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Apple Crisp Cookies

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“In case you haven't seen any of my other recipes, I should tell you that I'm pretty much partial to cookies:) This recipe is pretty much a staple in my kitchen--it's easy, adaptable, really yummy, and everyone who drops by eats them by the handful. I have used other pie fillings as well, but the apple is just so cozy and fitting for the coming seasons;) If you get a chance to try these, I hope you enjoy them:)”
36 cookies

Ingredients Nutrition


  1. Preheat oven to 375*F.
  2. Line at least 3 cookie sheets with parchment paper.
  3. COOKIES: Cream together the butter and brown sugar until well blended; add vanilla.
  4. Combine the oats, flour, baking soda, and salt.
  5. Add alternately to the butter mixture with water stirring with a spoon.
  6. Mix well after each addition.
  7. (Mixture will be crumbly, but will hold together when shaped into a ball.) Add additional water, if necessary.
  8. Reserve 1 cup of the mixture for the topping.
  9. Shape remaining dough into 1" balls; place 2" apart on the cookie sheets.
  10. Flatten each cookie to an 1/8" thickness with the bottom of a floured glass; smooth edges.
  11. Bake for 5-7 minutes, or until light brown around the edges and firm to the touch; do not overbake.
  12. Remove from oven; cool on cookie sheets about 5 minutes.
  13. For the TOPPING, place 1 teaspoons.
  14. fie filling in the center of each cookie; spread carefully to cover.
  15. Combine the 1 cup reserved crumbs and nuts in a small bowl; toss to blend.
  16. Sprinkle over filling.
  17. Return to oven and bake 5 minutes more, or until topping is light brown.
  18. Do not overbake.
  19. Cool 2 minutes on cookie sheets, then transfer cookies to wire racks and cool completely.
  20. If desired, sprinkle cookies with powdered sugar or cinnamon-sugar.

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