I found this recipe on a search for lemon zest recipes (I had just gotten my Microplane Zester and had fallen in love with it and was zesting lemons and oranges all over the place). The lemon zest doesn't have a starring role in these cookies, but they are pretty yummy, very apple pie-ish.
- 2 1⁄2 cups flour
- 1 cup quick oats (not instant)
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves (I leave this out)
- 2 teaspoons grated lemons, zest of (from 1 medium lemon)
- 1 cup packed dark brown sugar
- 3⁄4 cup salted butter
- 1 large egg
- 1⁄2 cup unsweetened applesauce
- 1⁄2 cup honey
- 1 medium apple, peeled,cored and finely chopped (about 1 cup)
- 1 cup raisins (about 6 ounces)
- Preheat the oven to 300 degrees F.
- In a bowl, combine the flour, oats, salt, baking soda, cinnamon, cloves and lemon zest.
- Mix well with a wire whisk and then set it aside.
- Cream the butter and sugar together in a large bowl with an electric mixer.
- Add the egg, applesauce and honey, and beat at medium speed until smooth.
- Add the flour mixture, fresh apple and raisings.
- Blend at a low speed until just combined.
- Don't overmix it, and don't worry, it's supposed to be a soft dough.
- Drop the dough by rounded tablespoons on to ungreased cookie sheets (I like to cover the sheets in parchment paper).
- The cookies should be spaced about 1 ½ inches apart.
- Bake for 18-22 minutes, or until the bottoms are golden.