Saturday, 26 November 2011

Apple oatmeal cookies

Oh, how often dishes and desserts come about because ‘it was what I had around at the time’.  These have a similar story – one cooking apple that really should be used, a tiny amount of maple syrup from a large bottle that’s been taking up cupboard space for months (waiting for a pancake breakfast that never seems to happen), and the need* to make something small and sweet to bring to work during the week.

These cookies have been made with whole wheat flour, a bit of butter, reduced sugar (in an effort to balance the maple syrup) but the same amount of flour and oats that you’d normally find in oatmeal cookies. They’re cakey rather than cookie-y, so adding nuts might make them all fall to pieces, but mixing in flaked almonds could work. These also might be good as bars.

*Ok, perhaps not ‘need’, but it’s nice to have a little something with that afternoon cup of tea or coffee, giving you a final jolt of caffeine and sweetness to get through the last hour or two. Who's with me?

½ cup (115g) butter
½ cup (110g) sugar
1 egg
1 cup (135g) whole wheat flour
1 cup (85g) rolled oats       
1 teaspoon baking soda
3 tablespoons maple syrup
2 teaspoons cinnamon
½ teaspoon salt
1 apple, finely chopped
Raisins (optional)

1. Preheat oven to 375F (190C). Cream butter and sugar.  Beat in the egg, maple syrup, then add the rest of the dry ingredients one at a time, with the flour and oats last. Stir in the apple and raisins.

2. Drop mixture by tablespoonfuls onto a cookie sheet (very lightly greased, if not using a non-stick cookie sheet).

3. Bake each tray for 10 minutes, or until cookies have started to brown. Cool before removing to a wire rack.

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