Printer-friendly versionYou guys, I had a revelation today! It's like that old commercial where the chocolate gets into the peanut butter. I had a ton of apples, and I happened to flip past my family's favorite oatmeal cookie recipe, and it hit me. What if I used the oatmeal cookie dough as a cobbler topping?
Fall baking epiphany, if I do say so myself. The result was nothing short of magical.
Oatmeal Cookie Cobbler Topping Ingredients:
- 1 cup (2 sticks) butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups rolled oats
Cream the sugars and butter together, and then beat in the eggs. Add the dry ingredients and mix until combined to form the cookie dough/cobbler topping.
Peel and slice a good number of apples--8 to 10 or so, enough to make a thick layer on the bottom of a 9x13 pan. Toss the apple slices with about one Tablespoon of lemon juice, 1 teaspoon of cinnamon, and 1/4 cup of sugar.
Cover the apples with dollops of the oatmeal cookie dough. No need to cover every last bit of apple, because it will even out as it bakes.
When I thought I'd covered the apples well enough, I still had enough leftover dough for nine cookies. Bonus cookies! I wasn't sad.
Bake at 350 degrees for 45 minutes.
Everyone absolutely loved the end result of my baking experiment. I like regular apple crisp, but I think our family has a new favorite fall recipe.
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