Chopped Apple Cookies

When someone surprises you with a bushel of Granny Smith apples (that’s about 40 pounds of pure temptation by the way) you suddenly feel like Autumn has landed right in your kitchen. There’s something about their crisp tartness, glossy green color, and firm texture that begs to be transformed into a bubbling baked pie, a fresh just the right sweetness applesauce or to be sauteed gently in butter served over perfectly cooked pork chops. But today, I’m giving my home that cozy Fall feel by having baked these fragrant soft chewy cookies. You won’t be disappointed if you give this recipe a try.

Recipe

Preheat oven to 350 degrees F.

TIPS:
Use parchment paper to cover your baking sheet to avoid sticking.
Have ingredients at room temperature.

1 Cup flour
1/2 Teaspoon baking soda
1/4 Teaspoon salt–if you are using unsalted butter increase salt to scant 1/2 teaspoon
1/2 Teaspoon cinnamon
1/2 Cup butter
1/2 Cup packed brown sugar
1/4 Cup granulated sugar
1 large egg
1 Teaspoon vanilla extract
1 Cup peeled and finely chopped Granny Smith (I used a large apple, a heaping one cup)
2/3 Cup chopped walnuts
1/4 Cup old fashioned oats

Whisk together the first four dry ingredients and set aside.

Cream the butter until light then add sugars and beat until incorporated well.

Add the egg and beat mixture for an additional minute. Add vanilla and mix in.

Slowly add flour mixture to the batter and mix just until incorporated.

Fold in the remaining ingredients.

Use a cookie scoop to form cookies and place onto parchment covered cookie sheet.

Bake approximately 15 minutes until *golden brown. Check at 10 minutes. Oven temperatures and scooping technique differ making exact time of doneness inexact. They are done when *golden brown. *Note: In the photo above, the cookies appear darker than the actually are.