One of my favorite snacks in the fall is apple slices and creamy natural peanut butter. I enjoy this treat year round, but in the fall it is especially delicious since apples are in season! I love finding new ways to enjoy this combo, such as in yogurt parfaits or oatmeal, so I was super excited a year ago to see this recipe for Peanut Butter Apple Oatmeal Cookies from Jessica at A Kitchen Addiction.
Somehow though I didn’t get around to making this recipe until this fall, but let me tell you… these cookies were worth the wait! Usually I’m not a huge fan of soft oatmeal cookies, but the combination of apples and peanut butter just won me over here! These cookies are absolutely addicting, and the best part is that they are pretty healthy, for a cookie at least, so you don’t feel weighed down after eating one [or three].
Though these cookies come together pretty quickly, the most time consuming part of this recipe was shredding the apples. I’d recommend using a food processor if you can, and then straining out the excess juice with a mesh strainer. The juice is delicious–the best, freshest apple juice out there! :) But when these chewy and thick cookies come out of the oven, better make sure you have a tall glass of milk handy because they are perfect for dunking! Enjoy!
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon corn syrup or honey
- 3/4 cup no-stir natural peanut butter
- 1 cup all-purpose flour
- 2 teaspoon baking soda
- 4 cup quick (not instant) oats
- 1 1/4 cup shredded apple (tart apples work best), strained to remove excess juices
Heat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
With an electric mixer, cream together sugars with butter. Add eggs and vanilla, beating on low until creamy. Then add in corn syrup/honey and peanut butter.
Gradually add in flour and baking soda until just combined. Then, using a wooden spoon, mix in oats and apple. Dough will be very thick!
Scoop dough onto prepared baking sheets in 1/4 cup scoops. Bake for about 11-12 minutes or until edges are golden brown. Cool on baking sheet for 4-5 minutes, then remove to wire rack to cool completely.
Time: 40 minutes.
Yield: 2 dozen cookies.