds the oatmeal raisin cookie and apple crisp into one super tasty treat. I added the steel cut oats to provide other layer of texture- the crunch of nuts, the explosion of the raisins, the crisp of the apple, the soft chew of the rolled oats, and the bite of steel cut oats. Perfection.

Eat this with a tall glass of milk? Heaven.


Ingredients:
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup brow sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup rolled oats
1/2 cup steel cut oats
1/2 cup raisins
1/3 cup chopped pecans
1 medium apple, cored and chopped

Method:
Preheat the oven to 350 degrees F.

Whisk together the flour, cinnamon, nutmeg, salt and baking soda. Set aside. 

Cream together the butter and sugars. Add in the egg and vanilla and incorporate well. Mix in the dry ingredients until you get a smooth, thick batter. Fold in the oats, raisins, pecans and apple.


Dollop 2-tablespoon sized dough portions onto a baking tray, leaving 2 inches between. Bake for 12-14 minutes. Let cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely. Enjoy!


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the