I love apple pie however I can get that delicious taste.
A cookie would hit the spot just about now.
Especially one with all the ingredients of an apple pie with walnuts and raisins and diced apples to give it a satisfying crunch. These would be great for breakfast, as a snack for the kids or just any time a cold glass of milk would be welcome . . . or with coffee or hot chocolate. These would be excellent all year round.
I’m not a walnut fan, but I do like almonds. Or you can forget the nuts . . . and the raisins . . .
Fix these however you like . . . That’s the fun of making things yourself.
Apple Pie Cookies
- 1 cup old fashioned oats
- 1 cup quick oats
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 2 eggs, beaten
- 1/2 cup unsweetened apple sauce
- 1/2 cup cane sugar
- 1/4 cup oil
- 1 cup diced apple pieces
- 1/2 cup chopped walnuts or a nut of your choice — or not nuts at all
- 1/2 cup raisins — or not
- Preheat oven to 350° F.
- In a large bowl stir together the oats, salt and spices.
- In a small bowl whisk the eggs, apple sauce, sugar and oil. Add to the dry ingredients and stir until combined.
- Fold in the diced apples, nuts and raisins.
- Drop 1/4 cup size portions of batter onto a parchment lined baking sheet.
- Flatten the cookies a bit.
- Bake for 15 to 20 minutes until set.
- Allow the cookies to cool on the baking sheet before transferring them to an airtight container.
This recipe makes about a dozen cookies.
Have fun and enjoy!
August is almost over. September is within sight. My thoughts turn to apples and all the great fall recipes.
Bet you thought the subtitle was going to rhyme. Sorry, not a poet. It’s just a statement. Trying not to jump into Halloween. I’ve been doing quite a bit of that lately.
Wouldn’t these cookies go great with vanilla ice cream?
I know I’m a bit boring when it comes to pies and ice cream. I go for the very traditional. My mother was always baking pies. She got it from her mother. So, it’s a tradition. And that tradition isn’t following a recipe. You just “know.” I cheat . . . I taste. I’m not claiming to be the pie maker like my mother nor my grandmother. I at least don’t get “that look” when my mother would ask, “What kind of pie would you like?” I don’t know why she’d give me “that look,” she knew before she asked what I’d say . . . apple. And my brother had his favorite: Lemon Meringue. So, my mother was left to decide for herself. Of course, she baked all kinds of fruit pies . . . but your favorite was always your favorite.
Caramel Apple Cookies Recipe
- 1 package Refrigerated Pie Crust which is 2 crusts
- 5 ounce Caramel Topping
- 10 ounce Apple Pie Filling
- 1 Egg
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 cup Sugar
- Preheat oven to 350°F
- Spray cookie sheet with non-stick spray and set aside.
- Dust work area with flour and roll out crusts. One is for the cookie and the other is for the lattice on the top of the cookie.
- Using one crust, cut out circles for the cookies.
- Spread a thin layer of caramel on these cookie disks.
- Cut the pie filling into smaller pieces and spread over the top of the caramel.
- Cut the other crust into 1/2 inch strips. You’re going to use these strips to create a lattice over the apple filling.
- Once you’ve created the lattice over your cookies, transfer them to the prepared cookie sheet.
- Beat the egg in a bowl until well blended.
- In another bowl mix together the sugar, cinnamon and nutmeg.
- Brush lattice tops with egg wash and sprinkle with sugar mixture.
- Bake for 20 to 25 minutes until golden brown.
There you are . . . they’re as delicious as they are lovely to the eye.
Please leave me a comment about these great cookies.
Thanks for stopping by!
I’m learning that a gingerbread man cookie cutter can be used for so much. Just allow your imagination to go a bit wild and these cut outs can become a variety of Halloween icons. I thought the Vampire Gingerbread Men were adorable, but I now have a new favorite with these Gingerbread Men Skeletons. They take a bit more decorating time and patience, but it is well worth the effort. I’d also invest in some 4-inch gingerbread man cookie cutters to allow space for your creativity to soar.
Image compliments of http://www.bettycrocker.com
Use the recipe for the Vampire Gingerbread Men Cookies. The only difference is that you’ll be using white frosting in a piping bag to do your decorating magic.
The trick to getting this frosting to flow nicely is by putting it in the microwave on high for 30 seconds.
Stir until smooth before spooning it into a resealable food-storage plastic bag.
Seal the bag nicely before cutting off a tiny hole in the corner of the bag. I forgot to mention to get all the air out of the bag before sealing.
Twist the bag above the frosting, squeeze bag gently to pipe frosting in a skeleton design on cookies.
To be honest with you, if you aren’t a gingerbread cookie fan you can do the same with sugar cookies which I have to admit are my favorite. You decide if it’s the shape of a gingerbread man or the taste of a gingerbread man that is more important to you.
If it’s authentic gingerbread man cookies you’re after, then click here for the recipe. If you want to go with a sugar cookie recipe, keep reading for the recipe.
You can always find a sugar cookie mix, but if you want to go traditional, here’s the recipe:
1 1/2 cups powdered sugar
1 cup softened butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1. Get out the mixer and a large mixing bowl. You’re going to beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed.
2. Mix in vanilla, 1/2 teaspoon almond extract and the egg.
3. Mix in flour, baking soda and cream of tartar.
4. Cover and put in the refrigerator for about 2 hours or until firm.
5. After the dough mixture has cooled. Heat oven to 375°F.
6. On lightly floured cloth-covered surface, roll half of the dough at a time 1/8 inch thick.
7. Cut into desired shapes.
8. Place your cookie shapes 2 inches apart on an ungreased cookie sheets.
9. Bake 7 to 8 minutes or until light brown.
10. Remove your cookies from the cookie sheet to a cooling rack. All to cool for about 30 minutes.
11. Now you’re ready to decorate.
I know this recipe jumps around a bit, but this was the best way for me to get the most important information to you the quickest.
This is one of those decorating sessions that will be thoroughly rewarding . . . especially when you receive the oooohs and awwwws!