More than likely you have heard of the spice known as cinnamon. It is one of my favorite fall spices but can be used in many other recipes through out the year as well. Cinnamon comes from the inner bark of several trees that come from the family known as cinnamomum.
The spice cinnamon is used from everything from aromatics and flavorings to cuisines, sweet and savory dishes, breakfast cereals, snacks, tea and other great foods that are in our cabinets and fridges.
The spice cinnamon has a rich history being first imported to Egypt . Many believe that it first came from China... this would be wrong as cinnamon cassia was shipped from China but no the common day cinnamon that we are common to. However, it is true that most modern era cinnamon are native to Vietnam, Indonesia and other Asian countries that host warm climates.
Throughout the years cinnamon has also been used to embalm mummies, for aromatic burnings, and gifts to ancient rulers The desire to have control of the cinnamon spice trade led to the Dutch establishing a trading post during the early 1600's. The British would later take control from the Dutch in 1796. However, as early as 2017 the top exporting countries were Indonesia, China, Vietnam and Sri Lanka. Global production has multiplied more than ten-fold since 1970.
1 cup unsalted butter softened (2 sticks) 1 cup packed brown sugar 1/2 cup granulated sugar 1 large egg 1 tablespoon unsulphured molasses 2 teaspoons vanilla extract 1 teaspoon lemon juice (optional) Dry Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 tsp. EACH salt, ground ginger 1/4 tsp. EACH ground cloves, ground nutmeg 2 1/4 cups uncooked whole-rolled oats 1 cup finely chopped peeled Granny Smith apples (1/4” pieces) 3/4 cup chopped walnuts (may sub ½ cup oats) |  |
With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you will have to finish mixing with a wooden spoon. Add apples and walnuts and mix until combined. Cover tightly and chill dough for at least 4 hours.
Preheat oven to 350°F degrees. Line a cookie sheet with parchment paper or nonstick baking mat. Drop dough by rounded tablespoonfuls, 3 inches apart, onto prepared cookie sheet, 8 to a sheet (keep remaining cookie dough in the refrigerator).
Bake at 350°F for 11-15 minutes or until golden around the edges and center is just set. Let stand for 3 minutes before removing to wire racks. Store cooled cookies in an airtight container.
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