by Heather Harris Brady
In my mind’s eye lately I’ve been thinking about a thick-ish oatmeal type bar cookie with fruit in the center, so when I saw this recipe I had to try it. These are probably one of the weirdest cookies I’ve ever made, but they are really delicious. There are thin apple slices between two layers of oatmeal cookie and they bake up into a soft, moist chewy slice. You can add a 1/2 c. of chopped pecans or walnuts to these, but I left them out. Use the driest apple you can find for the inside.
I used a few Macintosh and after about six hours the cookies started getting soft so I had to put them in the refrigerator. This recipe is from Maida Heatter’s Great American Cookies cookbook, where they are called Johnny Appleseed Cookies. If you know someone who loves apple pie they will love these cookies!
Oatmeal Apple Cookie-Slices, Makes about 40
- 1 c. unbleached all-purpose flour
- 1/2 t. baking soda
- 1/2 t. salt
- 1 t. cinnamon
- 1-1/2 c. quick-cooking rolled oats
- 2/3 c. light brown sugar
- 1 stick of butter, melted
- 1 egg
- 1 t. vanilla extract
- 2-3 firm cooking apples
Preheat the oven to 350. Combine the first six ingredients in a mixing bowl.
Beat in the butter, egg and vanilla.
Line a 10″ baking pan with foil and grease the foil generously. Press half of the oatmeal mixture into a thin layer across the pan.
Cover it with a layer of thin apple slices.
Then roll out the rest of the oatmeal mixture between two pieces of waxed paper.
Remove the top piece of waxed paper. Flop the oatmeal sheet over the pan and carefully peel back the waxed paper.
It is super-thin and it might tear in spots (like mine did in the bottom left corner). Just patch it and put it into the oven for about 25 minutes. Everything will be okay, see?
The dough bakes up into a pretty chewy, crackly oatmeal cookie.
When it’s cooled cut the sheet into bars.
These are best eaten the day they’re made in my opinion, but you can store any leftovers covered in the refrigerator.
One year ago: Quick Fruit Turnovers