I took one of my favorite cookie recipes and tweaked it, thinking I could make the cookie form of an apple pie. Because how many apple pies can you make with all the apples you picked at the orchard, before having to experiment with other recipes? I use apples in everything between September-November. We had an apple, pear & gorgonzola salad the other night, and it was fantastic.
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
preparation
preparation Time30 mins
cook Time
13 mins
servings
40
calories
110 per serving
ingredients
- 2 cup all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 1 teaspoons ground cloves
- 1/2 teaspoons ground nutmeg
- 1/2 teaspoons kosher salt
- 1/2 cup unsalted butter, slightly softened
- 1-1/2 cup packed brown sugar
- 1 egg, beaten
- 1 cup chopped walnuts
- 1 cup chopped apples
- 1/2 cup dried cranberries
directions
Prepare the Oven & Baking sheets
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Combine
In a medium bowl, mix flour, baking soda, cinnamon, cloves, nutmeg, & salt. In a large mixing bowl, cream butter until light & fluffy (I use a stand mixer). Mix in sugar and egg. Stir in flour mixture (mix thoroughly). Fold in nuts, apples, & cranberries.
Bake
Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack.
SHOP THE POST
