Do you have some apples that are past their prime--i.e., that are perhaps a little wrinkled and still good, but no one will eat them? You could turn them into apple salad, but why not turn them into a lunch box surprise, tea time treat, or simple dessert? Moist Apple Cookies are a great way to use up those apples that have lingered too long on your counter. The cookies have a rich apple taste and are slightly squishy-chewy, rather than crisp. With plenty of cinnamon and other sweet spices, the cookies mimic the flavors--in a portable format--of apple cake. Walnuts provide a welcome crunch and slight bitterness to the sweet cookies. Feel free to add some raisins or dried cranberries, if you like. The cookies are great on their own but also make nice accompaniments to cheeses (especially cheddar), puddings, and of course, ice cream.
Moist Apple Cookies -- Makes 24+
3-4 small-medium-sized apples, cored, but left unpeeled (you'll need 1 1/2 cups shredded)
1 1/2 cups of flour
3/4 cup of quick oats
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup (1 stick) of butter of Smart Balance, melted
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of allspice
3/4 cup of brown sugar
1 egg yolk
1/2 cup of chopped walnuts
1/2 cup of raisins or dried cranberries (optional)
Preheat the oven to 375 degrees and line cookie sheets with parchment paper or coat them with non-stick cooking spray. Shred the apples (unpeeled) in the food processor, measure out 1 1/2 cups, and set the shredded apples aside. Combine the flour, oatmeal, baking soda, salt, and spices and mix them well. In a large bowl, combine the melted butter, brown sugar, and egg yolk and beat them well. Stir in the shredded apples. Stir in the dry ingredients and add the walnuts and raisins or dried cranberries, if you like. Drop the batter onto the prepared cookie sheets, using about 1 1/2-2 tablespoons of batter for each cookie and leaving 2 inches in between each batter mound. Bake the cookies for about 15 minutes or until golden brown and the centers are firm. Let the cookies cool on the cookie sheets for 5-10 minutes before trying to remove them to cool completely. The cookies will be very soft.
