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Apple Crisp Cookies

Apple crisp cookies with a soft, chewy center and golden oat crumble edges. Loaded with finely chopped dried apples and caramel chips for a cookie that bakes up like apple crisp.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment 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
Cookie dough
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cup rolled oats
  • 1 cup dried apple pieces finely chopped
  • 0.5 cup caramel chips or butterscotch chips
Rolling sugar
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F, and line baking sheets with parchment for easy release and cleanup.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined.
Make dough
  1. Beat unsalted butter, brown sugar, and granulated sugar until fluffy, then add eggs and vanilla extract and mix until smooth.
  2. Stir the flour mixture into the wet ingredients, then fold in rolled oats, dried apple pieces, and caramel chips just until no dry streaks remain.
Shape and bake
  1. Scoop dough into 2-tablespoon rounds, then roll the tops in cinnamon sugar made from sugar and cinnamon.
  2. Bake for 10-12 minutes at 375F until the edges are golden and the centers are just set.
  3. Cool the cookies on the pan for 5 minutes, then transfer them to finish cooling.

Notes

Pro tip: finely chop the dried apple pieces so they distribute evenly and soften during baking. Store cookies airtight at room temperature for up to 4 days, or refrigerate for up to 7 days; freeze baked cookies for up to 2 months and thaw at room temperature. If you want a lighter option, use half the butter and replace the rest with an equal amount of unsweetened applesauce—your cookies will be slightly softer and less crisp at the edges.