I recently created a new cookie! I started with a flourless oatmeal cookie then made the apple topping for it. Not only does it taste like fall but it will make your home smell like fall! I hope it becomes one of your go to fall recipes! ENJOY!
Debbi K.
Upside down Apple Crisp Cookie
1/3 cup Unsalted butter, melted
1 3/4 cups Rolled oats
1/2 cup sugar
1/4 cup packed brown sugar
1 tsp. vanilla extract
1 Egg
Combine oats and sugars. In another bowl combine melted butter that has cooled with vanilla and the egg. Mix the two bowls together until well combined.
Chill the dough in the freezer for 10 minutes.
Preheat the oven to 350 degrees. Make 2 large cookies in the middle of a round stone. Do not let the cookie go near the edge of the pan. I made 2 small or you could make regular size cookies on a parchment lined baking sheet to have mini Apple Crisp Cookies. Flatten slightly. Bake 15 to 18 minutes until the edges are browned. Cool on stone / baking sheet for 5 minutes before removing.
While the cookie dough is in the freezer, peel and slice one granny smith apple. Combine with cinnamon and nutmeg (I just sprinkled) then add 1 TBSP of white and 1 TBSP brown sugar. Place in a covered dish and bake at 350 for about 20 minutes until apples are soft. Let the apples cool until warm then place on top of the cookie. Store leftovers in the frig and heat in microwave for a few seconds to warm! ENJOY!
Adapted from a Washington Post recipe
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