My, oh my – if you’re looking for a great fall cookie recipe I have one for you right here. Filled with Hodgson Mill Whole Wheat Flour, Hodgson Mill Naturally White Flour, fresh apple, oats and cinnamon – these cookies are a fantastic reminder of everything good about the season. Top them with some browned-butter frosting and now we’re at a whole new level- and one to which I’m very happy to go.
I usually have a fair amount of will power when it comes to cookies, and can be satisfied with eating just one;mostly because I’ve sampled the ingredients and cookie dough throughout the mixing process. But, today was a two-cookie day. My kids were begging me for seconds while my brain was telling me I should take a second taste – for the sake of this blog, of course – just to be certain that the cookies were as great as I thought they were. So, happiness abounded in my kitchen and more cookies were had by all. Three cheers for Mom!
Begin by creaming the butter and sugars together in a large mixing bowl until light and fluffy. Add the eggs and vanilla and beat until well combined. Whisk the dry ingredients in a separate bowl and then slowly incorporate them into the butter/sugar mixture until everything comes together.
Core and chop one large apple into small pieces – peeling isn’t necessary. You need a cup, so depending on the size of your apple; you may need more than one.
Add the chopped apple and oats to the dough and stir together with a large spoon.
Scoop the cookie dough onto parchment-lined baking sheets and bake in a 350˚F oven for 10-11 minutes or until the edges begin to turn golden brown.
While the cookies are baking, put ¼ cup of butter in a small sauce pan and cook just until it turns amber colored and gives off a heavenly, nutty aroma. Immediately pour the browned butter into a small bowl to prevent it from scorching. Burnt butter is no good.
See how the butter has separated? Those tiny bits of browned butter at the bottom of the bowl are what we’re looking for. They add amazing flavor to anything and everything you mix them with. I adore browned butter.
Add some powdered sugar, vanilla extract and milk or cream into the browned butter and whisk until smooth and creamy – no need to wait for the butter to cool. Add as much milk or cream to the frosting as needed to get a spreadable consistency. If you look closely, you can see the little brown flecks in the frosting. Yum!
Let the cookies cool for about 10 minutes after they’ve finished baking. Frost the warm cookies and dust with a touch of ground cinnamon. Serve immediately or cool the cookies completely and store in an airtight container for 2-3 days – if they last that long.
My favorite cookie recipe changes pretty frequently, but this one is definitely at the top of my list right now. They remind me of eating warm apple pie with ice cream on top – one of my favorite fall desserts. I also like the fact that half of the flour in this recipe is Hodgson Mill Whole Wheat, which makes having more than one cookie at a time all that more reasonable, right? Thank goodness for whole grains! Give these Whole Wheat Apple Cinnamon Cookies with Browned Butter Frosting a try the next time you’re in the mood to bake. They’re a winner! Enjoy!
Whole Wheat Apple Cinnamon Cookies with Browned Butter Frosting
- 1 cup butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup + 1 Tablespoon Hodgson Mill Whole Wheat Flour
- ½ cup + 1 Tablespoon Hodgson Mill Naturally White Flour
- 2 cups quick cooking oats
- 1 cup diced apple – (I used Honeycrisp)
- ¼ cup butter
- 2 cups powdered sugar
- ¼ teaspoon vanilla extract
- 4 Tablespoons of milk or heavy cream (I used cream)
- Ground cinnamon for dusting
Cream butter and sugars in a large mixing bowl until light and fluffy. Add eggs and vanilla and mix thoroughly. Whisk together the flours, baking soda, salt and cinnamon in a small bowl. Slowly add the dry ingredients to the butter/sugar mixture until everything comes together. Stir in the chopped apple and oats. Scoop the dough onto parchment-lined baking sheets and bake in a 350˚F oven for 10-11 minutes or until the edges begin to turn golden brown.
While the cookies are baking, put ¼ cup of butter in a small sauce pan and cook just until it turns amber colored and gives off a heavenly, nutty aroma. Immediately pour the browned butter into a small bowl to prevent it from scorching. Add the powdered sugar, vanilla and milk or cream to the browned butter and whisk until smooth and creamy – adding more milk or cream until the frosting is of spreading consistency.
Allow the cookies to cool for 10 minutes after they’re done baking. Frost warm cookies and sprinkle with a bit of ground cinnamon for decoration. Serve immediately or cool cookies completely and store in an airtight container for 2-3 days – if they last that long.
Makes approximately 24 cookies.
Adapted from Lauren’s Latest www.laurenslatest.com
You can find this and other recipes from Hodgson Mill by visiting the Recipes page.