Spouse came up with this idea for a cookie version of a classic fall dessert, Apple Crumble and they are utterly delicious! There is also plenty of warm spice flavor added but you can cut back on the level of spices if you prefer. We found that, like many cookies, these bake better at a larger, coffee house style size, so double the recipe if you need more than a dozen at a time. Once you taste the first one you might need a double batch because these are going to disappear fast.
½ cup butter
1 cup brown sugar, firmly packed
1 tsp vanilla
1 egg
Cream the butter and sugars together well. Add egg and vanilla and beat until light and fluffy.
Sift together:
¾ cup + 2 Tbsp flour
½ tsp cloves
½ tsp ground ginger
1 tsp cinnamon
½ tsp freshly ground nutmeg
Pinch salt
½ tsp baking soda
Fold into the creamed mixture. When the dry ingredients are almost incorporated, add:
1 ½ cups large rolled oats
2/3 cup apple, diced, small (dried apples can also be used)
½ cup chopped pecans (optional)
Chill the dough for for a couple of hours. Form 1/4 cup measures of dough into balls and place onto a parchment lined cookie sheet about 2 ½ inches apart. Press doen slightly to form thick disks.
Bake at 350 degrees for about 15 minutes or until evenly golden brown throughout. Makes about one dozen large cookies.
Spouse came up with this idea for a cookie version of a classic fall dessert, Apple Crumble and they are utterly delicious! There is also plenty of warm spice flavor added but you can cut back on the level of spices if you prefer. We found that, like many cookies, these bake better at a larger, coffee house style size, so double the recipe if you need more than a dozen at a time. Once you taste the first one you might need a double batch because these are going to disappear fast.
½ cup butter
1 cup brown sugar, firmly packed
1 tsp vanilla
1 egg
Cream the butter and sugars together well. Add egg and vanilla and beat until light and fluffy.
Sift together:
¾ cup + 2 Tbsp flour
½ tsp cloves
½ tsp ground ginger
1 tsp cinnamon
½ tsp freshly ground nutmeg
Pinch salt
½ tsp baking soda
Fold into the creamed mixture. When the dry ingredients are almost incorporated, add:
1 ½ cups large rolled oats
2/3 cup apple, diced, small (dried apples can also be used)
½ cup chopped pecans (optional)
Chill the dough for for a couple of hours. Form 1/4 cup measures of dough into balls and place onto a parchment lined cookie sheet about 2 ½ inches apart. Press doen slightly to form thick disks.
Bake at 350 degrees for about 15 minutes or until evenly golden brown throughout. Makes about one dozen large cookies.
No comments:
Post a Comment