An apple crisp in cookie form! These Apple Crisp Cookies pair delicious oatmeal cookies with caramelized apples and cinnamon.
Fall is in full swing and I am loving every minute of it. As I type this, it’s dark and rainy outside, the trees are changing color, and there are pumpkins everywhere. LOVE it!
Ryan thinks I’m crazy, of course, loving the gloomy weather, but to me it is the ultimate in coziness. All I need is a blanket, a book, some hot tea in my favorite pumpkin mug, and the fire going. Except that we have an electric fireplace, which kinda sucks, and I don’t actually have time to read. Nevertheless, I still love it. And I love Fall baking!!
This week’s Fall-themed recipe is these Apple Crisp Cookies that are basically like an Apple Crisp in cookie form.
These were a bit of an experiment, to be honest. Instead of just using applesauce or dried apples for flavor, I wanted to include chunks of fresh apple. Mostly because I already had some sitting on the counter waiting to be used.
Apples release a lot of moisture when cooked, and I was worried they would ruin the cookies when baked, so I decided to cook out some of that moisture before putting them into the batter.
How to Make these Apple Crisp Cookies
I diced up 2 medium Granny Smith apples (but any good baking apples will do) and caramelized them with some butter and sugar. This helped get some of the moisture out, and the caramelization added a ton more flavor too!
I used my favorite Oatmeal Chocolate Chip Cookie recipe and basically just swapped the chocolate chips for apple chunks. They turned out perfect!
The chunks of fresh apple in these cookies really add great texture and flavor, but you could use dried apples instead and skip the whole caramelization part.
A simple sugar glaze finishes off these pretty Apple Crisp Cookies. The perfect cozy, comforting cookie for Fall.
If you love Apple Crisp – and who doesn’t? – you will love these cookies! And if you’re looking for something a little fancier (but just as delicious) you should try my Apple Crisp Cake!
Looking for more Apple Recipes?
Apple Crisp Cookies
Ingredients
Apples:
- 2 cups granny smith apples peeled and diced, approx. 2 medium
- 2 tsp unsalted butter
- 4 tsp light brown sugar packed
Oatmeal Cookies:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon ground
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 3 cups rolled oats
Glaze:
- 1 cup powdered sugar
- 1 Tbsp water
Instructions
Apples:
- Place butter, sugar, and diced apples into a medium frying pan. Cook over med-high heat, stirring occasionally, until tender and golden. Spread out on a paper towel to cool.
Cookie Dough:
- In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
- Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
- Turn mixer to low and add flour mixture, mix until combined. Add oats.
- Fold in caramelized apples and mix until just combined.
- Chill dough in the fridge for at least an hour.
- Preheat oven to 350F and line a baking sheet with parchment or a Silpat.
- Using a medium cookie scoop, place cookies on baking sheet 2″ apart. I did 6 cookies per sheet.
- Bake for 12-15 mins or until edges are browned but center is still soft and unset.
- Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.
Glaze:
- Combine sugar and water in a bowl or measuring cup. Drizzle over cooled cookies with a spoon.
Originally Published Oct 11, 2015
Nicole says
Made these for my nanny kids and they were a big hit! I subbed a little less than 2/3 cup honey for the sugar, subbed 1 tbsp of peanut butter for 1 tbsp of butter, & added 3 tbsp of flour to balance out the extra liquid. The texture came out somewhere between bread and cookie. I don’t know if that’s because of the subbed/extra ingredients or because of using baking soda & powder. Kids really love them though!
Olivia says
Hi Nicole! You significantly changed the recipe which would account for the difference in texture. I am glad they still turned out though!
Luann says
Could I use quick cooking oats? Thats all I have right now.
Olivia says
Hi Luann! I haven’t tried it with quick cooking myself but I suspect it will be fine. It may change the texture of the cookies though.
Guy Hunter says
Excellent I just made these with gluten free 1 to 1 flour and added a 1/4 cup raisins to a half batch and also accidentally put in full amount of salt and granulated sugar. Also did not chill… I’m impatient like that. Turned out freakin amazing.
Olivia says
Hi Guy! So glad you liked these. Thanks for your tips!
Donna says
I used gf flour and they were delicious!!!!
Olivia says
Thanks, Donna! So glad you loved these 🙂
Sarah says
I made these and they’re so good! Perfect for fall. Any tips on how to store these once they’re made??
Olivia says
Hi Sarah! So glad you like them. I just store them in an airtight container at room temp. If storing for longer than a week or so you can freeze them as well.
Meri Schroeder says
This cookie has a few different steps, so need to build in that time when making – but oh so worth it. I iced some cookies, not all – they don’t necessarily need the icing. Love the next level of flavor with caramelized apples. Next time i’ll bake 11 minutes. I used two Crimson Crisp apples that I picked.
Olivia says
Hi Meri! So happy you loved these. Thanks for your tips!
Zoe M says
Turned out perfect! Tastes just like Apple crisp with the glaze on top!
Olivia says
Glad you loved them, Zoe! 🙂
Amy says
I’m quite frustrated. I started making this for a meeting tonight and got to the part where it says to chill for an hour. That wasn’t included in the total time to make, which is what I based my time frame on. Please include the REAL total time, not just the partial prep/cooking time. (Took way longer than 25 minutes to prep from scratch)
Olivia says
Hi Amy! I’m so sorry about this. I usually include this on most of my recipes but this one must have slipped through the cracks. I’ve updated it now. You can make them without chilling though. They may just spread a bit more.
Gail says
Should these cookies be refrigerated after cooling or will they keep in sealed container on counter
Olivia says
Hi Gail! They should be fine on the counter.
Tracy says
Can I freeze the dough or the cookies?
Olivia says
Hi Tracy! For sure! You can also freeze the baked cookies too.
Kristen says
Hi! These cookies sound delicious, and I plan to try them this week! Would these be good with adding a some caramel bits to it?
Olivia says
Hi Kristen! Like hard toffee caramel? I think that would be ok I would just worry about it melting in the oven and the cookies spreading too much. Don’t add a lot if you try it. Or just add some to a small amount of the batter and bake and see. Let me know how they turn out!
Tina says
I can’t wait to try these cookies!
I’m wondering if you can freeze the dough.
Thank you 😊
Olivia says
Hi Tina! Yes, that should be fine.
Sandra says
Hello, I made these cookies today. Very yummy. Thank you for the recipe.
Olivia says
Hi Sandra! So happy you loved them 🙂
Violet says
Hi,
Will the cookies be okay if I’m mailing them for the holidays?
Thanks,
Vi
Olivia says
Hi Violet! Yes, they should be fine.
Jessika says
I just have a quick question, on chilling the dough, it says for at least an hour. Would it be ok to chill over night? Thanks!
Olivia says
Hi Jessika! Yes, overnight is totally fine!
Nia says
Very good. My husband, coworkers, and daughter likes them and so do I. I had some apple cider on hand and used it in the glaze instead of water. Yummy!!
Olivia says
Hi Nia! SO happy to hear you all loved these 🙂