Apple Pie Cookies
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons ice wate
- 1/2 tablespoon unsalted butter
- 3/4 cup finely chopped peeled apple
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons apple pie spice
- 1/2 cup oatmeal
- 4 ounces cream cheese, softened
- 1 1/4 cups packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup cinnamon chips
- Cinnamon sugar (1/4 cup granulated sugar + 1 teaspoon ground cinnamon)
Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.
To make the pie pieces, stir together flour and salt in a small bowl; knead in butter, using fingertips, until well incorporated and mealy. Stir in ice water until well incorporated. Gather dough into a ball, wrap in plastic wrap, and chill for 15 minutes in the refrigerator. Break dough into tiny pieces and place on a greased cookie sheet. Bake 15 minutes at 350 degrees or until light golden brown and crisp.
To make the apple pieces, melt butter in a small saucepan over medium heat; stir in apple, sugar and and cook 5 minutes, stirring frequently.
Melt 1/2 cup butter in a small saucepan over medium heat; cook and stir 2-3 minutes, until butter starts to foam and turn light golden brown.
In a medium bowl, sift together flour, baking powder, baking soda, salt, and spice; whisk in oats until combined. Add browned butter to a large mixing bowl, along with cream cheese and brown sugar. Beat butter, cream cheese and brown sugar, using a mixer on medium speed, until well combined. Beat in egg and vanilla until well combined. Reduce mixer speed to low and beat in dry ingredients until just combined. Stir in pie pieces, apple pieces and cinnamon chips until just combined.
Taking heaping round tablespoons of cookie dough, roll into cinnamon-sugar until evenly coated. Place on cookie sheets, spacing about an inch apart; press down to flatten. Bake 12-14 minutes, or until light golden brown. Transfer to wire racks to cool.
Makes: (Mine made 20 big cookies)