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Apple Crisp Cookies

Apple crisp cookies with a buttery oat dough, cinnamon-sugar tops, and chewy centers loaded with chopped dried apples and caramel chips. Baked until the edges are golden and the middle is just set for a crisp-on-the-outside, soft-on-the-inside 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: 240
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
For rolling
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and mix the dry ingredients
  1. Preheat the oven to 375F and line baking sheets with parchment, keeping the sheets ready for scooping.
  2. Whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined.
Cream butter and sugars
  1. Beat the softened unsalted butter with brown sugar and granulated sugar until fluffy.
  2. Add eggs and vanilla extract, then beat just until the mixture looks smooth and glossy.
Combine and shape
  1. Stir the flour mixture into the wet ingredients until no dry streaks remain.
  2. Fold in rolled oats, dried apple pieces, and caramel chips until the dough is evenly speckled.
  3. Scoop the dough into 2-tablespoon rounds, then roll the tops in the cinnamon sugar mixture.
Bake and cool
  1. Bake for 10-12 minutes at 375F until the edges are golden and the centers are just set.
  2. Cool the cookies on the pan for 5 minutes, then transfer to a rack to finish cooling.

Notes

For the best apple texture, finely chop the dried apple pieces so they distribute evenly in each cookie. Store baked cookies in an airtight container at room temperature for up to 4 days; freeze for up to 2 months (thaw overnight at room temperature). If you want a lighter option, swap half the butter for an equal amount of neutral oil or use a plant-butter that bakes similarly.