Apples & Cinnamon Oatmeal Cookies

Remember the charmingly “fake” flavored instant oatmeal packets from Quaker? Other than the fruit and cream varieties, I loved the Apples and Cinnamon packets. There was something vaguely comforting and pie-like about the taste that was more satisfying than the teeny serving size suggested.

Today I was craving that taste, that comfort, but wanted to make something realrather than buy the processed stuff. I came up with this recipe for cookies, and it’s a hit! Mike has eaten ten so far, and I only took them out of the oven an hour ago.

These cookies are soft, but the oats lend a bit of crunch. Combined with the tangy-sweet apples, these cookies were exactly what I was looking for!

A note: sometimes the specific type or brand of ingredient matters, and sometimes it doesn’t. I’ve put the particular food item that I used in italics and parentheses after the ingredient listing to help you find the right ingredient for your cookies, but as with almost all cookies, experimentation often yields surprisingly good results!


    3/4 cup shortening (Spectrum Organic)
    1 1/4 cups firmly packed brown sugar (I always use dark, because I like the taste of molasses to be obvious, but this is just a personal preference)
    1 large egg
    1/4 cup milk
    1 1/2 teaspoons vanilla
    1 cup flour (King Arthur Unbleached)
    2 teaspoons Apple Pie spice (Penzy’s; if you don’t have Apple Pie spice, use 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp allspice, and 1/8 tsp cardamom.)
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    3 cups oats (Bob’s Red Mill 7 Grain Cereal)
    1 cup peeled diced apple (Organic Gala apples)
    3/4 cup coarsely chopped walnuts (optional)


    Preheat oven to 375° and grease cookie sheet.
    Cream shortening and sugar in large bowl.
    Add egg, milk and vanilla.
    Beat at medium speed until well blended.
    Combine flour, salt, soda and spices in a small bowl and mix into creamed mixture at low speed until just blended.
    Stir in oats, apples, and nuts.
    Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets.
    Bake for 13 minutes or until just set.
    Cool for a minute or two on cookie sheets and then remove to a wire rack to cool completely.
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