I have always had a Love-Hate relationship with cookies. This one is frustration. I don’t know why but every time I make drop cookies, it becomes very flat and it spreads way too much. I can’t get what I did wrong! I even put it in the refrigerator for almost an hour. It still came out flat! The taste is exactly what I was trying and it came out nice and soft :D.
Apple Crisp Cookies
(By ME)
1 Cup of Soften Butter
1 Cup of Brown Sugar
1/2 Cup of Sugar
2 Eggs
3 Cups of Flour
1 Tsp of Baking Soda
1 Tsp of Cinnamon
1 Tsp of Nutmeg
1 Large Granny Smith Apple – Diced
Crumble (See below)
Directions
- Cream the butter and both sugars until it is fully incorporated.
- Add the the eggs. The texture should be slightly soupy.
- Add the baking soda and than the flour slowly. You may need to add more flour if it still really wet.
- Add the cinnamon, nutmeg, and apple slices.
- Place it in the fridge for at least 30 minutes to set.
- Scope out 1/2 inch balls and place on a prepared cookie sheet about 2 inches apart.
- Sprinkle the crumble mixture on top.
- Bake at 350F for about 15-20 minutes.
- Let it cool and serve.
Crumble Topping
1 Cup of Flour
1 Cup of Oatmeal
1/2 Cup of Sugar
1/4 Cup of Soften Butter
Directions
- First mix together all the dry ingredients.
- Add the butter and mix together until it creates clumps. I used my hand.
- Set aside.
What a great idea! I love apple crisp, these have to be wonderful!
ReplyDeleterecipe sounds fun! will try it out :)
ReplyDeletehmm..look so crispy.. cn't wait to try it ! :)
ReplyDeletePerhaps a bit of baking powder would help. Maybe a little bit less brown sugar and a bit more flour. They look delicious just the way they are.
ReplyDeleteWhat a great fall cookie recipe! I know what you mean about cookies. I like mine plump. If you use baking powder in a recipe make sure it hasn't expired like mine once did. Made a big difference.
ReplyDeleteI would whisk together the dry ingredients separately and see if that makes a difference. I might also reduce the butter by half and add some shortening to prevent the spreading. Hope that helps!
ReplyDeleteBlech! No shortening! The answer is to reduce or eliminate the baking soda, which causes spreading. Replace it with baking powder, as a few others have suggested.
ReplyDeleteI think it is the butter. Try cutting it down and using some shortening.
ReplyDeleteOh my, Christmas already? I agree with the other posters who say replace some of the butter with shortening if you don't like the spread. You could also try more than one hour in the fridge which may not be enough time. Finally, it definitely wouldn't hurt to use baking powder and a little baking soda. The baking soda alone is not enough to lift the cookie.
ReplyDeleteThey sound delicious - very autumnal. Maybe you'd let us know how you get on with the various suggestions as to how to make them spread less.
ReplyDeleteI'm sorry that they spread...I hate when that happens! But I do love the fall flavors here...I'm all about apples. Thank you for sharing, and I hope you figure out how to make them work better next time!
ReplyDeleteI like that idea of putting a crumble topping on the cookie. It sounds like it would give it a wonderful crunch in every bite.
ReplyDeleteI love the addition of apple and the crumble topping, sounds autumn-y. I'll make these soon. Thanks for sharing.
ReplyDeleteI'll cut down the amount of butter by a quarter cup and add baking powder and will let you know the results.
I love the sound of these apple crisp cookies! So unique and so scrumptious! I'm sorry I'm not sure what causes your cookies to spread like that.
ReplyDeleteMaybe old baking soda? Regardless, they sound delicious and a great rendition of a crisp!
ReplyDeleteapple crisp cookies?? i never would have thought of that! yum :)
ReplyDeletethis would make a good Christmas gift...
ReplyDeleteI love flatish cookies, but if you don't like them that way, cut back on the butter a bit and use a bit more baking powder. I love crisp and I love cookies so these look great to me!
ReplyDeleteThese sound so Christmasy! I like that they are different than a traditional gingerbread or sugar cookie.
ReplyDeletethanks for stopping by and for your sweet comment, Joy!
As far as puffier cookies I would go with what Carolyn said and possibly reduce the butter. I find if there is too much fat they spread. Chilling the dough also helps.
oh I love the sound of this flavor - yum!
ReplyDeleteYou definitely got a lot of suggestions as to how to fix the spreading cookies. I hope you experiment and post the results. They sound like a great flavor combination for a cookie!
ReplyDeleteWow! These look delicious, what a great idea for cookies:)
ReplyDeleteFlat cookies or not, they sound scrumptious! I'm bookmarking this one. What a great idea for the holidays.
ReplyDeleteYum! I've never tried apple cookies before--these look incredible. What a great cookie for fall!
ReplyDeleteYum! I've never tried apple cookies before--these look incredible. What a great cookie for fall!
ReplyDeleteVery good idea on the apple crisp turned to cookie! Two great desserts in one.
ReplyDeleteI personally prefer the flavor of butter to shortening in cookies, but maybe your butter is too softened. Try using it when its soften to a playdough consistency.
Or maybe you are overmixing which does weird things to the butter.
Good luck and let us know how it all turns out!
Apple, cinnamon, brown sugar - what a very great combo!
ReplyDeleteyummy cookies!
ReplyDeleteOh, what can be better than putting the flavor of apple crisp into something you can eat with your fingers? I love it!
ReplyDeleteI had the same problem. Try just a little extra flour than what the recipe calls for. I think it helped, but no too much. They look amazing.
ReplyDeleteSounds like a fabulous combination of flavors. So many great suggestions. I too would like to see a follow up to see what helped.
ReplyDelete