Apple Cobbler Cookies

Apple Cobbler Cookies

3 C. flour

1 t. baking powder

1 t. ground cinnamon

1/2 C. sugar

1/2 C. packed light brown sugar

1 C. butter — softened

2 large eggs

2 t. vanilla extract

1/4 C. apple juice

1/2 C. apple butter

1 C. tart apples — peeled and chopped

1 C. raisins

1 C. pecans — finely chopped

Crumb Coating
1 1/4 C. packed light brown sugar

1 1/2 C. quick-cooking oats

1 1/4 t. ground cinnamon

9 T. butter — melted

Preheat oven to 300° F.

In a medium bowl, combine flour, baking powder and cinnamon. Set aside.

Combine sugars in a large bowl. Add butter and mix using an electric mixer set at medium speed. Add eggs and vanilla and blend until smooth. Thoroughly incorporate the apple juice and apple butter. Add the flour mixture, chopped apples, raisins and pecans, and blend at low speed until just combined.

To prepare crumb topping: Combine sugar, oats and cinnamon in a medium bowl. Mix well. Add melted butter and mix until dry ingredients are well moistened. Set aside.

Roll dough into 1″ diameter balls. Roll each ball in crumb coating until well coated. Place cookies on ungreased baking sheets, 2″ apart.

Bake for 24-26 minutes or until cookie is firm to the touch and crumb mixture begins to brown. Transfer to cool, flat surface to cool.

Source: Mrs. Fields Cookie Book


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