Sometimes, you just gotta bake

I’ve been doing a little freelance work for my mom this summer – typing up student journals from one of her classes in order to earn a little extra money before heading to school.  Usually I’m pretty good about the discipline required for that type of work, but today, I failed miserable.

What can I say? Apple Cobbler Cookies called.

I’ve been trying to use up all the random chocolate chips I bought this summer before I leave for school. I recently made cookies for a party using a basic chocolate chip cookie base and then used chocolate, white chocolate, caramel, and peanut butter chips.  All I had left was a bag of cinnamon chips.  Then I noticed we had some apples.  And I just couldn’t possibly sit down and work on my computer until I had baked them both into something delicious.

I found a recipe for these Blueberry Oatmeal Cookies in which they said it tasted like blueberry cobbler.  Well, I substituted apples and added cinnamon chips – so mine tasted like apple cobbler.  The apples were a surprising taste that you don’t often find in cookies – crisp and tart and juicy to cut the massive sweetness of brown sugar and cinnamon.

Apple Cobbler Cookies

1/2 cup white whole wheat flour
1/2 cup all purpose white flour
3/4 teaspoon cinnamon (I might reduce this next time – since I also added cinnamon chips)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 stick unsalted butter, room temperature
1 cup dark brown sugar, packed
1 teaspoon vanilla
1 large egg
1 1/2 cups quick-cooking oats (not instant)
1/2 cup cinnamon chips
1 cup apples, very finely diced

Preheat oven to 350 degrees F.

Remove 1 teaspoon of flour from the total 1 cup measure and set aside. Mix the remaining flour, cinnamon, salt, baking soda and baking powder together in a bowl; set aside.

Beat the butter and brown sugar using high speed of an electric mixer until creamy. Beat in the vanilla, then add the egg and beat just until incorporated. Gradually add the flour mixture to batter, stirring just until absorbed. Then stir in oats and chips.  Toss the apples in the reserved teaspoon of flour and stir in.

Carefully shape into balls about 1 inch in diameter and space about 2 ½ inches apart on cookie sheets.

Bake at 350 degrees for 12-15 minutes (check at 10). Let cool on cookie sheets for about 3 minutes, then transfer to a wire rack to cool. I yielded about 30 cookies.

Thanks to my Pop for taking these awesome pictures this time around! (At this rate, I’ll never have to take another photo myself – and I pay in cookies!)


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