This recipe is taken from the 2013 Milk Calendar. These moist cookies loaded with oats, milk and fresh apples are a terrific start to the day at home or on-the-go.
- Cooking: 10 min - 15 min
- Refrigeration: 15 min
- 2 cups (500 mL) quick-cooking rolled oats
- 1 1/2 cups (375 mL) whole wheat flour
- 2 tsp (10 mL) ground cinnamon
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) packed brown sugar
- 2 eggs
- 1 cup (250 mL) milk
- 1/4 cup (60 mL) butter melted
- 1 tsp (5 mL) vanilla extract
- 1 1/2 cups (375 mL) finely chopped apples (about 1 large)
Preheat oven to 375°F (190°C) with racks in top and bottoms thirds of oven. Butter 2 large baking sheets or line with parchment paper.
In a large bowl, whisk together oats, flour, cinnamon, baking powder and salt. In another bowl, whisk together sugar, eggs, milk, butter and vanilla. Pour over dry ingredients and sprinkle with apples; stir until just blended.
Drop batter by 1/4 cup (60 mL) for each cookie onto prepared baking sheets at least 2 inches (5 cm) apart. Bake for about 15 min, switching pans on racks halfway, or until a tester inserted in the centre comes out clean. Let cool on pans on racks for 2 min, then transfer to racks to cool completely.
Use apples that hold their shape and flavour when baked such as Empire, Red Prince, Northern Spy, Granny Smith or Crispin.
Tips for kids:
This recipe is a terrific introduction for kids just starting to bake. Teach them to measure dry ingredients properly by spooning into a dry measuring cup and sweeping off the top and for liquid ingredients, pour into a liquid cup and check at eye-level.
Reduce the apples to 1 cup (250 mL) and add 1/2 cup (125 mL) chopped toasted hazelnuts, walnuts or pecans and/or 1/3 cup (75 mL) chopped dried cherries.
Top 5 Nutrients
|Calcium:||5 % / 56 mg|