Oatmeal Apple Cookies

  According to The Oxford Companion to Food, cookies in the early part of the 19th century in the USA were usually associated with New Year’s Day.  Cookies and cherry bounce (cherry cordial) were the correct fare with which to greet visitors on that occasion.  There are a few cookie recipes I adhere to time and time again…but every once in a while I get a whim to step outside the tried and tested and experiment.  While there are oatmeal cookies with applesauce, I couldn’t find any with fresh, chopped apples.  With the Fall harvest in full swing, the apples available during this time of the year are so darn good!  I am particularly fond of crisp, slightly sharp to the bite, apples.  I cannot eat enough of them.  I wanted a dessert that would include an apple but dismissed making pie, apple sauce, cake, and instead opted to make cookies.  Cookies suit us better for our lifestyle as there are just the two of us and Mr. S. dislikes having to throw food out. They would last longer before going off and would satisfy my sweet tooth.  Win-win.

1 cup butter, room temperature
1 cup sugar
2 eggs, beaten
4 tablespoons cream
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 3/4 cups flour
2 1/4 cups rolled oats (not instant)
3/4 cup dried cranberries or raisins
1 apple, peeled and chopped

Preheat oven to 350f (180c). In a bowl add baking soda, salt, cinnamon, flour and roll oats. Stir to combine. In a large bowl beat butter and add sugar. Beat until combined then add eggs. Stir in flour mixture and then add cranberries and chopped apple. Drop by heaping teaspoonfuls on greased pans and bake 12 to 15 minutes. Allow to cool on wire racks.

The Culinary Chase’s Note: Soft, chewy cookies was just what the doctor ordered. Enjoy!

 

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