November has been extremely busy and not left me much time for cooking, baking, or blogging! I literally bought an apple from the hospital cafeteria so I could bake these cookies after a night shift. And I am glad I did because they are so easy. Not to mention, they are unique and stand out among the usual holiday baking. These oatmeal apple cookies are also pleasantly light in calories. So whatever you have to do, go buy an apple and some apple sauce. If you have been reading Bubbly Kitchen for long, your pantry should be stocked with the other ingredients. Applesauce (unsweetened) is my new fall pantry staple. It is a calorie cutting workhorse in my baked goods this fall. These cookies will disappear from your work holiday potluck in no time.
The holidays are a funny and frightening time to work in a hospital. Not because you are trapped in the hospital instead of being with your family. Not even because of all the death and despair. The baked goods and potluck dishes that people bring to work are shocking. I don’t have room in my day for calories that aren’t fabulous. I literally do not eat any treats offered to me at work. Trust no one. Someone may say “oh she makes the most fabulous cupcakes,” don’t believe them! You will be sorely disappointed when you find out you just wasted precious calories on a boxed cake mix and icing that you want to scrape into the trash. I don’t want to sound pretentious but I am perplexed by boxed cake mixes. It takes 5 minutes more to make things from scratch and you actually know what your eating.
Apple Oatmeal Cookies
2 cups old fashioned rolled oats
1 cup all purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1 tsp cinnamon
4 tbsp unsalted butter, melted
1 cup light brown sugar
1/2 cup sugar
1/4 tsp vanilla bean paste
1/2 cup unsweetened applesauce
2/3 cup peeled and chopped Granny Smith apple (1/8th inch pieces)
1/2 cup roughly chopped pecans
In a medium bowl, whisk together oats, flour, baking powder, salt, and cinnamon.
In a large bowl, whisk together butter, brown sugar, and sugar until smooth. Whisk in egg and vanilla, and then the applesauce. Mix in the dry ingredients. Add apples and pecans and mix u tip just combined. Cover the dough with plastic wrap and chill in the fridge for one hour.
Preheat oven to 350°F. Line two baking sheets with parchment paper. Drop rounded tablespoons of dough onto cookie sheets, approximately 2 inches apart. Bake until the cookies are golden around the edges, 15 minutes.
Let cookies cool completely on the pan. Store in an airtight container, place wax paper between cookie layers.
Adapted from Serious Eats.