Apple cobbler cookies

48 cookies

Ingredients

QuantityIngredient
3cupsAll Purpose Flour
1teaspoonBaking Powder
1teaspoonGround Cinnamon
½cupGranulated Sugar
½cupLight Brown Sugar, firmly
Packed
1cupLightly salted Butter, at
Room temperature
cupLight Brown Sugar, firmly
Packed
cupQuick Oats (not instant)
2largesEggs
2teaspoonsVanilla Extract
½cupApple Butter
¼cupApple Juice
1cupChopped, peeled tart apples
1cupRaisins
1cupPecans, finely chopped
teaspoonGround Cinnamon
9tablespoonsLightly Salted Butter,
Melted

Directions

CRUMB COATING

1. Preheat oven to 300 degrees. have ungreased cookie sheets ready.

2. In a medium size bowl, thoroughly mix flour, baking powder and cinnamon. 3. In a large bowl, mix sugars with an electric mixer. Add butter and beat until just blended. Scrape down sides of bowl. Add eggs and vanilla and beat at medium speed until blended. Beat in apple butter and apple juice. Add flour mixture, chopped apples, raisins and pecans, and mix at low speed until just blended. Do not overmix. Refrigerate 30 minutes or until firm enough to shape. 4.

Crumb Coating: Mix sugar, oats and cinnamon in medium size bowl. Add melted butter and stir until sugar mixture is well moistened. 5. Roll scant tablespoonfuls dough into 1 inch balls. Roll balls into crumb mixture until well coated. Place 2 inches apart on ungreased cookie sheets. 6. Bake 24 to 26 minutes until cookies are firm to the touch and crumb mixture begins to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Makes 48 cookies. Per Cookie: 165 calories, 2 g protein, 22 g carbohydrates, 8 g fat, 25 mg cholesterol, 76 mg sodium Exchanges: ½ starch/bread, 1½ fat, 1 fruit Typed & Posted by Anne Marie Chiappetta 10/15/95.

Submitted By ANNE MARIE CHIAPPETTA On 10-15-95