Thank God It’s BAKEDAY!
Yes, I have appointed this Friday as Bakeday. Earlier on the week, I noticed Angela’s post about her love of creating spin-off recipes of her favourite desserts. Her featured dessert was Apple Pie, OSG-ified into Apple Pie Oatmeal. Almost instantly I had a craving to take it one step further and make Apple Pie Oatmeal Cookies. So I already knew what Bakeday Friday held in store and I’ve been looking forward to it all week!
Apple Pie Oatmeal Cookies
Makes about 15 cookies.
For the cookie dough:
- 125g butter, softened
- 100g soft light brown sugar
- 65g caster sugar
- 1 egg
- 75g plain flour
- 130g coarse-cut oats
- 1 heaping tsp of golden syrup
- 1/2 tsp salt
- 1/8 tsp bicarbonate of soda
- 1 tsp vanilla esssence
For the “apple pie” apples:
- 1 large eating apple (or 1 small cooking apple), peeled & cored
- 1 tsp lemon juice
- 1 tsp vanilla sugar (or tsp sugar + drop of vanilla essence)
- 1 tsp butter
- 1/2 tsp cinnamon
- 1/4 tsp all spice
- 1/2 tsp water
Make the apple pie apples first:
- Chop the apple finely – chunks no larger than 0.5cm on any side.
- Pop apple chunks into a bowl, add the lemon juice and stir to coat to prevent discolouration.
- Add the vanilla sugar, cinnamon and all spice. Stir vigorously to coat (this also helps release the juice). Leave to sit for 5-10 minutes.
- Transfer coated apples + any juice that has oozed into a non-stick saucepan. Add the butter & water and heat gently for 5 minutes until the juices are bubbling slightly.
- Allow to cool (no need to remove from the pan) until ready to use in the main recipe.
The the cookie
- Per-heat oven at 200oC.
- Combine butter, brown sugar & caster sugar in a mixing bowl. Do not overbeat – combine but do not aim for “pale & fluffy”.
- Add the egg and beat until incorporated.
- Add remaining ingredients expect syrup and mix.
- Then pour in the apples and the syrupy juice from the pan, plus the golden syrup. Stir with a spoon to distribute evenly.
- At this point: Taste With Caution! It tastes SO GOOD as batter that you might never get around to baking it.
- Refrigerate for at least 1 hr or the cookies may spread excessively.
- Grease a cookie sheet well, or use baking parchment (they WILL stick otherwise). Drop by heaping teaspoonfuls onto the sheet, ensuring a some distance between each – 8 per sheet is a guideline.
- Bake for 10-15 mins until golden brown. Quickly & carefully transfer to a cooling rack. They are delicate at this stage but hard to remove if you cool on the cookie sheet.
INHALE WHOLE BATCH IMMEDIATELY. Or y’know, exercise a huge amount of self-restraint and offer to friends/store in airtight container.
That’s all for now, folks! If you decide to give these a try, let me know how they go!