You know how most people clean the fridge when they’re procrastinating?
Well, that’s me.
The fridge, the kitchen, the bathroom, my bedroom, my clothes, the dishes. Nothing is safe from my cleaning wrath.
To be honest, the main reason I had to clean the kitchen was so I could make more cookies. MORE!?!?!? I can hear you shout from over here. How can you make more cookies?
Simple. People eat them, I make more. We’ve still got some chocolate chip cookies but the rest of them are G-A-W-N gawn. Disappeared. Kaput.
They were just too good.
And also, I’m catching up with the TEAR group tonight so I have to bring something. Have to. Can’t help myself, really. It’s a bit of an addiction.
(For those of you who read into the enneagram system, yes, I am a two. I’m working on it. For those of you who don’t have a clue what I’m on about, I’ll probably write more about it later. Hang in there.)
But hey, I like giving cookies out, people like eating them; it’s a win-win situation. Except these ones I kinda stuffed up.
See, I didn’t pull my cup measure out, I only pulled the half cup measure out, thinking, oh, yeah, I’ll just use two of these for one cup.
I don’t really bother too much about accuracies unless I’m making macarons. Then we get serious.
So I put half a cup of flour instead of one cup. I am, as my father would say, a nuff nuff.
Ah well. The crispy, falling apart first batch will be perfect for both garnishing my breakfast muesli and stirring into ice cream. It’ll be fine.
And the second batch, which took ages to cook because I’d turned the oven down, were perfect. Eat warm. With whipped cream.
I also think these would be great as a muffin. Just add milk, yeah?
Excuse me. I have to go try that now.
Apple Cinnamon Oat Cookies
Adapted from Joy the Baker
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract (or half a teaspoon vanilla bean paste)
1 1/4 cups oats (I used rolled; quick cooking is also acceptable)
1 cup flour
3/4 cup chopped walnuts
1 largish apple, peeled, cored and diced
juice of half a lemon
Preheat oven to 180º and line two baking trays.
Toss the apple and the lemon together. Set aside.
Beat the butter and sugars until fluffy. Beat in the egg and vanilla, scraping down the bowl, until light and fluffy.
Add the dry ingredients and stir in until just incorporated. (Don’t forget half the flour like I did).
Plop tablespoons of the mixture onto prepared trays. Bake about 10 minutes.