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Apple Crisp Oatmeal Cookies

I spent a long time trying to find the right oatmeal cookie recipe. I wanted a cookie that was slightly crisp yet delicate on the outside and soft and moist on the inside, but I didn't want it to be too thick or too lumpy. Sadly, I never found a recipe that worked... but one day, I had an idea.

BLOG POSTINGS > Desserts & Baking

Apple Crisp Oatmeal Cookies

by zirbirt

I spent a long time trying to find the right oatmeal cookie recipe. I wanted a cookie that was slightly crisp yet delicate on the outside and soft and moist on the inside, but I didn't want it to be too thick or too lumpy. Sadly, I never found a recipe that worked... but one day, I had an idea.

I did have a chocolate chip cookie recipe that was exactly the way I wanted it, so I thought, 'what would happen if I replaced some of the flour with oatmeal, and made a few other adjustments'. After only a few experiments, I ended up with exactly the cookie I was looking for. I loved it and even my friends, who claim to hate oatmeal cookies, can't seem to get enough of them.

I modified this recipe into many different versions. Some versions are classic raison and walnut, banana nut, Blueberry streusel, and of course Apple Crisp. So, lets begin.

Apple Crisp Oatmeal Cookies:

Ingredients

1/2 cup (1 stick) - unsalted butter
1/2 cup - white sugar
1/2 cup - light brown sugar (packed)
1 - egg
1 tsp - vanilla
1 1/2 cup - rolled oats
1 cup - flour
1/4 tsp - salt
1/2 tsp - baking powder
1/2 tsp - baking soda
2 tsp - apple pie spice
1 - 2 - medium apples
1/2 cup - chopped pecans (optional)

For Coating
1/4 cup - white sugar
1 tsp - Cinnamon

The thing about getting the texture right is, you cant just throw those giant rolled oats into a cookie and expect it to work. You have to take them for a ride in the food processor. This grinds them down enough that they do not end up making a super lumpy cookie, but keeps enough of their structure that it remains identifiable as oatmeal.

So..

Put 1 1/2 cups rolled oats into the food processor and pulse until chopped up. Then set it in a mixing bowl and set aside

Next peel and core your apples (Granny Smith work best, but any apple will do) and put it in the food processor, Pulse until Chopped.. Put chopped apples in a small bowl, and if you are using pecans add the pecans to the apples (note you can add 2 Tbs sugar and 1tsp cinnamon to the apple at this point, to give it a little more definition)

Images below will show you about what your looking for with the oatmeal and the apples.

Next, Sift the flour,salt,baking powder, baking soda and apple pie spice into the same bowl you put the oats in. Then stir it all together, so the oats are incorporated with the flour mixture.

In another bowl: Start mixing your softened butter. Add in the sugars, and blend for about 2 mins till nice and creamy. Add the egg and the vanilla and mix.

Add the oat mixture in 3 batches alternating with the apple mixture. (so oats, apple oats, apple, oats) Mix in thoroughly before adding each batch..

Heat oven to 375 degrees

Ok, here is the trick, this is a butter recipe. This means, the temperature of the dough will effect the final product. So.. If you want a thin cookie, use the dough at room temperature. If you want a thicker cookie with a bit more puff (as in my final pic below).. Chill the dough in the fridge for at least an hour before baking.

I use a scooper to form my cookies. This is definitely a great tool to have in the kitchen, but if you don't happen to have one, a tablespoon will do. Just scoop into 1 1/2 inch balls.. and put on a prepared pan (either parchment lined or sprayed with cooking spray)

Don't throw those cookies in the oven quite yet. There is a bonus round. In order to add just a bit more crisp to the outside of the cookie and a little more flavor to it.. take 1/4 cup sugar, and 1 Tbsp. cinnamon and mix them into a small bowl. Then take each of your prepared dough balls, one at a time, and drop them into the sugar mixture coating all sides... then put them back onto the pan.

Now, toss them in the over. Let them bake for about 12 minutes, then check. If they are nice and brown, they are ready, if they still look pale, they are not.. let them bake just a bit longer. Once they are nice and brown, pull them from the oven and transfer them to a bakers rack for cooling.

You can spruce them up by adding a few nuts on top before baking, or adding a streusel to them or any number of other things. I decided to go au-natural.. I know its not as pretty, but I like my cookies to be simple and mess free to eat.

zirbirt
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