- 1 cup [225 g] butter
- 1 cup [250 mL] brown sugar
- 2 eggs
- 2 cups [280 g] sifted all-purpose flour
- 2 teaspoons [10 mL] baking powder
- 1 teaspon [5 mL] cinnamon
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5mL] ground clove
- 1/2 cup [125 mL] milk
- 2 cups [500 mL] quick-cooking rolled oats
Apple Filling
- 1 cup [250 mL] peeled or unpeeled fine apple dices
- 1/4 cup [60 mL] raisins
- 1/4 cup [60 mL] chopped pecans
- 1/2 cup [100 g] sugar
- 2 tablespoons [30 mL] water
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- Prepare apple filling.
- Preheat oven to 375°F [190°C].
- Into a mixing bowl, cream together butter and brown sugar until fluffy.
- Beat in eggs.
- Sift together flour, baking powder, cinnamon, salt and ground clove.
- Alternately with milk, add mixed dry ingredients to creamed mixture.
- Stir in rolled oats.
- Reserving 3/4 cup [190 mL] dough, drop remaining dough from a teaspoon onto a gresed cookie sheet.
- Make a depression into the center of each mound.
- Evenly fill each with apple filling.
- Dab each with remaining dough.
- Bake into preheated oven, for 10 to 12 minutes.
- Leave to cool completely, onto wire racks.
Apple Filling
- Into a saucepan, combine apple dices, raisins, chopped pecans, sugar and water.
- Cook, stirring, until mixture is thick and aple dices tender, for approximately 10 minutes.
- Remove from heat.
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