Friday, July 19, 2013

two bite apple cinnamon oatmeal cookies...

Hey guys! Happy Friday!!! Have we all recuperated from that little birthday bash??? Make sure you enter to win some amazing prizes from our 3rd birthday giveaway, if you haven't already done so!

Remember those little Quaker instant oatmeal packets you used to eat as a kid? You know, the ones that came in that yummy box filled with a variety of amazing flavors, like "Peaches N Cream", "Brown Sugar and Maple", boring "Original" and then "Apple Cinnamon"??? I loved when we had those at our house, growing up!

Was it just me, or did the amount of dry mix that came out of each packet give you instant anxiety? I was always so hungry in the morning and the measly little amount that poured into my bowl NEVER seemed like enough. Sometimes it wasn't...and I would eat another. 

I always tried to eat "Peaches N Cream" and "Apple Cinnamon" first, with "Apple Cinnamon" being my absolute favorite. Man I could a million of those apple cinnamon instant packets right now! I actually don't even know why they included "Original"...they should have just packed each box with the first two. Sort of a waste of space, if you ask me. I'll just get the big cardboard cylinder of oats and make my own original flavored, thankyouverymuch. 

I don't know why I don't buy those boxes of instant packets anymore. Oh...yeah I do...I'm pretty sure they're filled with a million things I don't want to know about. Ignorance is bliss, and in this case, I never want to ruin that delicious childhood memory. So, I'll skip buying and instead find ways to get that flavor combo elsewhere.

Queue the other weekend: We were having company over for coffee and at the same time I was craving this particular apple cinnamony breakfast memory. I thought to myself, "SELF! Let's make this yum yum into some cookies for our guests!" 

And so I did. 

Makes 2 dozen

  • 1 1/2 cups oats
  • 1/2 cup whole wheat flour
  • 1/2 cup unsweetened dried apple rings, cut or torn into raisin-sized pieces
  • 1/4 tsp baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup packed brown sugar
  • 1/4 cup vanilla sugar
  • 1 egg, room temperature
  • 1/4 cup unsweetened apple sauce
  • 1 teaspoon vanilla extract

1. Preheat oven to 350°F and place racks in upper middle section of oven. Line cookie or baking sheet pans with parchment paper or silpats and set aside.

2. In a bowl, whisk together all your dry ingredients. Add your apple ring pieces and mix together again. Set aside.

3. With your stand mixer and your paddle attachment, cream together your butter and sugars until light and fluffy. This should take about 2-3 minutes on medium high speed. Stop mixer, scrape down sides and bottom of bowl and add your egg. Mix together until combined. Stop and scrape down bowl again. Add your applesauce and vanilla extract, and mix together on medium speed until incorporated. 

4. Turn mixer speed to low and add your dry ingredients. Mix until just combined. 

5. With a small ice cream scoop (mine was 1.5" wide) or a tablespoon, scoop dough onto pans, spacing an inch or two apart. You can gently press down if you'd like to flatten a bit, or leave them as is. They won't flatten out very much and keep their shape very well. 

6. Bake cookies for 12-13 minutes, turning pans 1/2 way through baking time to ensure even coloring. The cookies are done with they are golden brown along edges but still soft. 

Allow cookies to cool a few minutes on pan and then transfer to a wire rack to cool completely.

Will store room temperature in an air tight container for 2-3 days.

For a printable recipe, click here.

Light and so very moist, filled with cinnamon and apples, these cookies taste JUST like that yummy instant oatmeal packet I loved as a kid! 


1 comment:

  1. These sound amazing! I LOVE oats! Thanks for the recipe :)



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