Soft, slightly moist oatmeal cookies with a winter touch of apple and cinnamon — a Polish interpretation of a classic, perfect for afternoon tea or as a homemade dessert for children and adults. The cookies have a pleasant texture thanks to the oats and flour, the sweetness is enhanced by honey and sugar, while cinnamon adds a warming aroma. You can enrich them with chopped walnuts or raisins for a contrast in texture. They taste great warm straight from the oven or cooled, packed as a snack to go. The recipe is moderately difficult — even beginners will manage it step by step without any problems.
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Preheat the oven to 180°C (top-bottom). Prepare a large baking tray and line it with baking paper. Take the butter out of the fridge to soften — it should be easy to press with your finger after 10–15 minutes at room temperature.
In a bowl with a capacity of about 2 liters, place the soft butter and sugar. Use a wooden spoon or a hand mixer with a whisk attachment and beat the butter with the sugar for 2–3 minutes, until the mixture becomes light yellow and creamy.
Into the creamy butter, crack the eggs (one at a time) and mix well after each addition until combined. Add the honey and stir until the mixture is smooth (about 30–45 seconds).
In a second large bowl, combine the oats, all-purpose flour, baking powder, cinnamon, and salt. Sift the flour and baking powder, then mix the dry ingredients with a wooden spoon to evenly distribute the spices.
Add the dry mixture to the wet mixture in three batches: add 1/3 of the dry mixture, stir with a wooden spoon just until combined, and repeat with the remaining portions. The batter should be thick but not dry; if it is too dry, add 1–2 tablespoons (15–30 g) of honey or a tablespoon of cold water.
Grate the apple on a coarse grater without peeling it (if the skin is thin and healthy). Squeeze out the excess juice in your hand or on a cloth and mix the grated apple into the batter. Add chopped nuts and raisins if using — first lightly drained after soaking.
Using 2 tablespoons, form portions of dough (each portion about 30–35 g) and place them on the prepared baking sheet, spaced about 4 cm apart. Gently flatten each portion with your hand or a spoon to create a circle about 1 cm thick — the cookies do not need to be perfect.
Place the tray in the preheated oven and bake at 180°C for 12–15 minutes. The cookies are ready when the edges start to turn slightly golden and the center is springy to a gentle touch. Do not bake until deep brown — they will be hard if overbaked.
After removing from the oven, wait 5 minutes for the cookies to firm up slightly, then transfer them to a rack to cool completely. If you like, you can lightly dust them with powdered sugar or spread a thin layer of honey on the warm cookies for a glossy finish.
Serve the cookies slightly warm with tea, coffee, or a glass of milk. You can also pack them in a box as a homemade gift. They taste best on the same day when they are slightly soft in the middle.
Oat flakes have traditionally been used in Poland as a nutritious breakfast and an ingredient in sweet pancakes. Adding apple to oatmeal cookies is a natural combination of seasonal fruits with a simple base, especially popular in the cooler months.
Serve the cookies slightly warm, set aside for 5–10 minutes after baking. They pair wonderfully with black tea with lemon, cocoa, or buttermilk. For decoration, use a thin layer of honey and a sprinkle of chopped nuts.
Store cooled cookies in an airtight container at room temperature for up to 3 days. To refresh slightly hardened cookies, heat them for 5–8 seconds in the microwave or for 3–5 minutes in an oven at 160°C. Cookies can also be frozen for up to 1 month — thaw at room temperature.
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