Oh did I love these cookies! I absolutely love apples, so when I saw this recipe, mixing oatmeal and apples together I had to make it. To Read More, Click On The Recipe Title.
This isn't your average oatmeal cookie, oh no, this is chock full of apples and brown sugar and SOFT!! The recipe called for dehydrated apples, I looked for them at the store but couldn't find them. So I took the lead from the person who posted the recipe on RecipeZaar and used 1 cup of chopped apples instead. I added about a 1/2 tsp more of cinnamon to the batch. These spread a little bit so make sure you give them some room on the cookie sheet . I also used parchment paper on the cookie sheets and had no problem with the cookies sticking to the sheets as some people did. I ate 3 of these right out of the oven, I won't be waiting till next year to make these, they'll be a staple in this house!! These are wonderful !!
Chewy Apple Oatmeal Cookies
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
3 cups old fashioned oats
1/2 cup chopped dried apple
In a large mixing bowl, cream butter and sugars.
Beat in eggs and vanilla.
Combine the flour, cinnamon and baking soda.
Gradually add to creamed mixture and mix well.
Fold in oat and apples
Drop by rounded tablespoons 2 inches apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes. Let stand for 1 minute before removing to wire racks.
Giant Toffee Chocolate Cookies
What can I say about these cookies... they're one of the best chocolate cookies I've ever made. This cookie is full of chocolate, more chocolate than flour as a matter of fact, but it doesn't stop there. Heath Bars and nuts also found their way into the batter, making this an outrageously good cookie!! Make them smaller if you don't want them this big, I kinda like them this way. This is a very impressive looking cookie with a flavor to match. This is a definite keeper!
Giant Toffee Chocolate Cookie
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)