Double Apple Cookies

Before I begin, I need to say, I had REALLY REALLY high expectations for this cookie.  Since fall began this year, I have been craving apple everything.   Recently I attended a apple festival and bought half a dozen apple cookies, and I was instantly hooked.  The cookie was perfect: cakey, sweet, and cinnamony…I tell you, in my eyes, this was the perfect cookie.  I saved one and tried to dissect the tasty specimen to guess the ingredients.

Aside from apples and cinnamon, I wasn’t totally sure what else was needed until I started doing some research online.  My mind was distracted from the sweet memory of the unforgettable cookie, and I am ashamed to say that my search was guided by the cookie’s appearance instead of paying close attention to the ingredients.  The picture in this blog had the closest resemblance to my beloved cookie, so this is the recipe I used.

  • 2 apples, cored and shredded
  • 1/2 cup applesauce
  • 1/4 cup brown sugar
  • 1 egg
  • 2 Tbsp vegetable oil
  • 2 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Ah, the applesauce ingredient.  I have a fond memory of a rather interesting muffin I baked a few months ago – this is an effort to make the cookie more healthy.

As usual, the most time consuming part is chopping up the apples into small pieces.  After getting that done, I started to wonder if two apples was really necessary.  That’s a lot of shredded up pieces of apple.

You know the drill, mix the wet ingredients, then add the dry ingredients.   Even the excessive-sounding 2 and 1/2 cups of flour……..

I already felt like something was wrong at this point.  The dough just felt too…doughy.  Bouncy.  The consistency felt wrong, but I’m starting to wonder if that is what the applesauce ingredient does to the mix.  I need to experiment with applesauce more to find out for sure…

I pulled out that awesome baking sheet I used for the last challenge.  I will love that thing forever.

I gave the cookies a little over 10 minutes to bake in the oven.  Ladies and gentlemen, what emerged from the oven is NOT the amazing thing I ate at the apple festival a few weeks ago.

What I got is this very lumpy mound of spongey dough and apple shards sticking out of it.  Really, I had my glass of milk ready and everything, and I was incredibly disappointed.  The cookie is actually quite flavorless, and very dry.  My instincts were true when I thought the recipe called for too much flour.  Oh, the disappointment!! 😦 I wanted a REAL APPLE COOKIE.

My roommate found me distressed, pounding away at my keyboard, ready to blog about how terrible this recipe is.  She interrupted me for a moment to let me know that the cookie is not as bad as I think it is, that it is actually quite healthy.  It is extremely low in sugar and has very healthy ingredients, and it doesn’t taste, as she put it, “artificial.”

I huffed at her comment, because I still don’t think I need to sacrifice taste for healthiness.   I’m going to finish these cookies off for breakfast.  And douse them with coffee.

Presentation:  Unsatisfactory.
Edibility:  Also unsatisfactory.
Tastiness:  What taste???
Rematch?:  No ma’am/sir.

But this will NOT be the last time I try to make apple cookies.  I WILL recreate that cookie!  Do you hear me internet world?  It will happen!!

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