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Apple Crisp Cookies

Apple crisp cookies with cinnamon oat dough and chopped dried apples, baked until the edges turn golden and the centers are just set. Each bite has a chewy, crumbly texture with caramel chips throughout for a crisp-cookie finish.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
Cookie dough add-ins
  • 2 cup rolled oats
  • 1 cup dried apple pieces finely chopped
  • 0.5 cup caramel chips or butterscotch chips
For rolling
  • 2 tbsp sugar
  • 1 tsp cinnamon

Method
 

Prep and mix
  1. Preheat oven to 375F and line baking sheets with parchment so the cookies don’t stick.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined.
  3. Beat softened unsalted butter, brown sugar, and granulated sugar until fluffy, then beat in eggs and vanilla extract.
  4. Stir in the flour mixture until just combined, then fold in rolled oats, dried apple pieces, and caramel chips.
Shape and bake
  1. Scoop dough into 2-tablespoon rounds and roll the tops in cinnamon sugar before placing on the baking sheets.
  2. Bake for 10-12 minutes at 375F until edges are golden and centers are just set, with a slightly puffed look.
  3. Cool cookies on the pan for 5 minutes, then transfer to cool further.

Notes

Pro tip: roll only the tops in cinnamon sugar so the bottoms bake up golden without thick frosting-like coating. Store cookies airtight at room temperature up to 4 days, or refrigerate up to 7 days. Freeze baked cookies up to 2 months; thaw at room temperature. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend (check it includes xanthan gum) and keep the rest the same.