We’ve got apples, but I just didn’t feel up to making a pie or a crumble or anything like that, so I looked up a recipe for apple cookies. I had to make several adjustments, some for Grandmom’s diet and some for what ingredients I had available, but all in all, they turned out pretty well.

Apple Cookies
1 3/4 cup quick-cooking rolled oats
1 1/2 cups flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1 stick (8 tbsp) butter, softened
2 tbsp butter
2 apples, cored, peeled, and cut into small cubes
2 tbsp apple cider
1 cup brown sugar
1/2 cup sugar
1 egg
2 tsp vanilla extract

Preheat oven to 375 F. Line baking sheets with parchment or silicone.

Melt 2 tbsp butter in a skillet over medium heat. Add the apples and saute about three minutes, until the apples are soft. Add 2 tbsp apple cider and saute another minute, then set aside to cool.

Combine oats, flour, baking powder, baking soda, salt and spices. Set aside.

In mixing bowl, beat the butter. Add the sugars and beat until light. Add egg and vanilla extract. Add in the dry ingredients, mixing until just blended. Using a spoon, mix in the apples.

Spoon 1 tsp scoops of dough onto cookie sheets about two inches apart, then flatten.

Bake 5 1/2 minutes at 375 F, then rotate sheets and bake 5 1/2 minutes longer.

Cool on a wire rack.

Cookies are sticky, so you may want to separate them with waxed paper when storing.

Modified from The Good Cookie, by Tish Boyle