Bready or Not Original: Apple-Oat Cookies
These Apple-Oat Cookies are like a cross between apple oatmeal and apple pie, in a convenient portable form.
Really, these cookies feel homey. They take like comfort, with the apples and oats a little dense but not too heavy. The glaze on top adds a touch of sweetness that is just right.
As I have a husband who loves apple oatmeal AND apple pie, he enjoyed these cookies greatly. They are a perfect breakfast cookie!
I found that they kept for at least three days at room temperature. Even better–as these were all for my husband to enjoy–I found they froze and thawed without a problem. I actually froze most of the batch straight away. Portion control is a good thing, especially with over thirty cookies offering temptation!
I used a Gala apple, but I say any sweet baking apple would work well.
Bready or Not Original: Apple-Oat Cookies
Equipment
- tablespoon cookie scoop
- parchment paper
- waxed paper
Ingredients
Cookies
- 2 1/4 cups all-purpose flour
- 1 cup old-fashioned oats also called rolled oats
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 3/4 cup unsalted butter 1 1/2 sticks, room temperature
- 1/2 cup brown sugar packed
- 1/2 cup white sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 large baking apple peeled and finely chopped; Gala and Fuji are ideal
Glaze
- 1 cup confectioners' sugar plus more if needed
- 2 Tablespoons milk or half & half, plus more if needed
Instructions
- Preheat oven at 350-degrees. Line a large baking pan with parchment paper.
- In a medium bowl, whisk together flour, oats, cinnamon, baking powder, baking soda, salt, and allspice.
- In a big mixing bowl, combine the soft butter, brown sugar, and white sugar. Follow up with the eggs and vanilla. Slowly mix in the dry ingredients. Fold in the apple pieces.
- Use a tablespoon scoop or spoon to dole out dough spaced an inch apart on the cookie sheet. Bake until set, about 10 to 12 minutes. Let set on rack for 10 minutes, then move to a cooling rack. Continue with the next batch.
- Once all of the cookies are cool, make the glaze. Stir together the confectioners’ sugar and milk to form a thick but oozy consistency. Spoon over the cookies.
- Store in a sealed container at room temperature, with waxed paper between the stacked layers. They will keep for at least three days. Cookies will freeze and thaw without issue.
OM NOM NOM!
Bready or Not Original: Apple Caramel Chip Blondies
These Apple Caramel Chip Blondies are soft, sweet, and dangerously snackable, perfect for a quick bite to get you through the day.
I have other apple bar recipes like my tried-and-true Apple Cake that are thicker and more meal-like.
These bars are thin and light. They aren’t even heavy with apples, but the apple flavor is definitely there.
This is the kind of thing to use for a light breakfast, snack, or dessert, and they’d be great to wrap up and pack to go.
I used caramel chips for this recipe, but butterscotch or white chocolate would be great, too–or even seasonal sweet chips like pumpkin spice!
Bready or Not Original: Apple Caramel Chip Blondies
Equipment
- 9x9 pan
- medium saucepan
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 6 Tablespoons unsalted butter
- 3/4 cup light brown sugar packed
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
- 1 apple such as Ambrosia or Honeycrisp, peeled and chopped into raisin-sized pieces
- 1/3 cup caramel chips or substitute butterscotch chips or white chocolate chips
Instructions
- Preheat oven at 350-degrees. Line a 9x9 pan with foil and apply nonstick spray or butter.
- In a small bowl, whisk together flour, salt, and baking powder. Set aside.
- In a medium saucepan, melt the butter, and continue to monitor a few more minutes, stirring often, to brown the butter. It should have a fresh, nutty smell. Remove from heat. Stir in the brown sugar and vanilla until the sugar is less grainy. Let the pan cool for a few minutes. Beat in the eggs until smooth. Stir in the dry ingredients next, followed by the apple pieces. Fold in the chips last.
- Pour the batter into the pan and smooth out the top. Bake for about 25 minutes, until the middle passes the toothpick test.
- Cool to room temperature. Use the foil to lift the contents onto a cutting board to slice up. Store the bars in a sealed container, with waxed paper or parchment between stacked layers.
OM NOM NOM!
Bready or Not Original: Vanilla Applesauce Cake
Some days call for a no-fuss apple cake. This Vanilla Applesauce Cake is for those kinds of days.
There is no need to worry about procuring apples, or having them go bad, or the effort to peel and slice them. This cake uses applesauce, which loads the cake with beautiful flavor.
The cake also has the gentle flavor of a great combination of spices. The finisher is no-fuss, too: a top crusted with coarse sugar that adds a touch more sweet and a tiny crunch.
Want to serve this cake for just a few people? No problem. Slice up the cake, and freeze individual slices for later.
Modified greatly from a Heilala Vanilla ad in Bake from Scratch Magazine, September/October 2019.
Bready or Not Original: Vanilla Applesauce Cake
Equipment
- 9-inch springform pan
- offset spatula
- parchment paper
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
-
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