Soft Apple Oatmeal Cookies
Soft rolled-oat cookies with small apple pieces and cinnamon, without raisins, nuts or chocolate.
Equipment
- 1 Large baking tray, mixing bowls and cooling rack
Ingredients
- 100 g rolled oats
- 120 g plain all-purpose flour
- 80 g butter softened, not melted
- 80 g brown sugar
- 1 large egg
- 120 g prepared apple scrubbed; peel if preferred; cut into5 mm dice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
Instructions
- Heat the oven to180°C (350°F). Line a baking tray with parchment. Clean the apple, peel if preferred and cut the measured prepared fruit into about5 mm dice. Measure other ingredients.
- Beat softened butter with brown sugar until combined and slightly lighter. Beat in the egg, scraping the bowl for an even mixture.
- Stir flour, oats, cinnamon, baking powder and salt separately. Fold into the wet mixture with apple until no dry flour remains. Divide into about16 similar portions, place spaced on the tray and gently flatten into thick discs.
- Bake for14–18 minutes until edges are lightly golden and centers look set, not glossy with raw dough. Rest on the tray for5 minutes, then transfer gently to a rack and cool before serving.
Notes
Contains wheat, egg and milk; check oats for gluten cross-contact. Makes about16 soft cookies. Apple may be peeled or unpeeled after cleaning; large pieces and extra fruit change the texture.
Refrigerate once safely cooled and use within3–4 days for this moist fruit cookie. Freeze cooled pieces if useful. Generated illustrations; no personal kitchen test is claimed.