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Apple Crisp Cookies

Apple crisp cookies with a chewy, oat-studded center and golden, caramel-chip crunch around the edges. Rolled in cinnamon sugar and baked until just set for a crisp-on-the-outside, tender-inside texture.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 210
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 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
Add-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
  1. Preheat oven to 375F, and line baking sheets with parchment for easy release and clean edges.
Mix the dough
  1. Whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined and no dry streaks remain.
  2. Beat softened unsalted butter, brown sugar, and granulated sugar until fluffy, then beat in eggs and vanilla extract until smooth and glossy.
  3. Stir the dry mixture into the wet mixture just until incorporated, then fold in rolled oats, dried apple pieces, and caramel chips.
Shape and bake
  1. Scoop dough into 2-tablespoon rounds and roll the tops in cinnamon sugar so the tops look lightly coated and speckled.
  2. Bake for 10-12 minutes at 375F until the edges are golden and the centers are just set with a slightly soft surface.
Cool
  1. Cool cookies for 5 minutes on the pan, then transfer so they firm up without over-browning.

Notes

Pro tip: roll only the tops in cinnamon sugar—keeping the sides less coated helps them spread into a crisp edge. Store airtight at room temperature up to 4 days; refrigerate up to 1 week. Freeze baked cookies up to 2 months. For a lighter option, substitute half the butter with unsweetened applesauce (texture will be slightly softer).