Does it get any better than fall? The weather is cooling off, pumpkins and apples are in season, you get to eat lots of candy for Halloween without having to worry about swimsuit season, and cardigans are once again a closet staple. The leaves are just starting to change in Massachusetts, but it won’t be long before they’re on the ground, raked into tall piles for Lily and Buster to play in. Of course, I’ll get fidgety and anxious thinking about all of the bugs and critters that my little baby will be exposed to – and try to eat. And successfully eat. That child is fearless.
She’s also destructive. In the cutest way possible. How could I possibly be angry at the baby who tears every book off the shelf and then reads quietly, looking up to smile at her mom every once in awhile?
I made a cookie similar to this one last year, but it didn’t have the apples or the white chocolate chips. What the heck was I thinking?! These are delicious. The perfect autumn cookie. Chock full of a million goodies, yet light and not overpowering. Many thanks to Nicole from Cookies on a Friday for providing it.
Cran-Apple, White Chocolate Chip Cookies
½ cup butter, softened
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
1 cup rolled oats
1 cup diced peeled apple
1 cup dried cranberries
1 cup white chocolate chips
Preheat oven to 350 degrees. Line baking sheets with silicone baking mats.
In a large mixer bowl, cream butter and sugar. Beat in eggs until well blended. In a separate small bowl, combine flour, baking powder, cinnamon, nutmeg, and salt; stir into sugar mixture until well blended.
Fold in the oats, apples, cranberries, and white chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 12-15 minutes. Allow to cool slightly on the baking sheets before removing to wire racks to cool completely.
Source: Cookies on a Friday