Oatmeal Apple Cookies

Oatmeal Apple Cookies

posted in: Desserts, Food | 0 | This post may contain referral links. See privacy policy for more.

As you guys know, we LOVE cookies and we also LOVE warm spices. We had some leftover apples after we made Our Favorite Cinnamon Apple Cake so we decided to make these cookies. While Mac enjoys a good oatmeal raisin cookie, Al finds raisins to be most unpalatable. Consequently, we replaced the raisins with apples. They turned out to be a perfect substitution.

The moisture from the apples permeates the oatmeal which keeps the cookies soft for a couple of days. The cinnamon and nutmeg are perfect to warm you from the inside out in the cold winter weather. These cookies are delicious for any occasion.


In a medium bowl, mix together the flour, cinnamon, nutmeg, baking soda and salt.
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Peel, core and finely dice the apple. Place in a separate bowl.
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Cream together the butter, brown sugar and granulated sugar.
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Add in the egg and vanilla. Mix well until combined.
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Add the dry mix until combined, then mix in oats.
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Finally add the diced apple.
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Cover and refrigerate for 10-15 minutes. Scoop heaping tablespoons of dough onto parchment lined baking sheets. Bake 12-14 minutes at 350°F.
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They taste great warm, but if you can resist eating them for a couple of hours or even overnight, they taste even better. Store in refrigerator.
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Oatmeal Apple Cookies

Oatmeal Apple Cookies

Ingredients

  • 1 c flour
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 medium Granny Smith apple
  • 1/2 c butter, softened
  • 1/2 c brown sugar
  • 1/4 c granulated sugar
  • 1 egg
  • 1 t vanilla extract
  • 1 3/4 c quick oats

Instructions

  1. In a medium bowl mix together the flour, cinnamon, nutmeg, baking soda and salt.
  2. Peel, core and finely dice the apple and place a separate bowl.
  3. Cream together the butter, brown sugar and granulated sugar.
  4. Add in the egg and vanilla. Mix well until combined.
  5. Add the dry mix until combined, then mix in oats and finally the diced apple.
  6. Preheat oven to 350°F.
  7. Cover and refrigerate for 10-15 minutes.
  8. Scoop heaping tablespoons of dough onto parchment lined baking sheets.
  9. Bake 12-14 minutes.
  10. Store in refrigerator.
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Banana Oatmeal Muffins

Banana Oatmeal Muffins

posted in: Breakfast, Desserts, Food, Snacks | 4 | This post may contain referral links. See privacy policy for more.

Mmmm, muffins.

Whenever we go on vacation, I eat muffins every single day from the free breakfast at the hotel. They are one of my favorite foods. I am to Muffins as Bubba Gump is to Shrimp (⇠click to see Bubba GIFs on imgur) or as Buddy the Elf is to Candy, Candy Canes, Candy Corn, and Syrup (⇠click to see Buddy the Elf GIFs on imgur).

I like bran muffins, corn muffins, poppy seed, chocolate, blueberry, cranberry orange, cinnamon crumble, pumpkin chocolate chip and… today’s special:  BANANA OATMEAL!

I made 14 muffins with this recipe, but you could make 12 with larger tops.

banana, oats, muffins, breakfast, snack

Ingredients

2 ripe bananas
¾ cup milk
1 t vanilla
1 large egg
1 cup flour
1 cup quick oats
½ t salt
¾ cup packed brown sugar
1 t baking soda
2 t baking powder
1 t cinnamon

Instructions

Preheat oven to 350°F.

Line muffin tins with paper cups.

Mash bananas in medium bowl.

banana oatmeal muffins, banana, oatmeal, muffins

Add milk, egg and vanilla to bananas.

banana oatmeal muffins, banana, oatmeal, muffins

In a large mixing bowl combine flour, oats, salt, brown sugar, baking soda, baking powder, and cinnamon. Mix to combine.

banana oatmeal muffins, banana, oatmeal, muffins

May need to use whisk to break up chunks of brown sugar.

Add liquid ingredients and mix.

banana oatmeal muffins, banana, oatmeal, muffins

 

banana oatmeal muffins, banana, oatmeal, muffins

Use ice cream scooper to put batter into prepared tin.

banana oatmeal muffins, banana, oatmeal, muffins

Bake 15-20 minutes.

banana oatmeal muffins, banana, oatmeal, muffins

Tops will be golden brown and a toothpick should come out dry.

Store leftovers. Here is a link about How to Store Muffins by Food Pyramid. They recommend covering with a towel for overnight storage, in an airtight container at room temp for a few days, and in the freezer for longer periods.

I store them in the fridge in a container (which they tell you not to do, meh) and then zap them in the microwave for a couple of seconds to reheat. I like ’em that way me-self, but just do you.

banana oatmeal muffins, banana, oatmeal, muffins

Thank you for stopping by! I hope you will try out the recipe. Happy Wednesday!

Banana Oatmeal Muffins

Yield: 12-14 Muffins

Banana Oatmeal Muffins

Ingredients

  • 2 ripe bananas
  • ¾ cup milk
  • 1 t vanilla
  • 1 large egg
  • 1 cup flour
  • 1 cup quick oats
  • ½ t salt
  • ¾ cup packed brown sugar
  • 1 t baking soda
  • 2 t baking powder
  • 1 t cinnamon

Instructions

  1. Preheat oven to 350°F.
  2. Line muffin tins with paper cups.
  3. Mash bananas in medium bowl.
  4. Add milk, egg and vanilla to bananas.
  5. In a large mixing bowl combine flour, oats salt, brown sugar, baking soda, baking powder, and cinnamon. Mix to combine.
  6. Add liquid ingredients and mix.
  7. Use ice cream scooper to put batter into prepared tin.
  8. Bake 15-20 minutes.
  9. Tops will be golden brown and a toothpick should come out dry.
  10. Store leftovers.
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