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Apple Crisp Cookies

Apple crisp cookies with a chewy center and golden oat crumble texture, loaded with chopped dried apples and caramel chips. Baked at 375°F in 10–12 minutes for crisp edges and just-set centers.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 210
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 and mix-ins
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 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
 

Preheat and prep
  1. Preheat the oven to 375°F and line baking sheets with parchment (visual cue: parchment is smooth and ready for scoops).
  2. Whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined (visual cue: no streaks of spice remain).
Make the cookie dough
  1. Beat unsalted butter (softened) with brown sugar and granulated sugar until fluffy, about 2–3 minutes (visual cue: mixture looks lighter and airy).
  2. Beat in eggs and vanilla extract until smooth (visual cue: mixture turns glossy and fully incorporated).
  3. Stir the dry mixture into the wet mixture until just combined (visual cue: no dry flour pockets).
  4. Fold in rolled oats, dried apple pieces, and caramel chips (visual cue: apple bits and chips are evenly speckled throughout).
Shape and bake
  1. Scoop dough into 2-tablespoon rounds, then roll the tops in the cinnamon sugar mixture (visual cue: tops look lightly dusted and speckled).
  2. Bake for 10–12 minutes at 375°F until edges are golden and centers are just set (visual cue: cookies look set but still slightly soft in the middle).
Cool
  1. Cool on the pan for 5 minutes before transferring to a rack (visual cue: cookies hold their shape as steam releases).

Notes

Pro tip: for even baking, keep scoops uniform and roll only the tops in cinnamon sugar so the rest stays chewy. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a lighter option, use part-brown sugar alternatives (such as coconut sugar) in the same amount; texture will be slightly less deep-caramel.