Apple Cinnamon Oatmeal Cookies

I know I made those sweet (& salty) brownies last time, but I’m decidedly not a chocolate fan. This is not to say that when given the option of choconilla swirl, I go strict vanilla—I don’t. I’m not a maniac. I’m just not as into chocolate as the rest of you people. I understand I’m in the minority, and I’m cool with it. The way I see it, I’m doing you a favor—more chocolate for the general population. So what’s my “chocolate,” then? Although the question is a difficult one, the general answer is fruity such and suches, but not “fruit-flavored”—cherries and grapes do not taste like that.

A fruit-and-flavor (not to be confused with “fruit-flavored”) combo that I’m super into, especially when it’s a might chilly, is apple and cinnamon. To me, it’s the perfect blend of crispness, tart, sweet, and warmth. There’s that pop of fruit sugar and tang, and the spice of the cinnamon to really round it out. These buttery oatmeal cookies came out pretty much exactly how I wanted them to, and I barely had a fully formed plan beyond “apple and cinnamon is happening.” 

After looking at several oatmeal cookie recipes, I pulled bits and pieces from quite a few. I’m pleased with the blends—butter and coconut oil; whole wheat and all-purpose flour; cinnamon and cinnamon chips. A note on the cinnamon chips—they aren’t always easy to find, and, really, although they add to the cookie, but they don’t make or break it, in my opinion. Without them, I would just double the amount of cinnamon (that’s right! DOUBLE IT!).  If you wanted to try a vegan adaptation of this recipe, I would suggest replacing the butter with coconut oil and replacing the egg with flax eggs (1 tbsp. of ground flax + 3 tbsp. of water per egg; let sit about 5 minutes before using) or your favorite vegan egg replacement (e.g., Ener-G, Bob's Red Mill, etc.).