Cinnamon and Apple Cookies

Every now and then I get a craving for something apple and cinnamon related, be it a loaf cake, a full-blown sandwich cake or, like today, some plain old cookies. These cookies don't taste plain, though. I ate one warm from the oven and it was just what I needed: the apple chunks were tart enough to cut through the dough with enough cinnamon to compliment the apple without overdoing it. Perfect.

These are the first cookies I've made where I made up the recipe from scratch: I have finally got to grips with the ingredient ratios that are involved in cookies (harder biscuits may prove to be more of a challenge) so I don't need to reference other people's recipes in order to make cookies. Hooray!

Ingredients

• 1 Large Bramley Apple (Or alternative cooking apple)
• 150g Light Muscovado Sugar
• 50g Caster Sugar
• 150g Butter
• 200g Plain Flour
• 1 Tsp Baking Powder
• 2 Tbsp Cinnamon
• 1 Egg
• 2 Tsp Lemon Juice

Recipe

• Preheat the oven to 200C/180C fan and line two baking trays with parchment paper.
• Cream the butter and sugars together until pale and fluffy.
• Add the egg, mixing well to form a batter. 
• Slowly add the flour, cinnamon and baking powder until they are well combined and the mixture is smooth.
• Peel and core the apple, then chop it into small chunks. 
• Drizzle the lemon juice over the apple chunks and lightly toss them to ensure that they don't become discoloured.
• Stir the apple chunks into the cookie dough.
• Put a heaped tablespoon of mixture (or an ice cream scoop would be useful) onto the baking tray and repeat until the mixture has been used up. Make sure that the lumps of dough are evenly spaced. 
• Put the cough in the oven for 20 minutes until golden brown and mostly solid.
• Allow the cookies to set on the baking tray for 5 minutes before removing with a spatula onto a cooling rack until they are completely cool, then serve.

For general baking tips, don't forget to look at The Basics.

My mind is worryingly empty considering that I spent the afternoon reading a textbook, so unfortunately this will be a relatively short post. I'm sure I'll have plenty to say on Friday/Saturday when I present to you my entry to this month's We Should Cocoa challenge. 

If you haven't already, I can't emphasise enough the importance that you make the Chocolate Peanut Butter Cheesecake that I made on Saturday. It's just so delicious. My mouth waters just thinking about it. Go now!