Apple Cookies

From FireSpeakerWiki
Jump to navigationJump to search

These are really good apple cookies.

Wet ingredients

  • 2 medium-sized apples
  • 2 sticks (1 cup) butter, melted
  • 2 eggs, added and mixed in one at a time
  • 1.5 cups brown sugar
  • 1/4 cups [real] maple syrup
  • 1/4 cups honey
  • 1/4 cups applesauce
  • 2 tbsp or so vanilla (more is always good)
  • 2 tbsp Armenian Brandy

Dry ingredients

  • ~2.5 cups flour
  • 1 tsp baking soda
  • a very little sprinkle of salt (probably unnecessary, but all cookie recipes I've seen call for some; I'd say no more than half a teaspoon)
  • some allspice (just cloves would probably be better--I'd say this isn't as bad an idea as I originally thought, so try a tablespoon or so of it)
  • lots of cinnamon. lots.
  • ~2 cups oats


Dice apples so that the bits are about .5cm to 1cm per side (a little bigger than chocolate chips, I'd say); spread out on a baking tray/pan and heat for about 15mins at 300F (or until soft). Let them cool some.

Mix remaining wet ingredients well into a large mixing bowl. Add cooled apple bits; mix again.

Mix dry ingredients (except the oats) in small or medium mixing bowl (whatever holds it all). Then mix in the oats. Add dry mixture gradually to wet mixture, mixing well as you add.

You can make whatever size cookies you want, but if you make them fairly small, be prepared to deal with *a lot* of cookies (not that that should be an issue..). A dozen smallish cookies should take 9-10 minutes to cook at 375F; if you leave them in a little bit longer (11 or maybe even 12mins), they'll be less gooey.


  • Substitute apple sauce for one of the sticks of butter. I don't know if this works or not.
  • Cheap Merlot (or other red wine) instead of expensive Armenian Brandy. This seems to work well.
  • Apple cider vinaigre instead of apple sauce. Probably not a good idea, but it seems to've worked well.
  • Add more flour and oats to make mixture less liquidy before putting on cookie sheet.
  • Cook twice as long. Or three times as long. They get browner and slightly crispy around the edges after a while, which I like. They also become more cookie-like inside and less bread/cake-like.