Shelly's Recipe

SOUTHERN APPLE CRISP COOKIES

Category: Cookies

1 cup butter
1 cup firmly packed light brown sugar
1 tsp vanilla extract
2 1/2 cup oats
2 1/4 cup flour
1/2 tsp baking soda
1 tsp salt
8 tbsp water
1 (21 oz) can apple pie filling, finely chopped
1 cup reserved crumb mixture
1/2 cup finely chopped pecans or walnuts

Preheat oven to 375. Grease baking sheet with butter. For cookies, combine butter, brown sugar and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.

Combine oats flour, baking soda and salt. Add alternately with water to creamed mixture stirring with spoon. Mix well after each addition. (The mixture will appear to be crumbly, but will hold together when shaped into small ball.) Add additional water if necessary. Reserve 1 cup of mixture for the topping.

Shape remaining dough into 1-inch balls. Place 2 inches apart on greased baking sheet. Flatten to 1/8-inch thickness with floured bottom of glass. Smooth edges. Bake for 5 to 7 minutes or until light brown around edges are firm. Remove from oven. Cool on baking sheet about 5 minutes.

For the topping, place 1 measured tspful of apple filling in center of each cookie. Spread evenly and carefully to cover. Combine 1 cup reserved crumbs and nuts in small bowl. Toss until mixed. Sprinkle over apple filling. Return to oven. Bake 5 minutes or until topping is light brown. Then cool 1 minute before removing to cooling rack.