COOKIE - Maynard's Apple Pie and Oatmeal Cookies

 MAYNARD'S APPLE PIE AND OATMEAL COOKIE - Maynard Pittendreigh

 This is a recipe I created using my Traditional Oatmeal Cookie recipe and my Apple Pie Cookie recipe.  With this, I make some of Ginny's favorite oatmeal cookies and some Apple Pie Cookies for me.  Everyone is happy.

 Ingredients:

2 sticks of butter 

1/2 cup of firmly packed Splenda Brown Sugar (or one cup of regular brown sugar) 

1/8 cup of Stevia sweetener or 1/2 cup of granulated sugar 

2 eggs 1 teaspoon vanilla 

1 1/2 cups of all-purpose flour 

1 teaspoon baking soda 

1 teaspoon cinnamon 

1/2 teaspoon salt (optional) 

3 cups of uncooked oatmeal

Caramel (I buy a small jar of Smucker's Sugar Free Caramel Topping)

Apple Pie Filling and Topping (I buy a can of Duncan Hines Comstock with no artificial preservatives)

1. Heat oven to 350 degrees F 

2. Take the oatmeal and put them in a food processor and grind until the oats are smooth.  This will make a nicer consistency in the cookie.

3. Beat together butter and sugars until creamy. I usually soften the butter a bit.

4. Add eggs and vanilla and beat well. 

5. Add combined flour, baking soda, cinnamon and salt, mix well. 

6. Stir in oats and raisins, mix well. 

7. Drop by rounded tablespoonfuls onto cookie sheet (usually spray some Baker's Joy on it, although similar recipes will call for an ungreased pan) 

8.  Take a few of the cookies and drop into the pan and with your fingers shape these so that the edges are higher than the center.  These are for your apple pie cookies.

9.  For the apple pie cookies, coat the top with caramel.

10. For the apple pie cookies, take a spoonful or two of the apple pie filling and cover generously.

11. Bake all of the cookies together for 10 to 12 minutes until golden brown. 

You will have left over apple pie filling.  Just put them in the fridge for more cookies, or to top with ice cream later.  You can also top the apple pie cookies with ice cream.