Apple oatmeal cookies

    20 min

    Lightly spiced porridge oats are combined with other natural ingredients to create moist, tasty American-style cookies.

    350 people made this

    Makes: 48 biscuits

    • 110g (4 oz) butter, softened
    • 175g (6 oz) honey
    • 1 egg
    • 1 teaspoon vanilla extract
    • 90g (3 oz) stoneground wholemeal flour
    • 1/2 teaspoon bicarbonate of soda
    • 3/4 teaspoon ground cinnamon
    • 125g (4 1/4 oz) porridge oats
    • 1 apple, cored and chopped

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 190 C / Gas 5. Grease baking trays, or line with baking parchment.
    2. In a large bowl, cream together the butter, honey, egg and vanilla until smooth.
    3. Combine the wholemeal flour, bicarbonate of soda and cinnamon; stir into the creamed mixture. Mix in oats and apple. Drop by teaspoonfuls onto the prepared baking trays.
    4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews in English (168)


    Please forgive me but this box goes away before I can make my point I have been trying to say that after reading everybodys comments I made a few adjustments and instead of honey I used 4g of Granulated Sweetener, 50g Grape Nut Flakes and an extra 50g of oats and yummmmm!  -  11 Jun 2012


    Lesson learnt! always read the reviews before you start the recipe. Yes, there's something wrong with it. If you read the instructions the apple and oats are not mentioned, but if you add them anyway it's very wet. I added more oats and it's still more of a cake than cookie. Not wasted, but not successful.  -  05 Sep 2012


    I loved these biscuits, yes I wouldn't quite describe them as cookies as they're much softer and more cake like, but still delicious. My kids loved making them and didn't here a peep as they devoured them. I nearly gave them a miss as the reviews weren't good, but so glad I took the risk, nice to find a recipe that's a bit different but still tasty.  -  05 Feb 2013