Such a long title but at least I don’t have to introduce them any further…. oh and I filled them with caramel sauce as well!
- 80g Soft Unsalted Butter
- 40g Light Soft Brown Sugar
- 40g Caster Sugar
- 1 tsp Vanilla Extract
- 1 medium Egg
- 100g Old Fashioned Oats
- 60g Plain Flour
- 1/2 tsp Baking Powder
- Pinch of Salt
- 2 tbsp Cornflour
- 1 medium Apple
- 100g White Chocolate Chips
Caramel Sauce if you’re feeling decadent!
Core the apple and then cut it into small cubes. Combine the apple cubes with the cornflour, making sure they’re completely coated and set them aside.
In a large mixing bowl cream the soft butter and the two types of sugar together for about 3-4 minutes until the mixture is light in colour and fluffy in texture. Add the vanilla extract and then the egg and mix for another full minute until the egg is fully incorporated. Then scrape down the sides of the bowl. Combine the oats, flour, baking powder and salt well before slowly mixing them into the wet ingredients. Only mix until they’re just combined. Add the apple cubes and white chocolate pieces and again, only mix until everything is just combined. Give the bowl a final scrape down and if everything is well mixed in put the bowl in the fridge for about 30 minutes. This will cool the cookie dough down and make it easier to work with.
Preheat the oven to 180 degree C (160 Fan) and prepare two cookie sheets with a reusable baking mat or baking paper.
Form 8 equally sized cookies from the chilled dough and bake each tray at a time for about 16-18 minutes. They want to be brown and slightly set around the edges. Let them cool completely.
If this isn’t decadent enough for you then you can fill them with caramel sauce. Just fill it into a piping bag fitted with a small round piping nozzle and squeeze as much as you can into the middle of the cookie!