Ever wonder what to do with those bruised apples that come home from school? Do you know the same apple or two that have traveled back and forth from school for the past week? Well, this Apple Oatmeal Raisin Cookie recipe is a great way to get kids to eat them up! Soft and full of flavor – my son hasn’t stopped eating these cookies since I pulled them out of the oven!
Apple Oatmeal Raisin Cookies
I am not kidding when I say that I have a bruised apple problem in my house. The kids pack their lunches and take a new apple it seems every day adding to the pile of already bruised apples in my fridge when the apple inevitably comes home from school.
It is said that 40 percent of apples have traditionally gone to waste because of bruising or browning and no one wanting to eat them. So crazy? So what do you do with them? I personally just cut off the bruised part because I am not fussy but cooking and baking with them are also great ways to use them up.
Pork and apple go really well together. Baked sweet potatoes and apples are said to go well. I often eat them for breakfast as Warm Apple N’Oatmeal, and of course, there is always pie! So on a mission to find a new way to use up the apples, I threw them in as part of this apple oatmeal raisin cookie recipe.
Apple Oatmeal Raisin Cookies – Where Bruised Apples Go To Die (or be eaten)
Now if you have already tried these cookies you may be happy to have bruised apples on your hands. And for those of you who aren’t aware un-bruised apples can be used too…. just in case this needs to be said.
My kids since they were little like their apples cut. But here we go again…. an apple conundrum. Cut apples turn brown and just like the bruised apples they are never going to be eaten. Bruising is tough to prevent but browning… well that is not a problem.
3 Ways To Stop Cut Apples From Turning Brown
- Brush or Dip Cut Apples in Lemon Juice or Apple Juice. The citric acid in the juices will slow the enzymatic reaction and prevent browning. Only problem is that the apple may take on some of the juices flavor so if this is a problem dilute the juice with a little water so the flavor is less concentrated
- Cut the apple in halves or quarters, reassemble and hold it together in an elastic or wrap tightly in plastic wrap. If the elastic is too tight the apple will bruise and well you know where it will end up… these cookies – Ha!
- Sprinkle with vitamin C… say what? !! Ascorbic Acid Powder or Vitamin C Powder can be found at most health food stores like Whole Foods, Goodness Me, or Trader Joes. When dissolved in water the apples can be rinsed easily in the liquid and the best part is there is no taste to be detected.
For more tips check out Kelly Lester’s blog Easy Lunch Boxes.
So there you have it a tasty solution to the every day apple dilemma. Now you will be excited to see that apple come home… it will be time to make more cookies!
Apple Oatmeal Raisin Cookie Recipe:
Apple Oatmeal Raisin Cookie Recipe
- 1 medium apple finely diced (about 1 cup)
- 1 cup quick oats
- 3/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/8 tsp sea salt
- 2 tbsp coconut oil melted
- 2 tbsp unsalted butter melted
- 1 egg room temperature
- 1 tsp vanilla extract
- 1/2 cup maple syrup or agave nectar (I use maple syrup)
- 1/2 cup raisins
- Preheat oven to 350F. Line baking sheet with parchment paper.
- In a large bowl add oats, flour, baking powder, cinnamon, salt. Mix until well combined.
- In medium bowl add melted butter, melted coconut oil, vanilla, egg, maple syrup or agave and beat gently until well combined and egg is mixed in evenly.
- Add wet mixture to large bowl with dry mixture and combine. Add in apples and raisins and mix until evenly distributed.
- Refrigerate for one hour to let dough rest and firm up a bit. Then scoop out rounded tablespoons of dough and roll in hands to form balls. Place 2 inches apart on the cookie sheet
- With your hand or back of a spoon flatten out the cookies by pressing gently until they are flat, round and about 1/2 an inch thick.
- Bake in oven for 10-12 minutes or until firm slightly firm to the touch. Remove and let stand a few minutes before transferring to a cooling rack.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.