MONDAY MORNING RECIPE POST - SOFT APPLE COOKIES

I was very happy with these cookies, different to any cookie we have tried before.  Not too sweet and more like a miniature cake than a cookie. I found the recipe on a YouTuber’s video called Cooking Lyrics, and you can watch if you click here.

Soft Apple Cookies:

2 eggs at room temperature 

100g or 1/2 cup (or 3.5 ozs. sugar)

Pinch of salt

100g (or 3.5 ozs.) butter, softened 

320 to 340g plain flour (or 2-1/4 cup to 2-1/2 cups of all-purpose flour, or 11 ozs.)

14g (or 3 teaspoons) baking powder

2 apples (I used Granny Smith)

Icing/confectioner sugar for dusting cookies after baking

Preheat oven to 180 deg C (Or 350 to 365 deg F (my oven is on the cool side so I used 365 deg F - I will leave it to you to be the judge on the heat you use - temperatures are a guide-line).

Add 2 eggs to a mixing bowl, also a pinch of salt and all the sugar. Using an electric mixer beat until sugar is dissolved and mixture looks light.

Add the softened butter until thoroughly mixed.

In a separate bowl thoroughly mix the baking powder into the flour.

Add half the flour mixture and mix into the eggs until combined. Add the remaining flour, this time folding in with a spatula until combined.

Peel and core the 2 apples. Cut into small dice and fold into the batter. 

Line a large baking tray with parchment paper.

Using a spoon, scoop up your apple mixture and put onto the baking tray in mounds, leaving a 2-inch space between them.

Bake for 20 minutes or until golden.  It’s always hit and miss for that first batch. They looked light on the top but were brown on the bottom. I took them out of the oven and they were done. The second batch I left them in a couple of extra minutes, and they browned more. Here again I will let you be the judge. The timing is only a guide.

Carefully transfer to a cooling rack until you can try one.

Using a small strainer, sprinkle icing sugar on top of all the cookies before serving. 

It goes great with a cup of coffee or tea.  

I recommend watching the video first, just to get a clearer idea of the steps in the recipe, or if I wasn’t clear enough when writing out these instructions.

Changes made: I didn’t have any plain/all-purpose flour. I used self-rising and left out the baking powder.

I also had no icing/confectioner’s sugar, so before baking I sprinkled on regular sugar and they were great. I made two batches. The second batch I left the sugar off and they still tasted very yummy. (Added note: see Donna’s comment about making confectioner’s sugar. Such a great idea, thank you Donna!)

The batter seemed a bit stiff so I used a few drops of milk until I got the consistency I wanted. 

A commenter at the video site said they used half regular sugar and half brown sugar, and that they tasted like a caramel apple. I might give it a try next time.

Everyone’s taste is different but we gave these cookies a 10 out of 10. Different to any cookie we have had before, and tasted like miniature cakes with delicious bits of cooked apple inside. As mentioned before, not too overly sweet so you can add a little more sugar for your own taste.

One of these makes a lovely snack. I also ate one for breakfast along with a container of lemon-flavored Greek Yogurt. It was a delicious combination.

It looks like this is good to freeze. I didn't want to leave a whole batch out. I froze them after baking the day before, took one out and microwaved it for 30 seconds. It was as delicious as if it were fresh out of the oven.  That’s when I had it for breakfast with the lemon yogurt. 

If you are not keen using the microwave, it thaws out pretty quickly, but you can always leave one to thaw the night before in the fridge and take it out to come to room temperature. Or pop it in a toaster oven to heat up a little.

This is the full address to the YouTube video.

https://youtu.be/dOR_i8waGU4?si=zCYsgaSBYvwVkGJd