I can’t believe another week has gone by and that Halloween is almost here! Since I’m sharing recipes for fall foods that are eaten, shared, and mentioned in my newest release Mister October, this week I’m making Apple Oatmeal Cookies.
My story in this limited romance anthology is called One October Night, and it takes place in Kingsmill, VA, a tiny fictional town deep in the Shenandoah Mountains. On Kingsmill’s Main Street, there’s a small coffee shop called Harry’s Cafe, named after Clara’s Uncle Harry. (Clara is the heroine of the story). Harry is a quirky, fun guy who decides to make a special fall cookie for the town’s Haunted House Tour that Clara, along with her hero Jacob, are running for charity. And this year, Harry is making Apple Oatmeal Cookies to go along with his Pumpkin Scones, Pumpkin Muffins, and Pumpkin Lattes. I hope you enjoy Harry’s cookies as much as the characters in One October Night do!
Apple Oatmeal Cookies
This recipe takes a bit of time because the apples have to be peeled and diced, but they're delicious. Just make sure to use the old fashioned rolled oats, NOT the quick oats. Also, when dicing the apples, smaller is better to make sure the apples cook all the way through while baking. These are great with a cup of tea or hot chocolate!
Ingredients
- 1 1/4 cups flour level measuring scoop
- 1 1/4 cups rolled old fashioned oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup finely chopped and peeled Granny Smith apple
- 2 teaspoons fresh lemon juice
Instructions
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Preheat the oven to 350℉. Line two large baking sheets with parchment paper. Set aside.
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Toss the apples and lemon juice in a bowl and set aside.
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In a small bowl, sift together the flour, baking soda, and salt. Then stir in the oats and cinnamon until well blended. Set aside.
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In the large bowl of a standing mixer, cream together the butter and brown sugar until light and fluffy. Add the egg and vanilla extract and blend until just mixed. Don't overheat the egg.
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Slowly beat the flour mixture into the butter/egg batter. Then gently fold in the apples.
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Using a spoon, scoop out two Tablespoons of dough for each cookie and drop it onto a prepared baking sheet. Space the cookies at least 2 inches apart. Gently use the back of a spoon to flatten them just a bit–but not too much. Bake each baking sheet separately for about 14 minutes. But check the cookies at 12 minutes to make sure they're not overcooking.
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Remove from oven and cool on the baking sheet for 5 minutes. Then transfer the cookies to a baking rack to cool completely.
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