Happy New Year!
I apologize for not starting the year of with a flashier recipe, but it’s been a busy morning and I had a craving for something with oats and spices. This recipe fit the bill. It’s a simple cookie which you’ll appreciate if you like thin and chewy cookies with crisp edges.
You may wonder what the point to using muffin mix is when you still have to deal flour, baking soda, salt, etc. For me, things just come together quicker. But most of all, I like this recipe because I can vary the flavors by using different flavors of muffin mix — and Martha White makes plenty of flavors. This version is apple cinnamon, but I’ve followed this same recipe using the “blueberry cheesecake” flavored muffin mix and my friends thought they were great.
This version is my favorite because the apple cinnamon flavor tastes less artificial than some of the other varieties (banana, for instance). Next time, I’m going to try adding a little cardamom.
Easy Apple Cinnamon Oat Cookies
1 cup rolled or old fashioned oats, not instant
1 (7 oz) package Martha White Apple & Cinnamon Muffin Mix
1/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter, softened
1/2 cup light brown sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Stir together oats, muffin mix, flour, soda and salt; Set aside.
In a separate bowl, beat together butter and brown sugar. Beat in egg and vanilla. Stir in muffin mix mixture.
Drop by rounded teaspoonfuls onto non-stick or lined cookie sheets and bake for 10-12 minutes or until cookies are golden Let cool slightly and remove from cookie sheet
Makes about 16 cookies
Note: Try with cardamom or mace