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Apple Crisp Cookies

Apple crisp cookies with chewy centers, crisp golden edges, and caramel chips baked into a buttery oat dough. Chopped dried apples and warm spices create a crumble-like 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: 230
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
Cookie dough 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 oven to 375F and line baking sheets with parchment, so the cookies release cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined.
Cream butter and sugars
  1. Beat unsalted butter, brown sugar, and granulated sugar until fluffy, then add eggs and vanilla extract and beat until smooth.
Combine dough
  1. Stir the flour mixture into the wet ingredients until you no longer see dry streaks.
Add apples, oats, and chips
  1. Fold in rolled oats, dried apple pieces, and caramel chips until the dough is thick and speckled.
Shape and roll
  1. Scoop dough into 2-tablespoon rounds, then roll the tops in the cinnamon sugar mixture to form a crisp-spiced layer.
Bake
  1. Bake at 375F for 10-12 minutes, until edges are golden and centers are just set.
Cool
  1. Cool for 5 minutes on the pan, then transfer to a rack or plate to finish setting.

Notes

For even baking, keep scoops the same size and press the dough lightly so the apple pieces and caramel chips distribute; if dough feels warm, chill 10 minutes before scooping. Store cookies airtight at room temperature up to 4 days, or refrigerate up to 7 days. Freeze baked cookies up to 2 months. For a lower-sugar option, swap half the granulated sugar for an equal amount of sugar-free sweetener that measures 1:1 (use according to package directions).