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Toffee Apple Oatmeal Cookies
Introduction from Libby Silbermann
A childhood favourite – toffee apples – transformed into oatmeal cookies. The cinnamon flavours go perfectly with the little nuggets of apple and toffee.
Ingredients
Method
Place the butter and both sugars in a mixing bowl. Beat together until pale, soft and fluffy; if you have a stand mixer, this will take 4–5 minutes. Add the egg, honey and vanilla, then beat again.
In a large bowl, mix together the rolled oats,flour, baking powder, cinnamon and salt.Add to the butter and egg mixture and foldthrough until combined. Core and dice theapple into small pieces (it will yield about140g/5oz). Add this and the fudge chunksand fold through again.
Line two large baking sheets with baking paper. Scoop out tablespoonful-sized balls of cookie dough and space out across the sheets. Transfer to the refrigerator to chill for 30 minutes. Preheat the oven to 180°C/
160°C fan/350°F/Gas 4.
Bake the cookies for 15–17 minutes until golden brown. Remove from the oven. While they are still warm, swirl a metal ring around the cookies to ensure they are perfectly round.
Leave to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
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