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Fall Cookies With Cheese From Here

Fall Cookies With Cheese From Here

24 portions


  • 250 ml (1 cup) butter, at room temperature
  • 250 ml (1 cup) brown sugar
  • 4 eggs
  • 2 ml (1/2 tsp.) vanilla extract
  • 500 ml (2 cups) apple, grated
  • 375 ml (1 1/2 cups) all-purpose flour, unbleached
  • 250 ml (1 cup) whole wheat flour
  • 250 g (8 oz) grated Semi-soft cheese from here, such as Comtomme or Le Délice des Appalaches
  • 250 ml (1 cup) rolled oats
  • 250 ml (1 cup) dried cranberries
  • 250 ml (1 cup) slivered almonds, toasted


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Preheat oven to 190°C (375°F).
  • Cream the butter and brown sugar in a large bowl. Beat in the eggs one at a time. Add the vanilla and grated apple.
  • Mix in the flours then add the remaining ingredients. Mix well.
  • Drop spoonfuls of the dough on an ungreased or parchment-paper-lined baking sheet.
  • Bake the cookies in the over for 10 to 12 minutes or until lightly golden. Let cool on a rack. Store the cookies in an airtight container to guard from moisture.

You can use these cheeses for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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