Prep 15 mins
Cook 15 mins
A delicious, fruity variation of oatmeal cookies. Good for you! Family always gobbles them up.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 cup shortening
- 3⁄4 cup white sugar
- 2 eggs
- 1 cup quick-cooking oats
- 1 cup diced without peel apple
- 1 cup chopped walnuts
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the shortening and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.
These are very yommy and different from most cookies. They have a cake/muffin like texture, so very soft. I used half whole wheat pastry flour to increase the nutrition (and I like the taste). I used old fashioned oats, but I chopped them a little so they wouldn't make the cookies to crumbly. I also subbed butter for shortening for more flavor, I was concerned this might make them spread too much but it wasn't an issue. I used a granny smith apple and would increase the amount next time just cause it's such a nice taste surprise. The cinnamon and nutmeg are a perfect pairing with the apple. I baked them for 16 minutes. Thank you Jessie for sharing your recipe. Made for PAC Spring 09.