The Pioneer Woman Tasty Kitchen
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2-Bite Apple Cinnamon Oatmeal Cookies

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Level: Easy

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Description

Remember those little Quaker instant oatmeal packets you used to eat as a kid? You know, the ones that came in that yummy box filled with a variety of amazing flavors, like “Apple Cinnamon”?

Well now they’re in a cookie form. Yum! Made with oats and whole wheat flour and a lot less sugar and butter than your typical cookie.

Moist and delicious!

Ingredients

  • 1-½ cup Oats
  • ½ cups Whole Wheat Flour
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Baking Powder
  • ½ teaspoons Sea Salt
  • 1-¼ teaspoon Ground Cinnamon
  • ½ cups Unsweetened Dried Apple Rings, Cut Or Torn Into Raisin-sized Pieces
  • ¼ cups Unsalted Butter, Room Temperature
  • ¼ cups Packed Brown Sugar
  • ¼ cups Vanilla Sugar
  • 1 whole Egg, Room Temperature
  • ¼ cups Unsweetened Apple Sauce
  • 1 teaspoon Vanilla Extract

Preparation

Make about 2 dozen 2 bite cookies. Serve at least 2 cookies per person.

1. Preheat oven to 350°F and place racks in the upper middle section of the oven. Line 2 cookie or baking sheet pans with parchment paper or Silpat mats and set aside.

2. In a medium sized bowl, whisk together all of your dry ingredients (oats through cinnamon). Add your apple ring pieces and mix together again. Set aside.

3. In the bowl of your stand mixer with your paddle attachment, cream together your butter and sugars until light and fluffy. This should take about 2-3 minutes on medium high speed. Stop mixer, scrape down sides and bottom of bowl and add your egg. Mix together until combined. Stop and scrape down bowl again. Add your applesauce and vanilla extract, and mix together on medium speed until incorporated.

4. Turn mixer speed to low and add your dry ingredients. Mix until just combined.

5. With a small ice cream scoop (mine was 1.5″ wide) or a tablespoon, scoop dough onto pans, spacing each cookie an inch or two apart. You can gently press down if you’d like to flatten a bit, or leave them as is. They won’t flatten out very much and they keep their shape very well.

6. Bake cookies for 12-13 minutes, turning pans 1/2 way through baking time to ensure even coloring. The cookies are done when they are golden brown along edges but still soft. Remove pans from oven and set on a rack.

7. Allow cookies to cool a few minutes on pan and then transfer to a wire rack to cool completely.

Cookies will store room temperature in an airtight container for 2-3 days.

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