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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup salted butter
1/2 cup dark brown sugar, packed
1/2 cup, granulated sugar
1 egg
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp fresh nutmeg, grated
1/4 tsp. ground ginger
1 cup quick cooking oats
2 large apples, peeled, cored and shredded or diced
3/4 cup toasted pecan pieces
In small saucepan on medium high heat, melt butter. Swirl (do not stir!) the butter every so often, until it becomes a darker shade and begins to get a bit foamy. Remove from heat and set aside.
In large bowl, stir together sugars and all other dry ingredients.
In separate bowl, whisk together egg and vanilla. Slowly add butter to egg mixture while whisking. Stir egg/butter mix into dry ingredients. Stir in apple and pecans. Cover and chill for at least 1 hour or over night.
Using an ice cream scoop, scoop out, level off and place cake batter 2 inches apart on a parchment lined baking tray. Bake at 350 for 15-20 minutes.
(To toast pecans: Chop pecan halves into small pieces. Place on cookie sheet and bake for about 5 minutes at 425 degrees OR In a small, heavy bottomed pan set to high heat, swirl nuts for about 5 minutes or until browned.)
Cream Cheese Frosting
4 oz cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup salted butter, room temperature
1 tsp vanilla
Whisk together until thick and completely combined. Cover and chill until needed.
To assemble your Cookie Sandwiches, simply put a dollop of chilled frosting onto a chilled cookie and sandwich another cookie right on top. Yield: 6 sandwich cookies or 12 plain cookies
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BROWN BUTTER APPLE SPICE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup salted butter
1/2 cup dark brown sugar, packed
1/2 cup, granulated sugar
1 egg
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp fresh nutmeg, grated
1/4 tsp. ground ginger
1 cup quick cooking oats
2 large apples, peeled, cored and shredded or diced
3/4 cup toasted pecan pieces
In small saucepan on medium high heat, melt butter. Swirl (do not stir!) the butter every so often, until it becomes a darker shade and begins to get a bit foamy. Remove from heat and set aside.
In large bowl, stir together sugars and all other dry ingredients.
In separate bowl, whisk together egg and vanilla. Slowly add butter to egg mixture while whisking. Stir egg/butter mix into dry ingredients. Stir in apple and pecans. Cover and chill for at least 1 hour or over night.
Using an ice cream scoop, scoop out, level off and place cake batter 2 inches apart on a parchment lined baking tray. Bake at 350 for 15-20 minutes.
(To toast pecans: Chop pecan halves into small pieces. Place on cookie sheet and bake for about 5 minutes at 425 degrees OR In a small, heavy bottomed pan set to high heat, swirl nuts for about 5 minutes or until browned.)
Cream Cheese Frosting
4 oz cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup salted butter, room temperature
1 tsp vanilla
Whisk together until thick and completely combined. Cover and chill until needed.
To assemble your Cookie Sandwiches, simply put a dollop of chilled frosting onto a chilled cookie and sandwich another cookie right on top. Yield: 6 sandwich cookies or 12 plain cookies
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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