I'm sorry for the lack of updates. Really, I am. But this time, I have a good excuse. I promise.
Usually, when I don't update my blog, it's due to:
1) Being too busy doing other things (or my subtle way of saying I was too lazy).
2) I didn't take pictures of what I've been making
3) I didn't like the pictures of what I made
4) What I made got eaten before I could go to my room to get my camera.
In all truth though, the first one is the most common. I know. Not cool, Alex.
This time though, I have a good excuse. A really good one. Y'see, while you all were w
aiting for me to update with some more seasonal goodies, I was busy in New Orleans eating my pants size worth of these:
If you don't know what these are, then... Oh, God. I'm so, so sorry. Seriously. I fantasize about these. I fantasize about waking up to a warm plate full of these with a big cup of steamin' hot coffee every day. I fantasize about all that powdered sugar going everywhere everytime I even move or breathe wrong (quick personal note: never laugh when eating a Beignet. Ever. As it will result in a death-consuming cloud of powdered sugar smoke.)
I was kind of hesitant to try one. After all, Beignets are basically deep-fried dough. But they were so light and the edges -- Oh god, they were my favorite part. So crisp and chewy. Honestly, if I lived in New Orleans... Cafe' Du Monde would never go out of business. Truth.
While I could use the whole "I was in New Orleans eating Beignets! You have to believe me!" excuse as to why I haven't updated, I'll give you a real one, which is: ... I had no baking equipment. At all. Yeah, tell me about it. Unfortunately I'm not quite sure how security check out would deal with me bringing a deadly mixer on board of the plane -- and I don't think my luggage could carry a 20lbs bag of flour and sugar. So I had to leave my baking behind for a week or two. And I have to say this: I did miss it. But that's okay. We're back on track now and kicking off the ride with a cookie I think you'll find good enough to forgive me for.
These little oatmeal cookie delights are filled with a cool autumn combo of diced apples and butterscotch chips. When they come out of the oven, they can get pretty crispy -- but if you leave them out for awhile, they become incredibly moist and cakey. So if you like your oatmeal cookies crispy, you should definitely make and eat these the day they are made. If you like 'em cakey, then just make 'em, and let them sit out on the counter uncovered overnight. Or, better yet, store 'em in the refrigerator in a air-tight container. These taste really good served cold. But i'll let you be the judge of that.
The apples and butterscotch really shine here, with some help from a dash of cinnamon and some pumpkin pie spice. Not only that, but I replaced 1/4 cup of the butter in the original recipe with some applesauce, keeping these nice and moist and bringing out a more natural sweetness that helps the apple flavor a lot.
I think you'll like 'em. Hell, I know I did, and I'm not a big oatmeal cookie fan. These could probably do with some chopped walnuts thrown in, if you like your cookies a little on the nutty side. Pecans or almonds probably wouldn't contrast as well with the apples/butterscotch chips, though.
Happy eatin' foodies! And look for updates. I promise I won't run off on you for some donuts again.
Butterscotch and Apple Oatmeal Cookies
1/2 cup butter
1/4 cup applesauce
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla
1 1/2 cup all-purpose flour (I used 1 cup AP and 1/2 cup whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup finely chopped apples (about 1 big apple, 2 medium ones and 3-4 small ones)
1 1/2 cups quick-cooking or regular oats, uncooked
1/2 cup butterscotch chips
1. Preheat your oven to 325F. Cream the butter; add the brown sugar and applesauce and beat until light, fluffy and there are no brown sugar chunks.
2. Beat in egg and vanilla.
3. Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until well combined.
4. Gently stir in apples, oats, and butterscotch chips.
5. Drop dough by heaping teaspoon or tablespoon fulls on a baking sheet lined with parchment paper (or just grease it with nonstick cooking spray). Bake at 325 for 10-12 minutes, or until edges are golden brown. Remove from pan and cool on a wire rack.
Makes about 2 dozen cookies depending on size. Store in air-tight container in fridge or leave at room temperature uncovered.