Cinnamon Apple Oat Cookies with Maple Icing - Cinnamon, Apple and Oat Puree (6 months+)
David fed Anna a piece of his quesadilla yesterday and I have the photo to prove it. And Anna pulls my hand and walks in the direction of Fau’s room because she always wants to go visit. That’s it. That’s my blog post.
Well maybe I should make some announcements and make it a little more exciting. I thought I wanted to give myself a little break but work had other plans. Staying close to home tho! Hopefully soon I’ll finalize the plan to open up the doors of this Casa for you all to come in (virtually). In the meantime, working hard on book 4 that’s all about entertaining. Just locked down appearances on Beat Bobby Flay and Guy’s Grocery Games and starting to shoot season 2 of Best Baker in America in a few weeks. So it’s starting to get a little cuckoo again but as long as I stay close to the kids I manage to not go completely insane. Good food helps too. Like these cookies.
In terms of the baby food, PLEASE adjust to fit your baby’s needs! Full disclosure? Sometimes I’d add a pinch of salt or a little extra maple syrup. And Anna hates lumps but you can certainly leave the food at a lumpier texture. Some babies hate soft purees! Pay attention to the signals your baby gives you and let them guide you. Anna is 13 months old now and still eating like a champ. Slightly more vegetarian than the boys were at her age but still super healthy and happy to try new things. We just need to hide the bagels from her (see previous post). See you next time folks!
Cinnamon Apple Oat Cookies with Maple Icing(Makes: 10 cookies)
1 1/2 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup packed brown sugar
1/4 cup granulated sugar
1 1/2 teaspoon vanilla extract
3 cups old fashioned oats
1 red apple, peeled, cut into 1/2-inch cubes
3 tablespoons milk
1 tablespoon pure maple syrup
1 1/2 cups powdered sugar
Preheat oven to 350 F.
Line a baking sheet with parchment paper and set aside. In a medium bowl whisk together flour, cinnamon and baking soda.
Working with a stand mixer, preferably fitted with the spatula, beat the butter, brown sugar and granulated sugar on medium speed until smooth. Add eggs, one a time, making sure to mix well after each addition. Add vanilla and continue to mix. With the mixer on low speed, gradually mix in the flour mixture until just combined. Fold in oats and apples. Spoon batter by rounded tablespoonfuls onto prepared baking sheet, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, about 12 minutes.
Transfer cookies to rack; let cool.
Meanwhile, in a medium bowl, whisk milk, maple syrup and powdered sugar until smooth. Drizzle glaze on top of cookies and let rest for 15 minutes, or until dry.
Cinnamon, Apple, and Oats
(Yields: 1 cup; 2 servings)
1 red apple, such as gala, or about 1 1/4 cups, peeled and cut into 1-inch cubes
2 tablespoons rolled oats
Pinch ground cinnamon
Place apple in a 1-quart saucepan and add 1 cup water. Cook, covered, over low heat until apple is tender, about 15 minutes. Uncover, add oats and cinnamon and continue to cook, covered, until oats are tender, about 6 more minutes. Turn off heat, uncover and let cool slightly. Transfer mixture to baby bullet and pulse until very smooth, about 1 minute.