Prep 25 mins
Cook 11 mins
Crunchy edges and soft centers with the flavor of apple pie--this is such a great fall and winter recipe!
- 2 cups dried apples, chopped into 3/8 inch pieces
- 1⁄2 cup apple juice or 1⁄2 cup apple cider
- 2 cups flour, plus
- 1 tablespoon flour
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 2 1⁄2 teaspoons cinnamon
- 1 1⁄2 teaspoons ground nutmeg
- 1 cup butter, softened
- 1 cup lightly packed light brown sugar, plus
- 1 tablespoon lightly packed light brown sugar
- 1⁄2 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon, zest of
- 2 large eggs
- 1⁄2 cup raisins
- 1⁄2 cup chopped walnuts
- Place the apples and juice in a small saucepan over medium heat.
- Bring to a simmer, and simmer for 1 minute, tossing the apples once or twice with a wooden spoon.
- Drain the apples of any juice, and place them on a double sheet of paper towels.
- Roll them up in the towels and squeeze out any excess juice; unroll the towels and let the apples sit, uncovered, while preparing the dough.
- Preheat oven to 425*F; line a few cookie sheets with parchment paper.
- Sift together the flour, baking soda, salt, cinnamon, and nutmeg; set aside.
- Using an electric mixer on medium speed, cream together the butter, both sugars, vanilla, and lemon zest until light and fluffy.
- Add the eggs; blend well.
- Reduce mixer speed to low and add the flour mixture, mixing just until combined.
- Stir in the apples, raisins, and walnuts just until they are mixed in; do not overmix.
- Drop dough by heaping Tbsp.
- 2" apart onto the cookie sheets; bake for 11-12 minutes, or until the edges are golden and the centers are puffed.
- Cool for 2 minutes on the cookie sheets; transfer cookies to wire racks and cool completely.
- These are best the day they're baked; they tend to get soggy because of the moisture from the apples.