Winter is in full swing here in New Zealand and after a decidedly chilly few days, I decided I needed the comforting smells of cinnamon and apple wafting through the house. That’s where these Spiced Apple Cookies come in. These cookies are chewy yet soft, rich and buttery, packed full of delicious spice and crunchy apples. Mmmm, think I’ll have to go have another one now!
Although the air is chilly we have had some beautiful winter days where the air is still and the sun is shining. However….. As I write this post the wind and rain has begun and the air is getting chillier (if that’s even possible!).
The smells these cookies make while baking make everything better and are perfect all year round. They also couldn’t be easier to make!
The only time consuming thing in these cookies is slicing a pealing the apple, which, isn’t very hard. Once the apple is sliced and pealed, it’s time to make the cookie dough.
There is a bit of butter in these to make them rich and indulgent. I then pair that with some dark brown sugar to really give a strong depth of flavour. On top of that I add a little maple syrup just to give it a little more sweetness and aroma that only maple syrup can. Oh, and of course, lots of deliciously fragrant cinnamon.
These are oatmeal cookies as I find oats, cinnamon and apples go together so well. These could almost be called healthy…… Almost…..
- 200 g Butter softened
- 1/2 Cup Brown Sugar
- 1/3 Cup Dark Brown Sugar
- 1/4 Cup Sugar
- 1 Tbsp Maple Syrup
- 2 Eggs
- 1 Tbsp Vanilla Essence
- 1 and 1/2 Cups Flour
- 1 Tsp Baking Soda
- 2 Cups Quick Oats
- 1 1/2 - 2 Tsp Cinnamon
- 1 Apple pealed and sliced into small cubes
- Preheat the oven to 180°C and line a baking sheet with baking paper.
- Beat the butter, brown sugar, dark sugar, sugar and maple syrup together until smooth.
- Beat in the eggs and vanilla essence.
- Beat in the flour, baking soda and cinnamon.
- Beat in the oats and sliced apple.
- Roll into balls and bake for 12-15 minutes.
- They will spread a little and be soft but will harden slightly while cooling.
Adapted from Sally's Baking Addiction