These are the most amazing cookies I have ever made! I am not exaggerating. The apples make them moist and the spices add that extra touch. In the past month I have already made them three times! They are a good place to start if you have never made cookies from scratch. I think it would be pretty hard to mess them up.
Modifications:
I used two extra apples because they give such a great juicy kick to every bite.
If you don't feel like making the glaze or want to save on calories they are still wonderful without it. I ran out of walnuts once so I used pecans instead or you can forgo the nuts altogether.
Indredients
Glaze:
- 2 cups powdered sugar
- 2 tablespoons butter or margarine, melted
- 1 teaspoon vanilla
- 1/4 cup half-and-half or milk
Cookie:
- 1/2 cup butter or margarine, softened
- 1/4 cup shortening
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups old-fashioned oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 1/2 cups Gold Medal® all-purpose flour
- 2 medium apples, peeled, chopped (2 cups)
- 1 cup coarsely chopped walnuts
- Heat oven to 350°F. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Cover; set aside.
- In large bowl, beat 1/2 cup butter, the shortening, 1/2 cup granulated sugar and the brown sugar with electric mixer on medium speed until thoroughly mixed. Beat in eggs and 1 teaspoon vanilla until well blended. Beat in oats, cinnamon, nutmeg, baking soda and flour, scraping side and bottom of bowl once, just until blended. Stir in apples and walnuts.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls (scant 1/4 cup) about 2 inches apart.
- Bake 13 to 17 minutes or until edges are golden brown and centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Using spoon, drizzle about 1 teaspoon glaze onto each warm cookie. Cool completely, about 10 minutes
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