Apple Cookie Crisp Food

APPLE CRISP COOKIES

Steps:

• Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• In a medium bowl, stir oats, flour, baking soda, salt, apple pie spice, and cinnamon together. Set aside.
• In a separate large bowl, whisk butter, applesauce, and sugars together until combined.
• Whisk in the egg and vanilla until well-combined.
• Stir dry ingredients into wet ingredients until just combined.
• Fold in the apples and nuts. The cookie dough will feel thick and maybe even a little dry.
• Using a medium cookie scoop (1.5 tablespoon), scoop cookie dough, and place 2 inches apart on the cookie sheet.
• Sprinkle with sparkling sugar, if using.
• Bake for 10-14 minutes, or until set and lightly browned at the edges.
• Let cool 5-10 minutes on baking sheet, and then remove to wire rack to finish cooling.

APPLE CRISP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter with electric mixer; add sugar and cream together until fluffy.
• Add vanilla, egg, salt, cinnamon, nutmeg, baking soda and baking powder. Mix until well blended.
• Mix in 1/2 of the flour with electric mixer until well blended.
• Stir, by hand, remaining flour and oats. Depending on the humidity you may need a little less oats or a little more.
• Stir in the chopped apples. (I used 1 package of Del Monte dried apples that you can get in the supermarket in the same isle as the raisins, dried apricots).
• Drop by spoonfuls onto cookie sheet. I used a soup spoon but if you like smaller cookies, use a regular spoon.
• Bake for approximately 10 minutes. Rotate the pan if necessary after 7-8 minutes.

SUGAR COOKIE APPLE CRISP

Steps:

• Heat the oven to 375 degrees. Coat a 9-by-9-inch casserole or deep baking dish with cooking spray.
• In a large bowl, combined the butter, sugar, lemon juice, cinnamon, allspice, nutmeg and salt. Add the apples and toss to coat. Transfer the apples, using a rubber spatula to scrape the sides of the bowl, to the casserole dish. Set aside.
• In a food processor, combine the cookie dough and oats. Pulse several times, or until the mixture resembles coarse, wet sand. Use your hands to sprinkle the mixture over the apples.
• Bake for 20 to 25 minutes, or until the topping is lightly browned and the apples bubble. Let cool slightly before serving.

THE BEST APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• For the filling: Whisk together the brown sugar, flour, apple cider, cinnamon, nutmeg and salt in a large bowl. Peel and core the apples and cut into chunks. Add the apples to the brown sugar mixture and toss to combine.
• Transfer the apple mixture to the prepared baking dish in an even layer.
• For the topping: Combine the flour, oats, brown sugar, pecans, cinnamon and salt in a medium bowl. Add the butter cubes and use your fingers to completely work the butter into the flour mixture. The mixture should hold its shape when squeezed.
• Sprinkle the crumble topping over the filling, squeezing some of the mixture into small clumps. Bake until the filling is bubbly, the apples are tender and the topping is golden brown, about 1 hour.
• Let sit for at least 45 minutes and serve slightly warm or at room temperature.

APPLE OATMEAL CRISP COOKIES

Steps:

• Line a baking sheet with parchment paper. Break or chop the apples in the filling into bite-size pieces. Scoop heaping tablespoons of the filling onto the lined baking sheet. Place in the freezer until completely frozen, about 1 hour.
• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes.
• Remove the pie filling from the freezer. Slightly dampen hands with cool water and wrap each mound of frozen filling in 2 tablespoons of cookie dough, making sure to completely enclose the filling. Place the cookies on the lined baking sheet spaced about 2 1/2 inches apart, and freeze 15 minutes.
• Bake the cookies until the edges are golden brown and crispy and the centers still look soft, about 18 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately.

APPLE CRISP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix all of the whole wheat flour together with the cinnamon, baking powder and salt.
• In a separate bowl, mash the butter, demerara sugar, and brown sugar together until thoroughly combined, then stir in the apple butter until smooth. Stir in eggs, vanilla extract, and apple juice until well mixed; pour the liquid mixture into the flour mixture about 1/3 cup at a time, stirring after each addition. Mix in the oats and chopped apple.
• With 2 teaspoons, form the dough into balls and place onto ungreased baking sheets about 2 inches apart.
• Bake in the preheated oven until the cookies are lightly browned and set in the centers, about 10 minutes; allow to cool for about 2 minutes on baking sheets until removing to finish cooling on wire racks.

COOKIE CRUMB-TOPPED APPLE CRISP

Steps:

• Heat oven to 350°F.
• Toss apples with 1/4 cup sugar and 1 tsp. cinnamon; place in 8- or 9-inch square baking dish.
• Combine oats, remaining sugar and cinnamon in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs; sprinkle over apples.
• Bake 30 to 35 min. or until apples are tender. Serve topped with COOL WHIP.

APPLE COOKIE CRISP

Steps:

• Heat oven to 325 degrees.
• Place butter in 8x8 baking dish, Tilt dish to coat sides.
• Toss apple slices with vanilla in a large bowl.
• In a separate bowl, stir dry ingredients together until well mixed.
• Sprinkle dry ingredients over apples, stirring until well coated.
• Place apples in baking dish, bake at 325 degrees for 15-20 minutes, until apples are softening.
• While apples are baking, chop cookie dough into small pieces, a bit bigger than chocolate chips.
• Remove apples from oven, evenly sprinkle cookie dough over apples and return to oven for 10-15 minutes, until cookie topping is lightly browned.
• The cookie dough will spread a bit, so there is no need to cover the apples completely.

JACKIE'S APPLE PIE CRISP COOKIES

Steps:

• Heat oven to 375.
• Grease baking sheet with Butter Flavor Crisco.
• Cookies:.
• Combine Butter Flavor Crisco, brown sugar and vanilla in lg. bowl. Beat at medium speed of electric mixer until well blended.
• Combine oats flour, baking soda and salt. Add alternately with water to creamed mixture stirring with spoon. Mix well after each addition. (Mixture will be crumbly, but will hold together when shaped into a.
• small ball) Add additional water if necessary.
• RESERVE 1 cup of crumb mixture for topping.
• Shape remaining dough into 1" balls. Place 2" apart on a greased baking sheet.
• Flatten to 1/8" thickness with floured bottom of glass. Smooth edges.
• Bake at 375, for 5-7 minutes, or until light brown around edges are firm. Remove from oven.
• Cool on baking sheet about 5 minutes.
• Topping:.
• Place 1 measuring teaspoonful of apple filling in center of each cookie. Spread carefully to cover.
• Combine 1 cup reserved crumbs and finely chopped nuts in a small bowl. Toss until mixed.
• Sprinkle over apple filling.
• Return to oven.
• Bake 5 minutes or until topping is light brown.
• Cool 1 minute before removing to cooling rack.

APPLE CRISP COOKIES

Steps:

• Preheat oven to 375*F.
• Line at least 3 cookie sheets with parchment paper.
• COOKIES: Cream together the butter and brown sugar until well blended; add vanilla.
• Combine the oats, flour, baking soda, and salt.
• Add alternately to the butter mixture with water stirring with a spoon.
• Mix well after each addition.
• (Mixture will be crumbly, but will hold together when shaped into a ball.) Add additional water, if necessary.
• Reserve 1 cup of the mixture for the topping.
• Shape remaining dough into 1" balls; place 2" apart on the cookie sheets.
• Flatten each cookie to an 1/8" thickness with the bottom of a floured glass; smooth edges.
• Bake for 5-7 minutes, or until light brown around the edges and firm to the touch; do not overbake.
• Remove from oven; cool on cookie sheets about 5 minutes.
• For the TOPPING, place 1 teaspoons.
• fie filling in the center of each cookie; spread carefully to cover.
• Combine the 1 cup reserved crumbs and nuts in a small bowl; toss to blend.
• Sprinkle over filling.
• Return to oven and bake 5 minutes more, or until topping is light brown.
• Do not overbake.
• Cool 2 minutes on cookie sheets, then transfer cookies to wire racks and cool completely.
• If desired, sprinkle cookies with powdered sugar or cinnamon-sugar.