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Apple Crisp Cookies

Apple crisp cookies with rolled cinnamon-sugar tops and chewy centers loaded with finely chopped dried apples, oats, and caramel chips. Baked until the edges are golden and the middle is just set for a crisp-meets-soft texture in every bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 200
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
cookie base
  • 0.75 cup unsalted butter softer for creaming
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 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 and dry mix
  1. Preheat oven to 375F and line sheet pans with parchment. Set up a baking station so the scooped dough can go in right away.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined. The mixture should look uniform in color with no streaks of spice.
Make the dough
  1. Beat unsalted butter with brown sugar and granulated sugar until fluffy, then beat in eggs and vanilla extract. Stop when the mixture looks lighter and smoother.
  2. Stir the flour mixture into the wet ingredients until just combined, then fold in rolled oats, dried apple pieces, and caramel chips. The dough should be thick with visible apple bits and chips throughout.
Shape, bake, and cool
  1. Scoop dough into 2-tbsp rounds and roll the tops in the cinnamon sugar (sugar plus cinnamon). Press lightly so the coating sticks.
  2. Bake at 375F for 10-12 minutes, until edges are golden and centers are just set. Look for a slightly puffy top with caramelized edges.
  3. Cool cookies for 5 minutes on the pan before transferring. They should firm up but still feel tender in the center.

Notes

For the best texture, chop the dried apple pieces finely so they distribute evenly through the dough. Store baked cookies in an airtight container at room temperature for up to 4 days; refrigerate up to 7 days. Freeze baked cookies for up to 2 months, thaw at room temperature. Swap suggestion: use vegan butter and replace eggs with a 1:1 baking egg replacer if you want a dairy-free version (baking times may vary slightly).