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After playing around with a recipe I found online, I baked my first batch of these cookies. Oops, they cooked a bit faster than expected. O.K. on to round 2! These I took out a couple minutes sooner, and they seemed fine, but they were very thin. I decided that perhaps the batter was too runny, so I added some more flour and oats before trying a third batch in the oven. The result was higher cookies that kept their rounded shape from the cookie scooper.
I took samples of both the flatter cookie and the higher, rounder cookie to a friend's house. There was good news and bad news. The good news is that everyone liked the cookies! The bad news is that the vote was split as to which was better--the flatter cookie or the higher cookie! I'll give you directions for both and you can decide which you like better.
Apple Oatmeal Cookies
Ingredients:
3/4 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup white sugar
1 egg
1 1/2 teaspoons apricot brandy (you can substitute vanilla extract for this)
1 cup flour*
1 1/4 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
3 cups quick oats*
1 1/3 cup peeled and diced apple (about 2 small apples)
*for the higher, rounder cookies add an extra 1/2 cup flour and an extra 1/2 cup oats
Preheat the oven to 375 and grease your cookies sheets or line them with parchment paper.
In a large bowl, beat the butter, brown sugar, white sugar, egg, milk, and apricot brandy until well blended.
In a small bowl, combine flour, cinnamon, salt, baking soda, and nutmeg. Add to butter mixture and beat at low speed until thoroughly combined. Stir in oats and apples. Scoop onto cookie sheets and bake 10 minutes. Cookies should be slightly browned around the edges.
Cool for a minute before remove to wire rack to cool completely.
Yields: about 36 cookies
I found a recipe for Butterscotch Macadamia Nut Cookies in a catalog a friend gave me last weekend. Since I didn't have any macadamia nuts at home, I decided to try a version with pecan chips instead. The result reminds me a bit of butter pecan ice cream.
Chewy Butter Pecan Cookies
1/2 cup (1 stick) butter or margarine, softened
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 egg
1 cup flour
1 1/2 cup quick-cooking oats
1 cup butterscotch chips (about 1/2 a 12 oz. package)
2 oz. pecan chips (about 2/3 cups finely chopped pecans)
Preheat oven to 375 degrees.
Beat butter, salt, baking soda, brown sugar, and vanilla until creamy. Beat in eggs. Gradually add in flour.
Stir in oats, butterscotch chips, and pecan chips. Using a small cookie scooper, drop onto an ungreased cookie sheet. Bake for 10 minutes at 375. Remove immediately to wire rack to cool.
Yields: about 4 dozen small cookies
My parents gave me some leftover blueberries before leaving on a trip, and I was desperate to use them up since I already had some blueberries of my own at home. A Google search brought me to this recipe from allrecipes.com.
If you like oatmeal raisin cookies, you'll really enjoy these. They're soft and chewy. I usually allow myself only two cookies at a time, but I found myself downing these in groups of three or four. Oops! Must start giving them away.
Blueberry Oatmeal Cookies
Ingredients:
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
1 1/2 cups quick-cooking oats
1 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries
In a mixer, cream butter and brown sugar. Beat in egg and vanilla.
In another bowl, stir together the oats, flour, cinnamon, salt, baking soda, and baking powder. Gradually add these dry ingredients to the creamed mixture.
Remove mixer bowl and gently stir in the blueberries.
Drop by teaspoonfuls (or small cookie scooper) onto greased cookie sheets. Bake at 350 degrees for 12-14 minutes or until golden brown.
Cool on wire racks.
Yields 4 dozen cookies.
