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Apple Crisp Cookies

Apple crisp cookies with chewy centers and golden, crumbly oat texture. Chunks of dried apple and caramel chips are folded into a buttery dough, then rolled in cinnamon sugar before baking.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 170
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
Wet ingredients
  • 0.75 lb unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
Cookie mix-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

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and line baking sheets with parchment, with a clear view of the tray surfaces through the oven window or on the counter after lining.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl until evenly speckled.
Mix the dough
  1. Beat unsalted butter and both sugars until fluffy, then beat in eggs and vanilla extract until smooth and light in color.
  2. Stir in the flour mixture just until no dry streaks remain, then fold in rolled oats, dried apple pieces, and caramel chips until the dough is thick and studded.
Shape and bake
  1. Scoop dough into 2-tablespoon rounds and roll the tops in the cinnamon sugar so the surface looks lightly dusted and textured.
  2. Bake for 10-12 minutes at 375F until edges are golden and centers are just set, with a lightly puffed appearance in the middle.
  3. Cool cookies for 5 minutes on the pan, until they hold their shape when gently lifted at the edges.
  4. Transfer cookies to a rack or plate after the 5 minutes to finish cooling and firm up the centers.

Notes

Pro tip: for the closest “apple crisp” chew, chop the dried apples finely so they distribute evenly in every cookie. Store baked cookies in an airtight container at room temperature for up to 3 days; freeze up to 2 months. For a lighter option, swap half the brown sugar for coconut sugar or light brown sugar to reduce sweetness while keeping the caramel notes.