Description
These Apple Crisp Cookies combine the comforting flavors of classic apple crisp with a chewy oatmeal cookie base, featuring tender chopped apples, warm cinnamon, and a crunchy oat topping. Perfect as a fall dessert or an anytime sweet treat, they deliver a delightful texture contrast with a crisp edge and soft center.
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups old-fashioned oats
- 1 ½ cups finely chopped peeled apples (such as Granny Smith)
- ¾ cup chopped pecans or walnuts (optional)
Crisp Oat Topping
- ½ cup oats
- 2 tablespoons brown sugar
- 1 tablespoon flour
- ¼ teaspoon cinnamon
- 2 tablespoons cold butter
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a tender cookie texture.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt to ensure even distribution of leavening agents and spices.
- Mix Dry into Wet Ingredients: Gradually stir the dry mixture into the wet ingredients until just combined. Avoid overmixing to maintain a tender crumb.
- Fold in Oats, Apples, and Nuts: Gently fold in old-fashioned oats, finely chopped peeled apples, and nuts if using, distributing them evenly throughout the dough.
- Prepare Crisp Oat Topping: Combine oats, brown sugar, flour, cinnamon, and cold butter. Mix with fingers until the mixture forms a crumbly topping.
- Shape and Top Cookies: Scoop heaping tablespoons of dough onto the lined baking sheets, spacing them about 2 inches apart to allow for spreading. Press a small pinch of the oat topping on top of each cookie to create a crunchy contrast.
- Bake: Bake in the preheated oven for 12–14 minutes or until the edges are golden brown and the centers are set but still soft.
- Cool: Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
Notes
- The crisp oat topping enhances texture and flavor but can be omitted if desired, for a softer cookie.
- These cookies are best enjoyed fresh for optimal taste and texture.
- Store leftover cookies in an airtight container at room temperature for up to 4 days.
- Use tart apples like Granny Smith for the best balance of sweetness and acidity to prevent the cookies from becoming too sweet or mushy.
