Every fall, I challenge myself to try at least one new cookie recipe. This year, however, Pinterest’s overabundance of delicious-looking options inspired me to try two!
The first is an Apple Cinnamon Oatmeal cookie. They celebrate that apple-y goodness you want in the fall. And with less than one cup of brown sugar, you can almost convince yourself that these are just a breakfast treat!
The second is a Maple Pecan Snickerdoodle. My favorite thing about this cookie is its delicate flavor. These don’t overwhelm you with saccharine sweetness. They’re perfect with a cup of coffee, or even better, egg nog!
Both these tasty treats have definitely joined my traditional Frosted Pumpkin Cookies on my regular fall cookie rotation!
Apple Cinnamon Oatmeal Cookies
(Original recipe: Cooking Classy)
1 1/4 cups (177g) all-purpose flour
1 1/4 cups (120g) old fashioned oats
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (113g) unsalted butter, room temperature
3/4 cup (160g) packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup (120g) Granny Smith apple, peeled and chopped into cubes 1/4th inch or smaller
Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
In a mixing bowl, whisk together flour, oats, cinnamon, baking soda and salt, and set aside.
In a second large mixing bowl, cream together butter and brown sugar until combined. Mix in egg and vanilla extract.
Add flour mixture to egg and vanilla mixture and mix until combined, then fold in apples.
Scoop 2 TBSP of dough each onto a prepared baking sheets, spacing cookies 2-inches apart. Flatten them slightly.
Bake one sheet at a time in preheated oven until cookies are set, about 14 – 15 minutes.
Let cool on baking sheet several minutes then transfer to a wire rack to cool completely.
Maple Pecan Snickerdoodles
(Original recipe: Food52)
3 1/4 cups (392 grams) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt (like Maldon, available at most grocery stores)
12 tablespoons (170 grams) unsalted butter, room temperature
1 cup (212 grams) light brown sugar
1/2 cup (160 grams) maple syrup
2 (113 grams) large eggs, room temperature
1 teaspoon vanilla extract
1 cup (120 grams) pecans, roughly chopped
1/4 cup (30 grams) pecans
1/4 cup (39 grams) super fine baker’s sugar (granulated sugar is fine)
1 pinch ground cinnamon
1 pinch fine sea salt
Preheat the oven to 350° F. Line two baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda, and salt to combine.
In a separate bowl using a hand mixer, cream the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes. With the hand mixer running on medium speed, slowly stream in the maple syrup, and beat well to combine, about 1 minute more. Scrape the bowl well.
Add one egg to the bowl with the hand mixer, and mix well to incorporate. Next, add about 1/4 of the flour mixture and mix just until combined. Add the remaining egg and the vanilla extract and mix to combine.
Add the remaining flour mixture and mix until incorporated. Scrape the bowl well, then add 1 cup (120 grams) pecans and mix to combine.
Using a food processor or spice grinder, pulse the 1/4 cup (39 grams) pecans, super fine sugar, cinnamon, and salt until they form a fine powder. Transfer to a small bowl.
Scoop the cookie dough into 2 tablespoon-sized balls, and drop into the maple-pecan dust, tossing to coat fully. Transfer the coated cookie balls to the baking sheet. Make sure there is 1 inch between each cookie.
Bake the cookies for 14 to 16 minutes, or until the edges are lightly golden brown and the top surface appears set. Rotate the sheets halfway through baking.
Transfer to wire racks to cool at least 5 minutes before serving.