Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Sunday, 1 November 2015

Caramel Apple Oaties

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I wanted to bake some cookies to take to church for the young Missionaries this week.  I thought they might really enjoy a change from the usual chocolate chip ones and so I baked htem some Caramel Apple Oaties.  These are like all that is good about autumn stogged into a delicious cookie!


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I really wanted to bake them a delicious treat to show them how very much I appreciate all that they do and the time we get to spend with them.

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These lovely soft cookies are full of harvest flavours  . . .  soft and caramelized buttery sweet apple bits . . .

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Cinnamon and oats . . .  almost like an apple crisp . . .  except they are nice and soft and chewy.

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There is a nicely flavoured cinnamon spiced glaze drizzled over top also . . .

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I really hope that they enjoy them.   This is the perfect recipe as well because it makes just enough for me to split them into three lots . . .  one for each couple.

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We have two lots of Elders and one lot of Sisters.  So 36 cookies is the right amount for me to bring them in one dozen each.    I do love to spoil them a bit.

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*Caramel Apple Oaties*
Makes about 36
These are soft oatie cookies stogged full of delicous caramelized apple bits and topped with a cinnamon sugar glaze.  They scream autumn!


For the caramelized apples:
2 medium eating apples, peeled and cut into bits
2 tsp butter
4 tsp soft light brown sugar
For the cookie dough:
210g of plain flour (1 1/2 cups)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
225g of butter, room temperature (1 cup)
190g soft light brown sugar (1 cup packed)
45g of granulated sugar (1/4 cup)
2 large free range eggs, at room temperature
2 tsp pure vanilla
240g of rolled oats (3 cups)
For the glaze:
130g of icing sugar, sifted
few drops vanilla
1/2 tsp cinnamon
water to thin 

First make the caramelized apples.  Place the butter, sugar and apple into a large skillet.  Cook, stirring, over medium high heat, until the apples are tender and golden.   Set aside to cool completely.
While the apples are cooling make the dough.   Cream together the butter and sugars until light and fluffy.  Beat in the eggs, one at a time.  Beat in the vanilla and salt.   Sift together the flour, soda and cinnamon.   Stir this into the creamed mixture to combine.  Stir in the oats.   Finally, fold in the cooled caramelized apples to combine.  Cover and chill in the refrigerator for one hour. 

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Preheat the oven to 180*C.350*F/ gas mark 4.   Line several baking sheets with baking paper.  Lightly spray the paper with low fat cooking spray.  Scoop out tablespoons of the dough and place onto the baking sheets, leavign 2 inches in between each.
Bake for 12 minutes, until the edges are golden brown.  The centre should be soft and unset.  (this makes them fudgy)  Allow to cool on the baking sheets for five minutes before lifting off to wire racks to cool completely. 

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Whisk the icing sugar and cinnamon together.   Whisk in the vanilla and just enough water to give you a thin drizzle icing.   Drizzle this over the cookies with a small spoon.   Allow to set before serving.

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Sorry my photos are not so great today.  The lighting was very poor when I took these.   That's the one bad part about Autumn . . .  I like to take photos in natural light and it's really poor.

6 comments:

  1. For me it never matters what your pictures look like. I know every single recipe is amazingly delicious :) I can't wait to try these today -Marialena

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    Replies
    1. Thank you so much Marialena! You really made my day! xoxo

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  2. I made these at the weekend. I had lots of oats which needed using and an apple. Even with one apple less and without the icing they were delicious. Fantastic recipe. Easy and great eating.

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    Replies
    1. Linda, I am so pleased that you enjoyed these. Thanks so much for taking the time to let us all know! xo

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