Apple-Oatmeal Cookies

From: Eris

On Oct 18, 2008

I was quite happy with this recipe, but it makes an odd cookie, as can be expected by using oil as the fat. The consistency of the cookies was very soft and quite cake-like, and they tended to fall apart after a couple of days of storage. I agree with the other reviewers that the recipe would make excellent muffins or mini-muffins. I wish I had a mini-muffin pan, but when I make this recipe again, I probably will make it in muffin form instead of cookie form. I used old-fashioned oats that i had chopped more finely with my hand-blender attachment as I don't think this recipe would do well with the more rustic texture of plain old-fashioned oats. I also didn't use raisins. I used Jona-Mac apples peeled and chopped finely, which is a bit labor-intensive but worth it. Next time I also might reduce the brown sugar content as I tend to like things less sweet and would like more of the honey character to come through. A final note, I baked my cookies on parchment paper as suggested in other comments, and the cookies seemed to be a bit more brown on the bottom than I would have expected from their tops.

From: Cookin'Diva

On Sep 23, 2008

Like other reviewers, I made mini-muffins rather than cookies. Here are some tips I hope will help you: you will get 36 mini muffins, fill each muffin tin level with the top, bake 375 for 12 minutes. I plan to frost them with a maple buttercream and then sprinkle with walnuts. Excellent!

From: Colonel George

On Jan 6, 2005

These cookies are wonderful. I did omit the raisins and used self-rising flour and they turned out just fine. If you don't have quick-cooking oats you can use the old-fasioned regular oats, just grind them a little in a food chopper. That's what makes them quick oats. Cooking tip: put them on the top rack in the oven they cook better there.

From: Woody W.

On Dec 11, 2007

I have been making the same recipe for years and everyone loves them. I omit the raisins too but add a little more apple. I also add 1/4 cup of wheatgerm. You can also drop the batter into muffin pans and make great tasting muffins!