Apple and Oat Cookies
A cakey cookie, full of soft oats and apple chunks and the warm flavours of maple syrup and cinnamon. A great cookie treat to enjoy in the autumn/fall months.
Servings: 15 cookies
Calories:
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Alter quantities (metric only) 15 cookies
Here's what you'll need...
- Small saucepan
Ingredients you'll need...
- 115 g unsalted butter (US = ⅓ Cup or 1 stick of butter)
- 3 tablespoon maple syrup
- 120 g Plain (All Purpose) flour (US = 1 Cup)
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- 1 tablespoon cornflour
- pinch of salt
- 50 g light brown sugar (US = 4 tbsp, packed)
- 50 g golden caster sugar (or normal caster/fine sugar) (US = 3½ tbsp, packed)
- 130 g rolled or porridge oats (US = 1½ Cups)
- 120 g chopped cooking (Bramley) apples (1 medium cooking apple)
Here's what we do...
- Set your oven to 160°C Fan/180°C/355°F/Gas mark 4
- Line your baking sheet with greaseproof paper.
- Melt your butter and maple syrup slowly over a a medium-low heat, do not boil.
- Sift together your flour, baking powder, cinnamon, cornflour and salt.
- Stir in your sugars and oats until equally mixed in.
- Stir in your melted butter mixture.
- Chop your apple into small chunks no bigger than 1cm and then stir in.
- Take a chunk of the mixture weighing 40-43 grams and roll into a ball (or create 15 similar sized balls).
- Place on your baking tray leaving a gap of about 3cm between each cookie, so they have room to spread when baking.
- Bake in the centre of your oven for 20 minutes, or until the cookies are just starting to brown a little around the edges and the base.
- Leave to cool in the tin for a few minutes, then carefully remove to a cooling rack to cool completely.