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Apple Crisp Cookies

Apple crisp cookies with a chewy center and golden, oat-crumb texture, studded with chopped dried apples and caramel chips. Scoop, roll in cinnamon sugar, then bake until edges are golden and centers are just set.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 215
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 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
Add-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 and preheat
  1. Preheat the oven to 375°F, then line baking sheets with parchment for easy release.
  2. Keep your oven at 375°F and set out a workspace for mixing the cookie dough quickly.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined.
Cream wet ingredients
  1. Beat the softened unsalted butter with the brown sugar and granulated sugar until fluffy.
  2. Add the eggs and vanilla extract, then beat just until smooth and well incorporated.
Combine dough
  1. Add the flour mixture to the wet ingredients and stir until the dry streaks disappear.
  2. Fold in the rolled oats, dried apple pieces, and caramel chips until evenly distributed.
Shape and bake
  1. Scoop dough into 2-tablespoon rounds, then roll the tops in the cinnamon sugar mixture.
  2. Bake at 375°F for 10–12 minutes, until the edges are golden and the centers are just set.
Cool
  1. Cool the cookies for 5 minutes on the pan before transferring so they finish setting without breaking.

Notes

For the best apple-cookie texture, chop the dried apple pieces finely so they distribute like apple crisp bits. Store in an airtight container at room temperature for up to 4 days or refrigerate up to 7 days. Freeze baked cookies in a sealed bag for up to 2 months. For a dairy-light swap, use a 1:1 plant-based butter substitute (softened) to keep the same cookie structure.