I love to be at home. There’s nowhere I’d rather spend a day. You already know I don’t like to travel. I do love to venture out all around the metro Detroit area to malls, stores, restaurants, bakeries, farmers’ markets and museums. It’s so much fun exploring new places and seeing friendly faces at the ones I frequent. It’s something I’ve come to look forward to more and more as time has gone on. My thoughts are always wondering the next place I’m going to visit. I love getting ready, jamming in the car to Sirius Hits 1, walking around, being out and about.
But as the day comes to an end, and I’m trying to end conversations and stuff things in my grocery cart as fast as possible to avoid rush hour traffic, or even worse stuck in said rush hour traffic, I reach a point where I’m ready to go home. The day may have been one of the best ever, but there still comes that time when it needs to end. And if it hasn’t been a good day with bad weather or one too many doctor’s appointments, home is all I can think about.
As we cruise the express way home, or are stuck on surface streets, doubling the drive time, I try to enjoy listening to the music, but can become a little twitchy waiting to get out of the car. However, no matter how late we’re running, how long, good, or bad the day has been, when we’re rounding the exit ramp or nearing the final set of traffic lights, I get sad the day is over and home nearing.
Sadness and perhaps a bit of nostalgia wash over me knowing the day has come to its conclusion. Knowing the singing in the car is over. Knowing the self-imposed break from email and Twitter is finished. Knowing my day with Mom and sometimes Dad has completed. It all upsets me, but I find comfort in the realization there will be more great days ahead with moments of perfection trying on clothes, driving home with music and air blasting and the sun shining. But there’s always a part of me that is afraid there won’t be more days like them, but that’s a thought that I can’t keep in my mind. I know, I worry far too much and think like someone at least three times my age.
These Apple Cinnamon Cookies are a great way to finish a great day. They’re simple to make and quite different from the typical cookie you might be used to. Filled with both grated and chopped apple along with warm fall spices, the use of oil instead of butter makes them super soft and cake like, with just a bit of crispness on the edges. I used Honeycrisp apples because they are my favorite, but really any variety of apple that you like would work. I made giant ones, though feel free to make them whatever size you like. I loved them for dessert and think they’d also make a wonderful breakfast. They’re also super tasty dolled up with some kind of frosting or even ice cream. They do tend to fall apart a bit, though this can be limited by not putting the dough in the refrigerator at any point. Their tastiness is far outweighed by their messiness. So take a moment to enjoy a fun day out and make these Apple Cinnamon Cookies.
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup vegetable oil
- ½ cup granulated sugar
- 1 cup grated apples
- 1 cup finely chopped apples
- Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment, or bake in batches.
- In a medium bowl, stir together flour, salt, cinnamon, ginger, baking powder, and baking soda. In a large bowl, stir together sugars, eggs, vanilla, and oil until fully combined.
- Add the flour mixture to the sugar mixture and stir until the flour is all incorporated. The dough will be very stiff. Add the apple and mix to distribute. The dough should no longer be stiff.
- Using a regular sized ice cream scoop, scoop six cookies on to each sheet. If only using 1 or 2 sheets, bake 6 cookies at a time, move them when finished, and bake more. Be sure not to refrigerate the dough between baking.
- Bake cookies for about 14 minutes, rotating halfway through if necessary until mostly set and lightly browned. May be stored at room temperature for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour or in a 350 degree F oven, wrapped in parchment set on foil for about 10 minutes.
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