Apple Pie Cookies
Turn your favorite apple pie into a cookie for a new spin on the old-time classic! With bites of juicy apples throughout and pops of spicy cinnamon, these cookies are a great addition to your Rosh Hashanah feast.
- 1 medium apple, peeled and diced (recommended Fuji or Granny Smith)
- 1 teaspoon lemon juice
- 1½ teaspoons cinnamon, divided
- ½ cup unsalted butter, softened (can use margarine)
- ½ cup sugar
- ½ cup dark brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup flour
- 1¼ cup old-fashioned oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg, freshly grated
- ½ cup walnuts, toasted and coarsely chopped
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. Peel and dice apple. Toss with lemon juice and ½ teaspoon cinnamon. Set aside. Using a stand or hand mixer, beat the butter and sugars until creamy and light, about 4 minutes. Scrape down the sides and add the egg, beating for 1 minute. Add vanilla and beat until blended.
- In a separate bowl, whisk together the dry ingredients (oats, flour, baking powder, baking soda, salt and spices). Add to the butter and egg mixture and beat until combined. Fold in the walnuts and apple chunks. Scoop out onto baking sheets in 2-tablespoon balls. Bake for 10 to 15 minutes, until golden brown on top and set. Cool on baking sheet for 5 minutes and transfer to a wire rack to cool completely.