Apple Crisp Cookies
These aromatic cookies have a soft, cakey texture, with flavor reminiscent of beloved apple crisp. Owner Lydia Cowles uses Honeycrisp apples when making this recipe in the video above, though she’s quick to add that you should feel free to use your favorite apple.
Ingredients
- 1 1/2 cups cake flour
- 1 1/2 cups rolled oats
- 1 teaspoon cinnamon, divided
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups diced, peeled apple (about 1 medium apple)
- 3/4 cup plus 1 tablespoon packed brown sugar
- 1/2 cup butter, at room temperature
- 1 egg
Directions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set 2 oven racks toward the center of the oven.
- Stir together the flour, oats, 1/2 teaspoon of the cinnamon, baking soda, baking powder, and salt in a medium bowl.
- Put the diced apple in another medium bowl, add the remaining 1/2 teaspoon of the cinnamon and 1 tablespoon of the brown sugar, and toss well to mix.
- Cream together the butter and the remaining 3/4 cup of brown sugar in a stand mixer with the paddle attachment or with electric beaters. Add the egg and mix until well blended, then add the apple and gently mix. Add the dry ingredients and mix on low speed just until evenly blended.
- Using an ice cream scoop or 2 spoons, form the dough into mounds of about 1/4 cup each with a couple of inches between them. Bake for 9 minutes, then rotate the pans (switch racks and turn each baking sheet front to back) and continue baking until set and firm in the center, 9 to 10 minutes longer. Let the cookies cool on the baking sheets for a few minutes before transferring them to a rack to cool completely.
