TGIB!–Apple Pie Oatmeal Cookies

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:

  1. Chop the apple finely – chunks no larger than 0.5cm on any side.
  2. Pop apple chunks into a bowl, add the lemon juice and stir to coat to prevent discolouration.
  3. 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.
  4. 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.
  5. Allow to cool (no need to remove from the pan) until ready to use in the main recipe.

The the cookie monster dough:

  1. Per-heat oven at 200oC.
  2. Combine butter, brown sugar & caster sugar in a mixing bowl. Do not overbeat – combine but do not aim for “pale & fluffy”.
  3. Add the egg and beat until incorporated.
  4. Add remaining ingredients expect syrup and mix.
  5. Then pour in the apples and the syrupy juice from the pan, plus the golden syrup. Stir with a spoon to distribute evenly.
  6. At this point: Taste With Caution! It tastes SO GOOD as batter that you might never get around to baking it.
  7. Refrigerate for at least 1 hr or the cookies may spread excessively.
  8. 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.
  9. 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!

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2 Responses to TGIB!–Apple Pie Oatmeal Cookies

  1. Sarah says:

    Those look so incredibly good!! I will have to try them… just as soon as I figure out what the measurements should be. You’re one of those blasted gram people. (shakes fist at you)

    Seriously, though, what a great idea!

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