I can hardly believe that we are only one week away from the October holidays. In scotland, at least..I’m pretty sure the schools in England have a few weeks to go yet. The time has flown past!
I’m sure I’m not the only mother who is greeted with cries of “Mum, I’m hungry!” when I pick my little ones up from school. These cookies are just the thing for banishing those hunger pangs. They are just how I love them – substantial, thick and chewy. With a hint of cinnamon and grated apple, I highly recommend them for an after school snack. Or a late night snack with a cuppa…or greedily grabbed from the tin on your way out the door when you’re running late…not that I’d know about that..;-)
Apple & Oatmeal Cookies adapted from The Hummingbird Bakery: Cake Days
Makes 10-12 Cookies
135g butter, softened
80g Caster sugar
80g soft light brown sugar
1 large egg
1/2 tsp vanilla extract
190g plain flour
1/4 tsp ground cinnamon
1/2 tsp bicarbonate of soda
2 Granny Smith Apples
60g rolled oats
Preheat the oven to 170C (325F), gas mark 3 and line two baking sheets with parchment. Cream together the butter and both sugars. Add the egg and vanilla and mix thoroughly. Sift together the flour, cinnamon and bicarbonate of soda, then add these dry ingredients to the creamed mixture in two batches and mix thoroughly. until a dough forms.
Peel and finely grate the apples and squeeze all of the liquid out of them, discarding the liquid. Add the oats and 60g of the grated apple to the cookie dough and stir in by hand.
Break off pieces of the dough, about 2 tablespoons in size, roll into balls and place on the baking sheet. Make sure they are spaced apart by about 3 inches because the cookies will spread quite a bit while baking. Bake for 15-20 minutes or until cookies are a light golden brown. Leave on the sheets for about 10 minutes to cool, then remove to a wire rack.