A portable apple crisp incased in a warm autumn cookie base with gooey caramel chunks.
This cookie is what autumn is all about. A thick and chewy cookie base, stuffed with a cinnamon oatmeal cookie crisp, tart apples and caramel chunks. Truly a portable apple crisp. the only thing missing is some ice cream.
"Fall is proof that change is beautiful. " - Anonymous
Crisp has got to be my favorite dessert. I love the combination of textures. From the gooey fruit to the crunchy oat topping. And all the warm spices added in- its just perfection. Now wrap that all in a thick cookie base and you have a dessert that will knock your socks off. And Don't forget that thick and melty caramel. *swoon*
Okay so lets talk about what makes this cookie so special.
First: I wanted the crisp to be in the cookie and in an effort to keep the integrity of the crisp without it sinking into the cookie base we bake it first. Toss it all together and bake at 350 f (180 c) for 10 minutes and let it cool before adding to the cookie.
Second: Use a tart apple; like granny smith, and dice into small pieces. This tart flavor will off set the sweet base and caramel gooey-ness.
Third: Using warm spices like cinnamon and nutmeg (ginger and clove optional) give the cookie a depth of flavor while still playing to the overall apple crisp flavor.
Apple Crisp Cookie
Oatmeal Crisp:
3 TBSP super soft butter
1/4 c flour
2 TBSP Brown sugar
1 TBSP granulated sugar
1 TBSP buttermilk powder
1/4 c old fashioned oats
pinch of salt
Preheat oven to 350 f (180 c). Add all ingredients above to a medium bowl and work together till its the consistency of damp sand. Place on a lined cookie sheet and form into a large, flat, rectangle. bake for 10 minutes or until edges start to brown. Take out of oven and set aside to cool.
turn off oven
Now lets make the cookie portion
Apple Crisp Cookie:
1/2 c ( 8 TBSP) soft butter
1/2 c brown sugar
1/4 c granulated sugar + 1 TBSP to sprinkle over cut apples
1 large egg
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 c flour
1 c (1 medium) granny smith apple peeled and cubed
3/4 c Oatmeal cookie crisp use reserves for topping the cookie
12 soft caramels or caramel sauce
Optional spices:
1/8 tsp ginger
1/16 tsp clove
Start by cubing one medium apple. Set aside.
To a medium bowl add soft butter, sugars, spices, salt, baking soda and baking powder. Cream all together till smooth. Add in one egg and cream till light and fluffy for about 3 minutes.
Ditch the whisk. Using a spatula or wooden spoon mix in your flour till 90% incorporated. Then add in the apples and oatmeal cookie crisp. Reserve 1/4 c of the crisp for topping. Stir all together till everything is well distributed. Scoop out 12 2 oz. cookie balls. Add 1 caramel to the center of the cookie. Roll dough around it. ( If you are using caramel sauce simple drizzle over the top of cookie AFTER it is baked)
Dunk cookie dough top into the reserved crisp, then place on a cookie sheet to chill for minimum 1 hour. When you are ready to bake place 6 cookies on a sheet and bake at 350 f (180 c) for 12 minutes. Cookies should be golden brown on top and gooey in the center. Enjoy warm with a glass of milk or some ice cream.