These light heart-healthy cookies are made with fresh apples to keep them moist, milk to add a comforting feeling, and oats to give them a delightful texture. Source: Martha Stewart Living, February 2012. Total time: 1 hour and 30 minutes. Prep time: 15 minutes. Makes 12. Ingredients: 1 2/3 cups all-purpose flour, plus more for rolling; 1 1/3 cups old-fashioned rolled oats, plus more for topping; 1/4 cup plus 2 tablespoons light brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 sticks unsalted cold butter, cut into pieces; 1/2 cup Granny Smith apple cubes (2 apples cut into generous 1/4-inch cubes); 2/3 cup cold buttermilk, plus more for brushing; raw turbinado sugar, for sprinkling. Directions: 1. Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut butter into flour mixture with a pastry blender or your fingers (largest pieces should be the size of small peas). With your fingertips, break butter into smaller pieces until mixture resembles coarse meal. Add apple and butter, tossing until mixture comes together. 2. Turn dough out onto a lightly floured surface. Pat into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Transfer to a parchment-lined baking sheet, spacing about 2 inches apart. Brush with buttermilk, and sprinkle with turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating halfway through. Let cool on sheet for 15 minutes. Serve warm or at room temperature. Cooks Notes: Cookies keep, wrapped in plastic, for 1 day.
27.04.2023 @ 02:08
These light heart-healthy cookies are made with fresh apples to keep them moist, milk to add a comforting feeling, and oats to give them a delightful texture. Source: Martha Stewart Living, February 2012. Total time: 1 hour and 30 minutes. Prep time: 15 minutes. Makes 12. Ingredients: 1 2/3 cups all-purpose flour, plus more for rolling; 1 1/3 cups old-fashioned rolled oats, plus more for topping; 1/4 cup plus 2 tablespoons light brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 sticks unsalted cold butter, cut into pieces; 1/2 cup Granny Smith apple cubes (2 apples cut into generous 1/4-inch cubes); 2/3 cup cold buttermilk, plus more for brushing; raw turbinado sugar, for sprinkling. Directions: 1. Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut butter into flour mixture with a pastry blender or your fingers (largest pieces should be the size of small peas). With your fingertips, break butter into smaller pieces until mixture resembles coarse meal. Add apple and butter, tossing until mixture comes together. 2. Turn dough out onto a lightly floured surface. Pat into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Transfer to a parchment-lined baking sheet, spacing about 2 inches apart. Brush with buttermilk, and sprinkle with turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating halfway through. Let cool on sheet for 15 minutes. Serve warm or at room temperature. Cooks Notes: Cookies keep, wrapped in plastic, for 1 day.