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Apple Crisp Cookies

Apple crisp cookies with a chewy oat base and cinnamon-sugar rolled tops, loaded with chopped dried apples and caramel chips. Baked until golden at the edges with just-set centers for a crisp-meets-chewy 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: 140
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 add-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 the oven and dry mix
  1. Preheat the oven to 375F and line baking sheets with parchment, keeping the parchment flat so the cookies bake evenly.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl until the spices are evenly distributed, with no visible streaks.
Cream and combine
  1. Beat softened unsalted butter with brown sugar and granulated sugar until fluffy, pale, and visibly aerated.
  2. Add eggs and vanilla extract and beat just until the mixture looks smooth and fully combined.
  3. Stir the flour mixture into the wet ingredients until no dry flour remains.
  4. Fold in rolled oats, dried apple pieces, and caramel chips until the dough is evenly speckled with apples and chips.
Shape and bake
  1. Scoop dough into 2-tablespoon rounds, spacing them apart on the lined baking sheets.
  2. Roll the tops in the cinnamon sugar mixture (2 tablespoons sugar + 1 teaspoon cinnamon) so each cookie has a clear, even cinnamon-sugar cap.
  3. Bake 10-12 minutes at 375F until edges are golden and the centers are just set with a slightly soft middle.
  4. Cool for 5 minutes on the pan, then transfer to a rack so the bottoms don’t steam and soften.

Notes

Pro tip: use finely chopped dried apples so they distribute through the dough without leaving big pockets. Store baked cookies in an airtight container at room temperature for 3-4 days; freeze baked cookies up to 2 months (thaw at room temperature). For a dairy-light swap, use plant-based butter sticks in equal amount—texture may vary slightly but should still cream well.