Change up your cookie routine by adding Ontario apples to classic oatmeal cookies and you’ll be wondering why you’ve never done that before.
Baking Time: 15 minutes per sheet
Makes: 42 cookies
- 2 cups (500 mL) quick-cooking rolled oats
- 1 cup (250 mL) whole wheat flour
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) butter, at room temperature
- 1 cup (250 mL) packed brown sugar
- 1 Ontario Egg
- 1 tsp (5 mL) vanilla
- 2 cups (500 mL) diced (1/4-inch/5 mm) unpeeled Ontario Apples, such as Cortland, Empire, Red Prince, Ambrosia or McIntosh (about 2)
In medium bowl, combine oats, flour, cinnamon, baking powder and salt. Set aside.
In large bowl, using an electric mixer, on medium speed, beat butter and sugar until pale and fluffy. Beat in egg and vanilla. Using wooden spoon, stir in oat mixture until almost combined; stir in apples until well combined.
Drop slightly heaping tablespoonful (15 mL) onto parchment-lined baking sheets, spacing at least 2-inches (5 cm) apart. Flatten slightly with fingers.
Bake in 350°F (180°C) oven, one sheet at a time, for 12 to 15 minutes or until golden around the edges and just set. Let cool on baking sheets on rack for 5 minutes; transfer cookies to rack to cool completely.
Tips: These cookies are crisp on the outside and soft in the centre and then soften upon storing. They’re best eaten within a day or two of baking or frozen for longer storage. Store cookies in a cookie tin (not a plastic container) at room temperature for up to 2 days or freeze in airtight containers, layered between sheets of parchment, for up to 3 months.
- PROTEIN: 1 gram
- FAT: 5 grams
- CARBOHYDRATE: 11 grams
- CALORIES: 90
- FIBRE: 1 gram
- SODIUM: 50 mg