Apple Oatmeal Cookies

By srumbel

These little cookies are moist and have the best, sort of nutty taste. The bottoms crisp up a bit so that adds to the texture as well. These are perfect for after school snacks or to pack in a lunch. They stay moist for days as long as they are in a sealed container or ziploc bag. This recipe could easily be doubled and you can certainly leave out the walnuts if you are not a lover of nuts…or are allergic. It’s the oatmeal that gives them such a great texture.

from onsuttonplace.com

Ingredients

• 1/2 c. butter softened (1 stick)
• 3/4 c. sugar
• 1 egg
• 1 t. vanilla
• 1 c. flour
• 1 t. baking soda
• 1/2 t. baking powder
• 1 t. cinnamon
• 1/2 t. salt
• 1 1/2 c. quick cook oats
• 1 large apple finely chopped (I used Honeycrisp and did not peel it)
• 1/2 c. walnuts

Preparation

Step 1

Preheat oven to 350 degrees.
In the bowl of a standing mixer combine the sugar and butter. Beat 5 minutes.
Add eggs and vanilla.
In a separate bowl combine flour, baking soda, baking powder, cinnamon, salt and oats.
Whisk gently to combine.
Slowly add to butter/sugar mixture and beat on medium speed until combined, scraping sides of bowl when needed.
Fold in chopped apples.
Drop by small scoops onto cookie sheets. (About the size of a golf ball.)
Bake 15-20 min. Watch closely the last 5 minutes so bottoms of cookies don't overcook.
Makes about 30 cookies.