Posts Tagged ‘apple butter oatie’


We have a lot of mad friends, but our mate Marty is by far the most bonkers. His latest passion is triathlons and, true to form,  he’s become completely obsessed with them.  I sent some cookies home for him last week and subsequently received this email: “Awesome cookies, trialled them at a tri last Sunday. Felt so good at the end of 1.5/40/10 that I went to the gym to burn off the excess energy”.

He has a big event coming up soon, so I’ve baked another batch for him.  His brief is pretty simple – the cookies have to be hard and chewy (not brittle or crunchy, otherwise they tend to shatter when he’s eating on the run) and they have to be easy to pack in the little box on the handlebars of his bike.  I felt the original batch was too sweet, so I’ve been tinkering with the recipe tonight (and as a result baked over 70 cookies). The final cookies are based on a heavily modified applesauce oatie recipe, which I overbaked slightly to give them a chewy texture.  A disclaimer – I don’t run marathons or triathlons, so these are just a cookie that our friend enjoyed and requested more of.  Please don’t write to me and tell me they’re not balanced or have too much sugar – as long as Marty’s happy with them, then I am too!

  • 1 cup quick oats
  • 1 cup traditional oats
  • 1 & 1/2 cups plain (all-purpose) flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb (baking) soda, sifted
  • pinch salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 125g (1/2 cup) unsalted butter
  • 1 large egg
  • 3/4 cup apple butter (we used homemade)
  • 1 cup dark chocolate chips
  • 1 cup dark raisins
  • 1 cup slivered almonds

Note: I used almonds and raisins because they were in my pantry, but I think you could probably use any mix of dried fruits and nuts that you have on hand.  Having said that, I think the chocolate is non-negotiable!

1. Preheat oven to 190C (375F).

2. Combine the oats, flour, baking powder, soda and salt in a large bowl, and stir well to mix.

3. In a large mixing bowl, beat the sugars and butter to form a grainy paste, then beat in the egg and apple butter.

4. Add the flour mixture, choc chips, raisins and almonds and mix on low heat to combine.

5. Drop by large tablespoons onto a tray lined with Bake (parchment paper).  Wet your hand and gently flatten out the cookies a little.

6. Bake for 5 minutes, then rotate the tray(s) and bake for an additional 8 – 10 minutes, until well browned (keep an eye on them near the end to make sure they don’t burn). Transfer to a wire rack to cool. The cookies will still be a bit soft to touch, but will harden as they cool.

EDIT : A follow up – here’s the sms I received from Marty today after his big event on the weekend .. “Cookie Power!  Thanx 2U.  13.19 + feeling great.  Luv m”.  Makes it all worthwhile!

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