Bready or Not Original: Chewy Oatmeal Apple Chip Cookies
Apple Chips are delicious to eat out of the bag, but they can also be used to make delicious baked goods like these Chewy Oatmeal Apple Chip Cookies!
If you recall last month, I shared a new recipe for Apple Chip Blondies as I searched for ways to utilize a Costco-bought gigantic bag of apple chips. I decided to find a way to use them in cookies as well.
This ended up being tricky. I tried one recipe, and while the result was tasty, the cookies were crumbly and turned hard within a few hours. That would not do.
I turned to one of my own old recipes for Chewy Oatmeal Raisin Cookies (which I need to bake again to post here, as I posted before on my old LiveJournal). I modified it to use apple chips instead of raisins, and to use one of my new favorite grocery store finds, caramel chips.
These cookies worked in the best kind of way. The apple chips soften, but remain chewier than raisins. The cookies themselves are chewy and stay chewy in a sealed container. The caramel chips–well, like liquid caramel, they pair perfectly with apples. The caramel flavor is at the forefront, followed by the sublime taste of the apple chips.
Bready or Not Original: Chewy Oatmeal Apple Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter melted
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 1 teaspoon cinnamon
- 1 Tablespoon pure vanilla extract
- 1 egg
- 1 egg yolk
- 1 1/2 cups old-fashioned rolled oats
- 1 cup caramel chips
- 1 cup apple chips broken small
Instructions
- Preheat oven to 325-degrees. Line cookie sheets with parchment paper or silpat, or use seasoned stoneware.
- Melt butter and let cool slightly.
- Mix flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2 to 3 minutes until light and creamy. Mix in the flour mixture. Add the oats, caramel chips, and apple chip pieces. Mix until just blended.
- Using a tablespoon scoop, place dough balls on pan. Bake for 10 to 13 minutes, until the edges are slightly brown and the middle is still soft. Let the cookies rest on the cookie sheet for 5 to 10 minutes before transferring to a cooling rack.
- OM NOM NOM!
New Story at Daily Science Fiction: “Clouds Gleam Across Her Eyes”
Daily Science Fiction just published my story “Clouds Gleam Across Her Eyes,” my take on the Chosen One trope from the mother’s perspective. A great deal of the inspiration for it comes from Terminator 2, but I gave it a fantasy bent. I’ve had incredible reactions to the story so far–incredibly good reactions, at that! Take a look–it’s under 1000 words–and let me know what you think, too!
In the meantime, I’ll be over here holding a massive bread pillow. As one does.
Bready or Not: Maple Nut Pie Bars
Bready or Not returns to the theme of maple goodness with these delicious Maple Nut Pie Bars.
These are like pecan pie, but BETTER because they are portable and easily shared. And really, I love the variety of nuts.
That ‘easily shared’ bit is important, as this recipe bakes up an entire 13×9-inch dish of goodness. That’s quite a bounty to keep to oneself.
Each bar is exquisite, too: a shortbread base covered with sweetened mixed nuts. The variety of tastes and textures is perfection.
Store these in the fridge when all is done, and note that you can also freeze them for later. Make the goodness last even longer!
Modified from Brownies & Bars Magazine.
Bready or Not: Maple Nut Pie Bars
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup confectioners' sugar
- 1/4 teaspoon salt
- 2/3 cup unsalted butter room temperature
- 3 eggs room temperature
- 1 1/4 cups mixed nuts chopped
- 3/4 cup brown sugar packed
- 3/4 cup pure maple syrup
- 3 Tablespoons unsalted butter melted
- 1/2 teaspoon maple flavor or substitute 1 teaspoon vanilla extract
Instructions
- Preheat oven at 350-degrees. Line a 13x9 pan with foil and grease with nonstick spray or butter. Set aside.
- In a medium bowl, stir together the flour, powdered sugar, and salt. Use a pastry blender or a knife and fork to cut in the butter until it resembles small crumbs. Evenly press into the bottom of the pan. Bake for about 20 minutes, until light brown.
- As that bakes, make the filling. In a medium bowl, lightly stir the eggs. Add the mixed nuts, brown sugar, maple syrup, melted butter, and maple flavoring. Spread over the hot crust.
- Bake for another 18 to 20 minutes, until top is golden and set. Cool in pan for several hours. Lift contents onto a cutting board using the foil and slice into bars.
- Store with waxed paper between layers in a sealed container in fridge. Bars can also be frozen for later enjoyment.
- OM NOM NOM!
What’s New in May
– The F is for Fairy anthology is out NOW! I wrote the story for the letter Z. Get the book in print or ebook.
– I can now say I’ll have stories in TWO Chicken Soup for the Soul books this year: Life Lessons from the Cat (released on May 14th) and It’s Beginning to Look a Lot like Christmas (October 14th).
– Future SF Issue 2 includes my story about a cat lady on the moon, “The Peculiar Gravity of Home.” Wulf Moon narrated a fantastic podcast version. Kirkus Reviews had incredibly nice things to say about it, too.
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