We have an odd kind of luck, and it goes like this: We deal with many kinds of breakdowns and crises in our lives, and yet we always manage to find the most amazing professionals to help us cope. Car trouble? Yes, and often, but also amazing mechanics who are both skilled and honest.
And so it is with our cat, who is by now quite old (22) and beset by health issues, but has also been cared for by two amazing vets. The first, in North Carolina, was a cat-whisperer who cared nothing for people. She diagnosed Ali’s many issues and started her on the path to recovery. The second, Megan Andeer in Philadelphia, is both a cat- and people-person, so we are lucky enough to enjoy her company when we frequented her office. She has counseled us through the many, many ups and downs of Ali’s health.
This is a long introduction to say that we made these Spiced Rum Apple Oatmeal Cookies for Megan’s birthday (who, not coincidentally I think, shares that birthday with our cat). We also made chocolate espresso sandwich cookies to send along with them.
These cookies are only slightly adapted from Tish Boyle’s The Good Cookie. You could think of them as a grown-up version. The apples are cooked in butter and spiced rum for extra kick.
10 tablespoons unsalted butter, softened (divided into 2 and 8 tablespoons)
1.5 peeled and diced honeycrisp apples
2 tbsp spiced rum (an alternative option is apple jack)
1 3/4 cups quick-cooking rolled oats
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
2 tsp vanilla extract
3/4 cup pecans, chopped
- Heat 2 tablespoons of butter in a large skillet over medium heat until all melted and foamy. Add the apple and cook, stirring occasionally, for about 3 minutes. Add the spiced rum and cook an additional 5 minutes, until the rum has burned off and the apples are fragrant. Set aside to cool.
- Preheat oven to 375 degrees and lightly grease two baking sheets with butter
- In a bowl, combine the oats, flour, baking powder, baking soda, and spices.
- In the bowl of an electric mixer, beat the 8 tablespoons (1 stick) of softened butter with the sugars at medium speed until well combined. Add the egg and vanilla extract and beat until just combined. At low speed, add the dry ingredients one-third at a time, mixing until just blended.
- Using a wooden spoon, mix in the apples and pecans.
- Place rounded tablespoons of the dough on your prepared baking sheets. Press down on the dough to flatten slightly (if sticky, wet your hand first). Bake for approximately 11 minutes, until the edges are slightly brown and the tops are lighter.
These cookies had a wonderful flavor, and the spiced rum apple pieces were divine. The first night, we found the consistency perfect–crispy around the edges and chewy inside. They lost the crisped edge overnight, however, and became quite soft. We preferred the original texture, so recommend eating (or serving) right away. You will not be disappointed!