Looking for a not-quite-fall treat? Here is a cookie recipe that is perfect for “falling into fall”.
It’s early September, nearly 90 degrees still in Nashville…I’m just not quite ready for my favorite pumpkin cookie recipe.
Here is a super easy, minimal ingredient cookie recipe that will tide you over for another week or so, until fall is HERE!
Ingredients:
- 3/4 cup of peanut butter
- 1/4 cup of butter (1/2 stick)
- 2 cups of brown sugar
- 2 eggs
- 1 teaspoon of vanilla
- 1 cup of all-purpose flour
- 1 cup of whole wheat flour
- 2 teaspoons of baking soda
- 3/4 teaspoon of salt
- 1 cup of quick-cooking rolled oats
- 1 apple, peeled and chopped (1 cup)
- Oven to 350 degrees
- In mixer bowl beat peanut butter and butter. Then add brown sugar
- Add eggs and vanilla
- In a separate mixing bowl stir together all-purpose flour, whole wheat flour, baking soda, and salt
- Gradually add flour mixture to the peanut butter mixture, beating with the mixer until well mixed
- With a spoon stir in the oats and apple (chopped and peeled).
- Put 1/4 cup mounds of dough on an ungreased cookie sheet
- Bake at 350 degrees for 12-14 minutes or until edges are firm. Let cookies cool on the cookie sheet for about a minute before removing
- ennnnnnjoy
The apple pieces in the cookies are something a little different and perfect for a hint of fall taste. These cookies are perfect to make after apple picking! Use the biggest apple for making the cookies – the more apple pieces the yummier the cookie!
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