Ingredients:

  • 2 medium apples, peeled, cored, and diced (about 2 cups) (e.g., Honeycrisp, Granny Smith, or Gala)
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into cubes

Instructions:

  1. Prepare the Apple Filling: Combine diced apples, sugar, flour, cinnamon, nutmeg, and lemon juice in a small saucepan. Cook over medium heat until apples are softened but still hold their shape. Set aside to cool.
  2. Make the Cookie Dough: Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Combine Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  4. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. This prevents excessive spreading and allows the gluten to relax, resulting in a softer cookie.
  5. Prepare the Crisp Topping: In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Assemble the Cookies: Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving space between each cookie. Gently press down on each cookie to flatten slightly. Top each cookie with a spoonful of the apple filling and sprinkle with the crisp topping.
  7. Bake: Bake in a preheated oven until the edges are golden brown and the filling is bubbly.
  8. Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.