Real Recipes From Real Home Cooks ®

apple oatmeal pecan cookie

(2 ratings)
Recipe by
Cheryl Private
everywhere, WA

I decided one day, about 10 months ago, that there had to be a way to make a cookie that would taste good, but not have shortening, butter or the typical veg oil. So, I decided to experiment. I put together the basics I knew I would need, the flour, sugar and so on. Then, I needed something for moisture. Well, I decided to use my Grapeseed Oil. For those of you who are not familiar with grapeseed oil, unlike Olive Oil, it can be used in baking, it has a high smoke point, 400 degrees, so you can deep fry with it, it does not splatter like the typical oil, and it does not soak into the foods as your typical oil does. Also, it's much healthier than Olive Oil and lot a more versatile. Anyway, I added a little bit of grapeseed oil, but I didn't want too much as I wanted a healthy cookie. So I thought to myself, what other foods have water that would provide moisture. Well, I had some apples and thought, why not? So, I tried it. The mix seemed a bit dry, so I decided to put it in the fridge for a couple of hours and see how that would change things. And wa la..a cookie was discovered. You can add spices to suite your taste. Feel free to play with it.

(2 ratings)
method Bake

Ingredients For apple oatmeal pecan cookie

  • 2 1/4 c
    all purpose flour
  • 1 c
    light brown sugar
  • 1/2 c
    granulated sugar
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    lite salt
  • 3/4 tsp
  • 3/4 tsp
  • 1/2 c
    grapeseed oil
  • 7 Tbsp
    pasteurized egg whites
  • 2 tsp
    imitation vanilla flavoring or extract
  • 2 c
    oatmeal (not the instant)
  • 2 c
    apples diced into small pieces (i used a tart apple).
  • 1 c
    chopped pecans or walnuts (i've tried it with both)
  • 1 c

How To Make apple oatmeal pecan cookie

  • 1
    Preheat oven to 350 degrees.
  • 2
    Line your cookie sheet with Parchment Paper.
  • 3
    Mix together all dry ingredients.
  • 4
    Add all of the wet ingredients to the dry mixture and mix well. I use my kitchen aid for this.
  • 5
    Now add in the Pecans and Oatmeal. Mix well.
  • 6
    Don't worry if dough seems a bit stiff and perhaps even crumbly.
  • 7
    Now add in the Diced Apples and Raisins. Mix well.
  • 8
    **This is very important, refrigerate for at least 2 hours. This is important as this allows flavors of the cinnamon, nutmeg, oats and apples to blend. Worth the wait. You won't be disappointed.
  • 9
    Drop by small tsp (I use a small ice cream scoop with a release) onto lined cookie sheet. Then very lightly and flatten the dough. Not much. Just enough so you don't have a raised/pointed top. That way the cookie will bake evenly.
  • 10
    Bake for 9-15 minutes (depending upon oven)
  • 11
    Remove cookies from oven when lightly brown.
  • 12
    Each cookie is approx. 2.81 grams of fat
  • 13
    Yield 7 doz. of 2" cookies Unless you eat some of the cookie dough like I do... :)
  • 14
    ***Note*** You can add more cinnamon and nutmeg to taste if you like. This actually can also be applied to the nuts, raisins, and apples. Feel free to add a little extra if you like. In that regards, you make it according to your taste. Happy baking.
  • 15
    You can also make a glaze of 1 cup powdered sugar, 1 tsp. vanilla and a tsp of milk. If it's not thick enough, just add a bit more powdered sugar. You can use this to drizzle over the cookies to make them appear a little fancier.