Have you ever had a recipe that just goes completely wrong? This recipe for the recipe swap was that one for me. But don't stop reading and write this one off; it's definitely worth making. The theme this time was pumpkin or apple recipes. I submitted my Pumpkin Butterscotch and Chocolate Chip Cookies.
It started out when my to-do list this week exploded. I knew I had to make the cookies but then I kept adding x,y,z to my list to get ready for school and my parents visit. Every time I got ready to make the cookies, something else would pop into my head. Finally, 10:00pm rolls around and I start to make them. But then I realize that the things I thought I had weren't in the pantry. I was missing cloves, lemon zest, and honey. With some quick thinking substitutions (maple syrup kind of has the same consistency as honey and it seemed like it could fit with a Fall-ish recipe), I was able to make these cookies.
These definitely tasted like Fall. Cinnamon and apples have to be one of the best combinations out there and adding oatmeal into the mix and putting it in cookie form just made the pair even better. Their texture isn't like your regular cookie; it's more cake-like but it's also extremely moist. I recommend going by the actual recipe but if you are in a pinch, don't hesitate to substitute.
Mrs. Field's Apple Oatmeal Cookies
2.5 cups AP flour
1 cup quick oats
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
2 tsp grated lemon zest
1 cup dark brown sugar, packed
3/4 cup butter
1 large egg
1/2 cup unsweetened applesauce
1/2 cup honey
1 cup fresh apple, peeled and finely chopped
Extra quick oats for topping, optional
Preheat oven to 300º. In a medium bowl, combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside.
Cream the sugar and butter together using an electric mixer. Add the egg, applesauce, and honey and beat at medium speed until smooth. Add the flour mixture in slowly until just combined. Using a spatula, fold in the apples.
Drop by rounded tablespoons onto ungreased baking sheets, 1.5 inches apart. You can sprinkle the unbaked cookies with extra oats if you'd like.
Bake the cookies for 23-25 minutes or until bottoms are golden. Enjoy!