Love Apple Crisp but want something you can take on the go? These Apple Crisp Cookies are portable, quick, easy, and most importantly, absolutely delicious. 

I love making desserts like apple pies, crisps, and cakes but I don’t always have a bushel of apples lying around. These Apple Crisp Cookies are perfect for those times you feel like baking a comforting fall apple dessert, but you only have one large apple left. If you’re a fan of oatmeal raisin cookies, then you’re going flip for these. 

Ingredients & Subs

• unsalted butter
• light brown sugar — You can use dark brown sugar if you prefer! The molasses flavor is great in these cookies!
• granulated sugar
• large eggs
• vanilla extract
• molasses
• all-purpose flour
• baking soda
• ground cinnamon
• salt
• old-fashioned whole rolled oats
• apple — You can use any apple you like! I used a gala apple. 

How to Make

Using a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes. Add the eggs one at a time and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and chopped apple on low speed. Chill the dough for one hour in the refrigerator.
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop 2 tablespoons of dough and place 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes until lightly browned on the sides. You want the centers to look soft and the edges to be set. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How to store

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies will freeze up to three months. Unbaked cookie dough balls will freeze for up to three months. 

Hot Tip

Don’t skip the chilling of the dough! If you want thicker cookies with zero spreading, you need to chill for at least 30 minutes.

More Cookie Recipes You’ll Love!

Candy Corn Cookies

Cornflake Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

Strawberry Cheesecake Thumbprint Cookies

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

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Yield: 26 Cookies

Apple Crisp Cookies

Prep Time: 45 minutes

Cook Time: 13 minutes

Total Time: 58 minutes

Love Apple Crisp but want something you can take on the go? These Apple Crisp Cookies are portable, quick, easy, and most importantly, absolutely delicious.

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Ingredients

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon molasses
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned whole rolled oats
• 1 cup chopped, peeled apple

Instructions

1. Using a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes. Add the eggs one at a time and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and chopped apple on low speed. Chill the dough for one hour in the refrigerator.
3. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4. Scoop 2 tablespoons of dough and place 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes until lightly browned on the sides. You want the centers to look soft and the edges to be set. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

See the blog post above.

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