Apple Anytime Muffin Cookies
Really, though, these are so dang good! We might've made them for breakfast, but they're also great for dessert. They ain't sexy, but they're delicious
Apple Muffin Cookies
Preheat oven to 350 degrees.
A: 227 grams/2 cups whole wheat all purpose flour
89 grams/.5 cups oats
1 teaspoon baking powder
.5 teaspoon baking soda
.5 teaspoon salt
1.5 tablespoons Pie Spice
B: 113g/.5 cup olive oil (a non-assertive one)
57g/4 tablespoons soft butter
142 grams/.66 cups brown sugar
67 grams/.33 cups white sugar
1 tablespoon vanilla
C: 270 grams/2+ cups cubed baked apples
27 grams/.5 cup grated coconut
80 grams/.75 cups chopped toasted pecans
70 grams/.5 cup dried cherries (coarsely chopped, optional)
There are two ways to go about this. One is to mix in the chopped apples without baking them first. The other, which I prefer, is to chop the apples into little piece, toss with a few teaspoons of Pie Spice and a tablespoon of dark brown sugar, and then bake at 375 for 15 minutes. Let them cool and then make the muffins.
Mix A in a bowl.
Beat sugar and butter. When butter is uniformly distributed, add the oil. Scape down the bowl, then add the eggs one at a time, scraping down the bowl one at a time. Add the vanilla and beat in.
Add A to B. Mix to combine and then fold in C.
Scoop a plum-sized amount onto a parchment covered cookie sheet. Cook 16-18 minutes, or until just done in the middle.