Friday, June 11, 2010
I wish there were a cool name for a cookie/cake hybrid.
Cakey. Cakie. Coocake. Cookie-cake?
It just doesn't sound right... but it sure does taste good! The recipe featured today is a cinnamon oatmeal apple cookie - in cake form. The result is slightly denser than a cake but fluffier than a cookie though not heavy like a brownie. I loved biting into the tender chunks of apple dispersed through this cake. The top is crispy/crunchy from the carmellized sugar while the cake is soft/moist.
The recipe is adapted from the Aug/Sept 2006 issue of Taste of Home - it's one of their contest winning recipes and has a 5-star rating on the website. It tastes like a warm apple pie but is more portable and gets even better the next day as the cinnamon mellows and infuses itself into the whole cookie/cake. This is a great alternative to oatmeal raisin cookies.
Oatmeal Apple Cookie Cake
9x13" pan | Adapted from Taste of Home
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 cups old-fashioned oats
1 cup diced apples
2 tbsp cinnamon-sugar for sprinkling
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture, beating well after each addition. Stir in oats and apples.
Scrape into greased 9 x 13 inch pan and sprinkle with 2 tbsp cinnamon sugar mixture. Bake at 350 degrees F for 10-12 minutes or until golden brown and toothpick comes out with just a few crumbs clinging to it. Let stand for 1 minute before removing to wire racks.
**Alternative: To make individual cookies use 1/2 cup dried apples instead of fresh and drop by the tablespoon onto cookie sheet. Reduce baking time to 10-12 minutes or until light golden brown