eat make read

It’s that time of year when apple recipes get pulled out and put to use. I love apples, especially since they’re such a true sign of my favorite season, but sometimes I want to mix it up a bit. When I saw this recipe for apple gouda oatmeal cookies it immediately piqued my interest. I discovered the whole cheese and apple combination last year and haven’t looked back since. Last weekend I found the time to try out these wacky little cookies.

The one alarm bell that really struck me as I was making these was the amount of oil. The recipe calls for 2/3 cup olive oil, which is a heck of a lot, but I went with it anyways. However, I do feel like this could be reduced, possibly by half. If I try these again, I’ll definitely reduce the oil. Anywho, after mixing all the ingredients together, I piled the dough into little mounds on my baking sheet and popped them into the oven. About 15 minutes later, I pulled out golden little cookies dotted with cherries.

These cookies are strange, in the best sense of the word. The apple and dried cherries bring a moist, slightly sweet hint to the cookies while the cheese and salt bring the savory to the table. As we were eating them, we kept trying to figure them out, like what would they go with? Then we had a little nightcap of bourbon with one of these puppies and it was a match made in heaven. Not that you can just bust out the bourbon any time of day (well you could, but then people might give you the stink eye), but something in the same flavor range like apple cider would be the perfect companion for these fall cookies.

apple + cheddar oatmeal cookies
makes 24 cookies
adapted from the Kitchn

2/3 cup extra-virgin olive oil*
1 egg
1 teaspoon vanilla
3/4 cup flour
1/4 cup firmly packed brown sugar
1 teaspoon powdered ginger
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups old-fashioned oats
1/2-3/4  cup dried cherries
1 medium-sized apple, like Fuji
1 cup sharp cheddar cheese, shredded

Preheat the oven to 375°F.

1
Whisk the olive oil and egg together in a glass measuring cup until completely combined. Whisk in the vanilla and set aside.
2
In a large bowl, whisk together the flour, brown sugar, ginger, baking powder, salt, and oats. Stir in the cherries.
3
Peel and core the apple. Use the coarse side of a grater to grate it directly into the flour. (You should have 1 1/2 to 2 cups of shredded apple.) Stir in the apple and the chopped Cheddar.
4
Add the liquids from the measuring cup and stir just until everything is moistened. The dough will be loose and clumpy. Drop in large spoonfuls on an ungreased baking sheet.
5
Bake for 14-17 minutes, or until the cookies are golden. They will be very soft still. Let them cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely.

Store in an airtight container at room temperature for up to 5 days.

* I think the oil can be reduced by up to half, although I haven’t tried this