Tuesday, January 6, 2015
When my husband says in between bites of these cookies that this recipe could rival his favorite cookies, I know it's a keeper. He loves apple pie and snickerdoodles, so when I saw this recipe - making them was a no-brainer.
The cookies are soft and the granny smith apples add a perfect amount of tartness. If you want extra depth of flavor, I made some with butterscotch chips and liked the result. It was a slightly sweeter cookie, though.
This recipe makes 2-3 dozen cookies.
3/4 C butter, softened
3/4 C brown sugar
1/4 C sugar
1 large egg
1 tsp vanilla extract
1 small box (3.4 oz) vanilla or cheesecake instant pudding (leave it unprepared)
2 1/4 C flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
pinch of nutmeg
1 C peeled, finely chopped apple
1 C butterscotch chips (optional)
1/3 C sugar
1 tsp cinnamon
Cream together the butter and sugars.
Add the egg and vanilla.
Stir in the instant pudding, flour, baking soda, cinnamon, salt, and nutmeg.
Fold in the apples and butterscotch chips.
Refrigerate for 45-60 minutes.
Preheat the oven to 350.
Line a baking sheet with parchment paper.
Combine the 1/3 C sugar and 1 tsp cinnamon in a separate bowl.
Roll the dough into 1-2 TBSP balls and roll in the cinnamon and sugar mixture.
Place about 2" apart on the baking sheet.
Bake for 10-12 minutes.
Allow the cookies to cool completely on the pan before transferring them.
Store them in an airtight container.
This recipe is adapted slightly from www.the-girl-who-ate-everything.com.