I brought a big batch of my favourite home-made oatmeal cookies to our watercolour class today, the last of the series for the Fall semester. It’s a tradition and the Visual Arts Centre that everyone brings a little something to the last class and eats and chats, sometimes we even get tipsy with wine, and sometimes we even do some artwork if time allows! I was gently chided for bringing a healthy treat today, but they were a big hit. I thought I’d re-post the recipe because I’ve made adjustments to it in the past couple of years. I’ve also re-baptized them Apple Crunch Topping Cookies because of the way I came up with the recipe: I love apple crisp, and I developed my own topping recipe over the years—then I thought maybe I should make these into cookies and adjusted the quantities—and voilà! The new name isn’t exactly catchy, but it’s not like I expect to market them a become the next Mrs. Fields either.
Apple Crunch Topping Cookies
1 1/2 cup oats
1 1/4 cup unbleached flour
3/4 cup packed brown sugar
2 tablespoons freshly ground flax seeds
2 tablespoons wheat germ
1 teaspoon cinnamon
1 teaspoon salt
Grated lemon rind from 1 lemon
3/4 cup butter cut into small cubes
(at room temperature)
Warm oven to 375º. Combine all dry ingredients including lemon rind. Add butter and work mixture into a dough. Don’t overwork it; dough should have a crumbly consistency, and should hold it’s shape when formed into a ball. If it doesn’t, add more butter. On a large greased cookie sheet, form spheres of dough and press down into circular shapes. Bake 10-15 minutes, depending on your oven and on how crisp or chewy you prefer. Cookies are ready when edges start to brown slightly. Enjoy!
A note: if you’d rather not use flax seeds and wheat germ (which add texture, a nutty flavour and nutrition) use a total of 1 1/2 cup flour. You can also use various kinds of nuts; almonds, walnuts, pecans or hazelnuts are all yummy alternatives. If you’d like to make the actual Apple Crumb topping, I reduce the quantities only slightly and use less butter so it’s more crumbly. The cookies are also great crumbled over warm stewed fruits with ice cream or vanilla for an instant fruit crunch.