Apple Cinnamon Oatmeal Cookies

Hello, Sunday!

No matter the season, no matter the reason, there’s always time for an Apple Cinnamon Oatmeal Cookie for your pleasing!

For me, oatmeal cookies certainly have all the comforting ingredients for any time of the year enjoyment.  A warming mixture of oatmeal, brown sugar, vanilla, and butter with a tossing of juicy, crisp apple chunks, and studded with plump raisins makes them extra wholesome and delicious.

Use old-fashioned rolled oats for these cookies – no quick or instant oats.  Old fashioned oats have a better flavor and will produce the best texture.  Quick oats make less chewy cookies and instant oats make them dense and much less flavorful.

These big, chewy, and deliciously soft oatmeal cookies are yummy and easy to make every day, any day.

See ya in the kitchen!

Ingredients: 

1 cup apple, diced

1/2 cup raisins, chopped

1 tablespoon brown sugar

1/2 teaspoon cinnamon

Pinch salt

1/2 cup Crisco, shortening

4 tablespoons butter, melted, cooled

3/4 cup granulated sugar

3/4 cup brown sugar

2 teaspoons vanilla

2 eggs

3 cups quick oats

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

1/2 teaspoon salt

Directions:

Preheat oven to 375 degrees

In a small bowl add diced apples, raisins, and spices.  Set aside.

Cream together the sugars, shortening and cooled butter for 2-3 minutes.  Beat in eggs, one at a time,  beating well after each addition.  Beat in vanilla extract.  In another bowl, sift together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Add the flour mixture, a little at a time, on low speed just until combined.  Add the apple mixture, blend until combined.  Don’t over mix.  The less you mix, the softer the cookies will be.

Optional: If you like thick cookies, I highly recommend chilling the dough for a while or overnight.  If you don’t have time, just chill the dough for 1 hour.  The cookies will be less prone to spreading that way.

Drop rounded small balls of dough onto a greased or parchment lined cookie sheet, the size of 2 tablespoons each and space 6 cookies to a sheet pan.  Bake for 10-15 minutes until the edges and center is still soft.  Cookies will appear undone and moist in the center but will continue to bake on the warm baking sheet.  Cool slightly before removing from pan and transfer to wire rack to completely cool.

 

 

 

Enjoy every bite.

Thanks for stopping by…

Eileen~

 

3 Comments Add yours

  1. mistimaan says:

    Nice recipe

    Like

    1. Thank you! Please try them!!

      Liked by 1 person

    2. Thanks, please try them!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s