Thursday, October 15, 2009

Apple-Oat Cookies




Another winner from the Betty Crocker Fall Baking cookbook! I knew this cookbook would serve me well. These cookies are very yummy, and I am excited to take them to my coworkers tomorrow. The only issue I had is that the drizzle was not thick enough and basically soaked right into the cookies. So, aesthetically, they may not be too pleasing, but they sure are yummy.

Apple-Oat Cookies (source: Betty Crocker Fall Baking cookbook)

3/4 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
2 eggs
1 3/4 cups all purpose flour
1 teaspoon abking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 cups old fashioned or quick cooking oats
1 medium apple, peeled and shredded (about 1 cup shredded)
1 cup powdered sugar
2-3 tablespoons apple juice or milk (I used milk because we never have apple juice in the house)

Heat oven to 375. Spray cookie sheet with cooking spray. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Beat in eggs and vanilla, scraping sides occasionally, until blended.

In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oats and apple. Onto cookie sheets, drop by rounded tablespoonfuls, 2 inches apart.

Bake about 10 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

In medium bowl, beat powdered sugar and apple juice (or milk) until smooth, using wire whisk or fork. Drizzle over cooled cooking on cooling rack. Let stand about 1 hour or until glaze is set.

Makes approx. 3 dozen cookies.

3 comments:

  1. These cookies look perfect for Fall. I love the fact that they have an icing drizzle on top.

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