With a few more apples to use up (even after making five pints of Apple Cranberry Chutney), I found another worthy recipe that I morphed just a bit. The original recipe is one from Betty Crocker, but I swapped out the butter and added coconut oil. I also added a bit of whole wheat flour and a bit of nutmeg.
Apple Oatmeal Cookies with Brandy-Caramel Drizzle
recipe based on Apple Oat Cookies
¾ c. coconut oil
1 c. white sugar
½ c. packed brown sugar
1 t. pure vanilla
1 c. all-purpose flour
¾ c. whole wheat flour
1 t. baking soda
1 ½ t. ground cinnamon
¼ t. nutmeg
½ t. salt
2 c. old-fashioned oats
1 medium apple, peeled and shredded (about 1 cup)
1 c. powdered sugar
2 T. apple cider (or apple juice)
2 T. butter
2 T. brandy
1/4 t. cinnamon
Heat oven to 375°F. Line a cookie sheet with parchment paper or a silicon pad.
In large bowl, beat coconut oil, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended.
In a separate bowl, mix flours, baking soda, cinnamon, nutmeg and salt. Gradually beat flour mixture into creamed mixture. Stir in oats and apple. Using a cookie scoop, drop dough by rounded tablespoonfuls, two inches apart.
Bake about 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
While cookies bake, make the drizzle. Place powdered sugar, apple cider, butter, brandy and cinnamon in a small heavy saucepan over medium-low heat. Whisk until ingredients are combined and glaze is thick but pourable.
Because of the coconut oil, these are a flat cookie so be sure to place your scoops two inches apart or more. The original recipe also had a simple powdered sugar glaze. I swapped in a glaze that was a bit more caramel like for an Autumnal taste explosion!
We actually had these for breakfast over the weekend!