{"id":674,"date":"2012-12-03T01:13:00","date_gmt":"2012-12-03T06:13:00","guid":{"rendered":"http:\/\/dev6.finelimedesigns.com\/2012\/12\/03\/bacon-whiskey-apple-cookies\/"},"modified":"2024-01-30T16:35:39","modified_gmt":"2024-01-30T21:35:39","slug":"bacon-whiskey-apple-cookies","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/bacon-whiskey-apple-cookies\/","title":{"rendered":"Apple Oatmeal Cookies"},"content":{"rendered":"\n

Learn how to make the best apple oatmeal cookies<\/strong> with this easy recipe<\/em>. Find out whether you should use fresh or dried apples in cookies and how each of these will affect the texture of your cookies. These soft oatmeal cookies make a tasty, wholesome after-school snack<\/em>.<\/p>\n\n\n

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There was a bacon oatmeal raisin cookie recipe published in the March 2012 issue of Bon App\u00e9tit. I was quite excited about it in March, and I was still excited when I finally made them this week (with whiskey-soaked dried apple pieces in place of the raisins).<\/p>\n\n\n\n

Of course, what I didn't expect when I made them was that the recipe was going to need \"some\" tweaking and further distract me. Unfortunately, the recipe as written in the magazine didn't quite work out for me: instead of chewy cookies, I got hard, crispy cookie pucks. Fixing the texture of these cookies became a challenge and a little experiment.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

Ingredients<\/h2>\n\n\n\n
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\"Ingredients<\/figure><\/div>\n\n\n