The whole family will love these moist apple and oatmeal cookies.
- Cook Time
- Prep Time
- 24 cookiesServings
- 7 tablespoons margarine, room temperature
- ½ cup sugar
- ½ cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- Dash of nutmeg (called Egoz Muskat in Hebrew)
- 1¼ cups old-fashioned oats
- 1 cup peeled, finely chopped Granny Smith apple (called Grand in Israel), tossed with 1 tablespoon lemon juice
- ½ cup raisins (optional)
1. Preheat oven to 350°F.
2. In a large bowl, cream margarine, sugar, brown sugar. Add egg and vanilla; beat until light and fluffy.
3. Sift together all dry ingredients and spices. Stir dry into wet ingredients until just combined.
4. Fold in apples and raisins. Chill dough for 1 hour.
5. Scoop scant tablespoons of batter onto a parchment lined cookie sheet. Bake in 350°F oven for 10 minutes. Cool cookies on a wire rack.
Tip: Wrap cookies well and store in freezer. Defrost completely before eating.
Don't miss my tips for learning to cook in Israel.