Fill The Cookie Jar ~ Apple Oatmeal Cookies

Welcome to my very first month posting with the Fill the Cookie Jar blogger group! When I heard the Secret Recipe Club was being disbanded, I (like many other of my blogging friends) went in search for another group or two we could get involved in instead, and this is one of them!

This month we were given the theme of "fall" and could interpret that how we wished. I still have a few apples from apple picking a couple weeks ago and wondered if I could use an apple in a cookie... guess what? You can! These cookies are perfect. I will absolutely make them again and wouldn't change a thing. They get a little bit crisp on the outside, but mostly are just soft, tender, and chewy. They are perfectly seasoned and sweetened. The original recipe suggests dicing apples, but I chose to leave the peel on and grate them so they would be more evenly incorporated. 

The house definitely smelled like fall while these were baking! They are like little bites of soft cinnamon apple muffin almost. If you like nuts I think some chopped walnuts would go nicely as well!

Apple Oatmeal Cookies adapted from Live Well Bake Often

Ingredients

1 cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 and ¾ cup old-fashioned rolled oats
1 medium apple (cored, grated)

Instructions

1. In a large bowl, mix together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar until smooth. Add in the egg and vanilla, making sure to mix well after each ingredient.
3. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Mix in the oats, then the grated apple until fully combined.
4. Preheat oven to 350 degrees. Line baking sheets with a silpat mat.
5. Roll walnut sized balls of dough and place on the baking sheet (12 cookies per sheet).
6. Baked at 350 for 12-14 minutes, or until the bottoms are lightly browned.
7. Remove from the oven and allow to cool on the baking sheet for about 5 minutes, then transfer the cookies to a wire rack to finish cooling.