Cinnamon Apple Oatmeal Cookies

 Finding yourself in need of a small bite of a sweet treat? 

Cinnamon Apple Oatmeal Cookies may just be that sweet treat you were looking for a "pick-me up" during the day. These cake-like soft cookies burst with a cinnamony taste and are dotted with little apple bits.  

Cooking Tips:

• Another tart crisp apple can be substituted for Granny Smith. Don’t use sweet apples though, there’s already enough sugar in the dough.
• Cut the apples up very very small so not only will they bake through and become tender but that way you’ll also get apple flavor in each and every bite.
• Don’t omit the lemon, it brightens up the apple flavor a bit more.
• Don’t use quick oats. Rolled old-fashioned oats will offer the best texture and flavor.
• Use the scoop and sweep method to measure flour (not spoon and level), or better yet use a kitchen scale for the most consistent results.
• Use a cookie scoop for the fastest method for scooping out the dough, it will also give you even size cookies.
• For the perfect pairing serve with warm apple cider.

Cinnamon Apple Oatmeal Cookies

Cook's Notes: recipe adapted from cookingclassy.com and makes 2 dozen cookies.
Ingredients: 

• 1- 1/4 cups all-purpose flour (scoop and level to measure)
• 1 cup rolled old fashioned oats
• 2 teaspoons Saigon cinnamon 03 3 teaspoons ground cinnamon 
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts 
• 3/4 cup finely chopped peeled Granny Smith apple (1/4-inch cubes or smaller)
• 1 teaspoon fresh lemon juice
• Optional add in 1/3 cup raisins

Directions: 

• In a mixing bowl whisk together flour, oats, cinnamon, baking soda, and salt for 20 seconds, set aside.
• In the bowl cream together butter and brown sugar until combined. Mix in egg and vanilla extract.
• Toss apples with lemon juice in a small bowl. Add flour mixture to egg and vanilla mixture and mix until combined, then mix in apples.
• Refrigerate dough 30 minutes. Preheat oven to 375  degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
• Roll dough with floured hands to form 2 inch balls and place on baking sheet spacing cookies 2-inches apart. Flatten them just slightly.
• Bake one sheet at a time in preheated oven until cookies are set, about 10 minutes.
• Let cool on baking sheet for several minutes then transfer to a wire rack to cool completely. Store cookies in an airtight container.

Looking for another apple treat? Try Cranberry Apple Slab Pie it's a winning combination.  

https://sockfairies.blogspot.com/2018/10/cranberry-apple-slab-pie.html