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Apple Crisp Cookies

Apple crisp cookies with chunky dried apple pieces and caramel chips folded into a chewy oat cookie dough, baked until the edges turn golden. Roll the tops in cinnamon sugar for a crisp, spice-forward finish.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 220
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
  1. Preheat the oven to 375F and line baking sheets with parchment for easy release.
  2. In a bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined.
Make the dough
  1. Beat the softened unsalted butter with the brown sugar and granulated sugar until fluffy, about 1-2 minutes.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. Add the flour mixture and stir just until the dry streaks disappear.
  4. Fold in the rolled oats, dried apple pieces, and caramel chips so the dough looks thick with visible add-ins.
Shape and bake
  1. Scoop the dough into 2-tablespoon rounds, then roll the tops in cinnamon sugar so the surface looks lightly coated.
  2. Bake for 10-12 minutes until the edges are golden and the centers are just set, with a slightly soft middle.
  3. Cool the cookies for 5 minutes on the pan, then transfer to a rack to finish cooling.

Notes

For thicker cookies, chill the dough 15 minutes if it feels very soft before scooping. Store airtight at room temperature for up to 4 days; refrigerate up to 7 days. Freeze baked cookies in a sealed bag for up to 2 months. For a lighter option, swap half the butter for an equal amount of firm apple-juice concentrate or unsweetened applesauce, though the texture will be slightly less crisp at the edges.