Last weekend I also baked some cookies. I was not kidding, when I said I spent most of the weekend cooking/baking!
I made an oatmeal/apple cookie that I have not made in a long time. With the oatmeal and fresh apple, this cookie is so full of fiber that it almost seems healthy.
On the recipe I noted that DH likes these. He can be a little picky regarding cookies, so I always note if the recipe appealed to him.
He has quite a sweet tooth and I know he loves frosting, so I added some browned butter glaze to the recipe. He must have loved them because I made a double batch and when I went to get one four days later, they were gone! A quick mental calculation says he ate a dozen a day!
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup shortening
3/4 cup white sugar
1 cup rolled oats
1 cup diced apple without peel
1 cup chopped walnuts
1. Preheat oven to 350 degrees.
2. Combine the flour, baking powder, cinnamon, salt & nutmeg; set aside. Using a mixer, mix the shortening and sugar until well combined. Add the eggs, one at a time. Slowly pour the dry mixture into the wet mixture until combined. Fold in the oats, apples and walnuts. Use a 1/8 cup measuring cup and drop dough about 3 inches apart onto parchment- lined cookie sheets. If you don’t have parchment paper, just grease the cookie sheets.
3. Bake until lightly browned (15 –20 minutes, depending on the size of your cookie). Let cool on wire racks. Makes about 2 dozen cookies.
For the glaze:
Brown 1/2 cup of butter over a medium heat. Keep stirring the butter until it is a light golden color:
Add 1.25 cups powdered sugar. If too thick, add enough water to make a glaze. Then spoon the glaze over a warm cookie so it spreads and turns transparent.
My Weekend Goal was to Make a Bench Pillow - I am happy to report that I accomplished that goal!
2 years ago