Apple Crisp Cookies

Ingredients

For the Cookies:

• 2 1/4 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups Granny Smith apples, peeled and diced small
• 1/2 cup chopped walnuts or pecans (optional)

For the Crisp Topping:

• 1/2 cup old-fashioned oats
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 3 tablespoons cold butter, cubed
• 1/2 teaspoon cinnamon
• Pinch of salt

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons apple cider or milk
• 1/2 teaspoon vanilla extract

Instructions

Prepare the Apples:

1. Dice apples into small, uniform pieces (about 1/4 inch).
2. Toss with 1 tablespoon flour to prevent excess moisture in cookies.
3. Set aside while preparing cookie dough.

Make the Crisp Topping:

1. Combine oats, flour, brown sugar, cinnamon, and salt in a small bowl.
2. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
3. Refrigerate while making cookie dough.

Make the Cookie Dough:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
3. Cream butter and sugars in a large bowl until light and fluffy (about 3-4 minutes).
4. Beat in eggs one at a time, then vanilla extract.
5. Gradually add dry ingredients, mixing until just combined.
6. Fold in diced apples and nuts (if using) with a wooden spoon.

Assemble and Bake:

1. Scoop dough into 2-tablespoon portions and place on prepared baking sheets, spacing 2 inches apart.
2. Top each cookie with about 1 teaspoon of the crisp topping, pressing gently to adhere.
3. Bake for 12-15 minutes until edges are golden brown but centers still look slightly soft.
4. Cool on baking sheet for 5 minutes before transferring to wire rack.

Optional Glaze:

1. Whisk together powdered sugar, apple cider, and vanilla until smooth.
2. Drizzle over completely cooled cookies.

Tips for Perfect Cookies:

Apple Preparation:

• Use firm apples like Granny Smith, Honeycrisp, or Braeburn
• Dice small to ensure even distribution
• Pat apples dry with paper towels if very juicy
• Toss with flour to absorb excess moisture

Texture Tips:

• Don’t overbake – cookies will continue cooking on hot pan
• For chewier cookies, underbake slightly
• For crispier cookies, bake 1-2 minutes longer
• Let cool completely before storing

Storage:

• Store in airtight container for up to 1 week
• Freeze baked cookies for up to 3 months
• Cookie dough can be refrigerated for 2 days or frozen for 3 months

Variations:

Spice Variations:

• Chai Spiced: Add 1/2 teaspoon each cardamom and ginger
• Apple Pie Spice: Use 2 teaspoons apple pie spice instead of individual spices
• Maple: Replace 1/4 cup brown sugar with maple syrup

Mix-in Options:

• Cranberry Apple: Add 1/2 cup dried cranberries
• Caramel Apple: Fold in 1/2 cup caramel bits
• Toffee Apple: Add 1/2 cup toffee bits

Nut Alternatives:

• Chopped pecans for Southern flair
• Sliced almonds for delicate crunch
• Chopped hazelnuts for sophisticated flavor

Make-Ahead Tips:

• Dough: Scoop and freeze on baking sheets, then store in bags
• Baked: Freeze without glaze, add glaze after thawing
• Topping: Make crisp topping up to 1 week ahead

Serving Suggestions:

• Serve with vanilla ice cream for dessert
• Pack in lunch boxes for fall treats
• Perfect with hot apple cider or coffee
• Great for bake sales and potluck dinners

Prep Time: 25 minutes
Bake Time: 12-15 minutes per batch
Yield: About 36 cookies
Total Time: 45 minutes