Apple Cobbler Cookies Recipes

APPLE CRISP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix all of the whole wheat flour together with the cinnamon, baking powder and salt.
• In a separate bowl, mash the butter, demerara sugar, and brown sugar together until thoroughly combined, then stir in the apple butter until smooth. Stir in eggs, vanilla extract, and apple juice until well mixed; pour the liquid mixture into the flour mixture about 1/3 cup at a time, stirring after each addition. Mix in the oats and chopped apple.
• With 2 teaspoons, form the dough into balls and place onto ungreased baking sheets about 2 inches apart.
• Bake in the preheated oven until the cookies are lightly browned and set in the centers, about 10 minutes; allow to cool for about 2 minutes on baking sheets until removing to finish cooling on wire racks.

OATMEAL COOKIE APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix apples, white sugar, 1 tablespoon flour, cinnamon, and salt together in a bowl; spread into an 8-inch square baking dish.
• Combine oats, 3/4 cup flour, brown sugar, baking soda, and baking powder together in a separate bowl; add butter and mix until crumbly. Crumble topping evenly over apple filling using your hands.
• Bake in the preheated oven until topping is lightly browned, 30 to 40 minutes.

APPLE CRISP COOKIES

Steps:

• Preheat oven to 375*F.
• Line at least 3 cookie sheets with parchment paper.
• COOKIES: Cream together the butter and brown sugar until well blended; add vanilla.
• Combine the oats, flour, baking soda, and salt.
• Add alternately to the butter mixture with water stirring with a spoon.
• Mix well after each addition.
• (Mixture will be crumbly, but will hold together when shaped into a ball.) Add additional water, if necessary.
• Reserve 1 cup of the mixture for the topping.
• Shape remaining dough into 1" balls; place 2" apart on the cookie sheets.
• Flatten each cookie to an 1/8" thickness with the bottom of a floured glass; smooth edges.
• Bake for 5-7 minutes, or until light brown around the edges and firm to the touch; do not overbake.
• Remove from oven; cool on cookie sheets about 5 minutes.
• For the TOPPING, place 1 teaspoons.
• fie filling in the center of each cookie; spread carefully to cover.
• Combine the 1 cup reserved crumbs and nuts in a small bowl; toss to blend.
• Sprinkle over filling.
• Return to oven and bake 5 minutes more, or until topping is light brown.
• Do not overbake.
• Cool 2 minutes on cookie sheets, then transfer cookies to wire racks and cool completely.
• If desired, sprinkle cookies with powdered sugar or cinnamon-sugar.

APPLE CRISP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter with electric mixer; add sugar and cream together until fluffy.
• Add vanilla, egg, salt, cinnamon, nutmeg, baking soda and baking powder. Mix until well blended.
• Mix in 1/2 of the flour with electric mixer until well blended.
• Stir, by hand, remaining flour and oats. Depending on the humidity you may need a little less oats or a little more.
• Stir in the chopped apples. (I used 1 package of Del Monte dried apples that you can get in the supermarket in the same isle as the raisins, dried apricots).
• Drop by spoonfuls onto cookie sheet. I used a soup spoon but if you like smaller cookies, use a regular spoon.
• Bake for approximately 10 minutes. Rotate the pan if necessary after 7-8 minutes.

APPLE COBBLER COOKIES

Steps:

• In medium bowl, combine flour, baking powder and cinnamon.
• Mix well set aside.
• Combine sugar and applesauce in a large bowl and beat until creamy.
• Add eggs vanilla and apple juice to the mixture. Add combined flour, baking powder, and cinnamon.
• stir in chopped apple until combined.
• Coating: Combine sugar, oats and cinnamon together.
• Add in melted butter.
• Roll dough into 1-inch diameter balls.
• Roll each ball in crumb mixture.
• Place cookies on greased baking sheet.
• Bake at 300 degrees for 24 to 26 minutes until firm to the touch.
• Let cool.