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Apple Crisp Cookies

Apple crisp cookies with a golden, chewy-center texture and caramel chips in every bite. Rolled in cinnamon sugar and baked until the edges are set, they deliver a crumbly oat vibe with chopped dried apple pieces.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 280
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 mix-ins
  • 2 cup rolled oats
  • 1 cup dried apple pieces finely chopped
  • 0.5 cup caramel chips or butterscotch chips
Cinnamon-sugar rolling (for tops)
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and line baking sheets with parchment for easy release and clean bottoms.
  2. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined with no spice clumps (visual cue: uniform color).
Mix the dough
  1. Beat softened butter with brown sugar and granulated sugar until fluffy, scraping the bowl as needed (visual cue: lighter, airy mixture).
  2. Beat in eggs one at a time, then mix in vanilla extract until smooth and glossy.
  3. Add the flour mixture and stir until just combined, then fold in rolled oats, dried apples, and caramel chips (visual cue: thick dough with visible apple pieces and chips).
Shape and bake
  1. Scoop dough into 2-tablespoon rounds and place on the baking sheets, leaving space between cookies.
  2. Roll the tops in cinnamon sugar so each cookie has a lightly coated, speckled surface (visual cue: dusting adheres to the top).
  3. Bake 10 to 12 minutes until edges are golden and centers are just set with a slight soft look (visual cue: tops remain lightly matte, not wet).
  4. Cool 5 minutes on the pan before transferring to a rack so they finish setting without breaking.

Notes

Pro tip: chop dried apple pieces finely for more even pockets of fruit in each cookie, and avoid overmixing once flour is added to keep the centers tender. Store baked cookies in an airtight container at room temperature for up to 4 days; freeze unbaked scoops (or baked cookies) up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend (check that it includes xanthan/guar) and keep the rest the same.