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5
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Apple Crisp Cookies
Fresh diced apples, oatmeal, and molasses meld together in these soft Fall-flavored drop cookies.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Chill Time
2
hours
hrs
Total Time
2
hours
hrs
35
minutes
mins
Servings:
24
cookies
Author:
Julie Chiou
Equipment
Cookie scoop
Large rimmed baking sheet
Ingredients
1/2
1x
2x
3x
1 ¼
cup
(
156
g
)
flour
1
teaspoon
cinnamon
½
teaspoon
baking soda
½
teaspoon
salt
¼
teaspoon
ground ginger
⅛
teaspoon
ground cloves
⅛
teaspoon
nutmeg
1
cup
(
81
g
)
oats
old-fashioned
½
cup
(
114
g
)
butter
softened
½
cup
(
110
g
)
brown sugar
¼
cup
(
50
g
)
white sugar
1
egg
2
teaspoon
molasses
1
teaspoon
vanilla
1
cup
(
125
g
)
apples
diced in 1/4" pieces
½
cup
(
50
g
)
pecans
diced, optional
Instructions
Peel and dice apples into small, 1/4" pieces. Set aside.
Combine all dry ingredients by whisking together. Set aside.
Combine softened butter, sugar, brown sugar. Beat until light and fluffy. Add egg. Combine well. Stir in molasses and vanilla extract.
Fold dry ingredients into wet ingredients until just combined. Fold in diced apples (and pecans if using).
Chill dough for at least two hours.
Preheat oven to
350
°F
(
177
°C
)
Line baking sheets with parchment paper. Drop cookie dough three inches apart and bake for 18-20 minutes.
Rest for 3 minutes before transferring to a cooling rack.
Nutrition
Serving:
1
cookie
|
Calories:
99
kcal
|
Carbohydrates:
13
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.001
g
|
Cholesterol:
12
mg
|
Sodium:
116
mg
|
Potassium:
48
mg
|
Fiber:
1
g
|
Sugar:
8
g