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apple crisp cookies piled on plate

Apple Crisp Cookies With Oat Crumble

Amber Bondar
These large, bakery-style apple crisp cookies have a thick brown sugar cookie base topped with soft cinnamon apple pieces and a buttery oat crisp. They bake to about ½ inch thick with golden brown bottoms and the flavour of apple crisp in cookie form.
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Prep Time 10 minutes
Cook Time 10 minutes
30 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American, Canadian
Servings 20 Cookies
Calories 325 kcal

Equipment

  • Four mixing bowls
  • Electric mixer or sturdy mixing spoon
  • Tablespoons
  • Teaspoons
  • Cutting board
  • Sharp knife
  • parchment paper
  • Large Cookie Sheet
  • Flat-bottomed glass or similar tool for shaping
  • Wire Cooling Rack

Ingredients
  

Cookie Dough

  • 1 Cup Butter Softened
  • 2 Cups Brown Sugar
  • 2 Eggs
  • 3½ Cups White All Purpose Flour
  • ½ Tsp Salt
  • 1 Tsp Baking Soda
  • ½ Tsp Baking Powder
  • 1 Tsp Cinnamon
  • 1 Tsp Vanilla

Apple Topping

  • 1 Cup Apple Diced fine
  • 2 Tbsp Granulated White Sugar
  • 1 Tsp Cinnamon

Oat Crisp Topping

  • 2 Cups Quick Oats
  • ½ Cup Butter
  • 1 Tsp Cinnamon

Instructions
 

Making The Cookie Dough

  • Preheat the oven to 375°F. Line cookie sheets with parchment paper.
  • Add softened butter, brown sugar and the eggs to a large mixing bowl. Cream together until evenly combined.
    1 Cup Butter, 2 Cups Brown Sugar, 2 Eggs
  • In a separate bowl, combine the flour, salt, baking soda, baking powder and cinnamon.
    3½ Cups White All Purpose Flour, ½ Tsp Salt, 1 Tsp Baking Soda, ½ Tsp Baking Powder, 1 Tsp Cinnamon
  • Gradually add the dry ingredients to the butter mixture. Add the vanilla and mix until a firm dough forms.
    1 Tsp Vanilla
  • Cover and chill the cookie dough for at least 30 minutes.

Apple Topping

  • In a third bowl, combine the finely diced apple, granulated sugar and remaining 1 teaspoon cinnamon. Set aside.
    1 Cup Apple, 2 Tbsp Granulated White Sugar, 1 Tsp Cinnamon

Oat Crisp Topping

  • In a fourth bowl, combine the oats, ½ cup softened butter and ½ cup brown sugar.
    2 Cups Quick Oats, ½ Cup Butter, 1 Tsp Cinnamon
  • Work the ingredients together until a crumbly mixture forms. Do not melt the butter.

Making Apple Crisp Cookies

  • Divide the chilled dough into 19–20 balls. Arrange them on the prepared cookie sheets, leaving plenty of space between them.
  • Press each dough ball down slightly. Use your thumb or the bottom of a small, flat object to make a shallow impression in the centre.
  • Add some of the cinnamon apple mixture to each impression. Sprinkle the oat crumble over the apples, keeping the toppings near the centre.
  • Bake for 8–10 minutes, until the outside edges are lightly browned and the cookie bases look set.
  • Let the cookies rest briefly on the baking sheet before transferring them to a wire cooling rack. Cool completely before storing.

Video

Notes

  • This recipe makes 19–20 large, bakery-style cookies.
  • The baked cookies are approximately ½ inch thick.
  • The cookie base is firm but not hard, with a texture similar to a peanut butter cookie.
  • The cookies are done when the bottoms and outside edges are golden brown and the base looks set.
  • The apple pieces soften as they bake, giving the centres a slight apple-pie texture.
  • The buttery oat crisp adds a crumbly topping over the softer cinnamon apples.
  • Chill the dough for at least 30 minutes. The dough should be firm and slightly dry but hold together when rolled.
  • Make a thumbprint-style impression in each dough ball to hold the apples and oat topping.
  • Allow the cookies to rest briefly on the baking sheet before transferring them to a cooling rack.
 
 
 

Nutrition

Calories: 325kcalCarbohydrates: 46gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 240mgPotassium: 94mgFiber: 2gSugar: 23gVitamin A: 430IUVitamin C: 0.3mgCalcium: 39mgIron: 2mg
Keyword apple desserts, cookies, Holiday baking, Rolled Cookies, Thanksgiving
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