Wander & Wonder

Yield: 16

Total time: 30 minutes

I N G R E D I E N T S

• 1 1/4 cups all-purpose flour
• 1 1/4 cups old fashioned oats
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (at room temperature)
• 3/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 apples, peeled and chopped into small cubes
• 2 teaspoons lemon juice

R E C I P E

1. Preheat oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.
2. In a bowl, whisk together flour, oats, cinnamon, baking soda, and salt.
3. In the bowl of your electric stand mixer, cream together butter and brown sugar until combined. Mix in egg and vanilla extract.
4. Add flour mixture to egg and vanilla mixture and mix until combined.
5. In a small bowl, toss apple cubes with lemon juice. Add the apples to the batter.
6. Scoop out about 2 tablespoons of dough and line about 2 inches apart. Flatten them slightly.
7. Bake one sheet at a time for about 15 minutes, until the cookies are light golden brown.
8. Let cool on baking sheet and serve with a nice cup of coffee, tea, or milk!

T I P S

• The batter is very sticky, so avoid using your hands. Use an ice cream scoop or regular spoon to drop portions of dough onto the tray.
• Be sure to cut your apples into small cubes; mine were a bit too big which made it harder for the cookies to hold their shape.

Yet another classic recipe to use up our freshly picked apples (I told you I’d be back with more apple recipes). Unfortunately, the bowl of apples still looks just as full!