Mrs Fields Apple Cobbler Cookies
Yield
3 servingsPrep
25 minCook
26 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar, light
packed |
*
|
| 1 | cup |
butter
softened |
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | cup |
apple juice
|
|
| ½ | cup |
apple butter
|
*
|
| 1 | cup |
Granny Smith apples
tart, pared, chopped |
*
|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
pecans
finely chopped |
|
| Crumb coating | |||
| 1 ¼ | cups |
brown sugar, light
packed |
*
|
| 1 ½ | cups |
oats, quick cooking
|
|
| 1 ¼ | teaspoons |
cinnamon
|
|
| 9 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar, light
packed |
*
|
| 237 | ml |
butter
softened |
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 59 | ml |
apple juice
|
|
| 118 | ml |
apple butter
|
*
|
| 237 | ml |
Granny Smith apples
tart, pared, chopped |
*
|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
pecans
finely chopped |
|
| Crumb coating | |||
| 296 | ml |
brown sugar, light
packed |
*
|
| 355 | ml |
oats, quick cooking
|
|
| 6.3 | ml |
cinnamon
|
|
| 135 | ml |
butter
melted |
|
Directions
Preheat oven to 300℉ (150℃).
In medium bowl combine flour, baking powder and cinnamon.
Mix well and set aside.
Combine sugars in a large bowl.
Add butter and mix using an electric mixer set at medium speed, scraping down the sides of the bowl.
Add eggs and vanilla, and blend until smooth.
Thoroughly incorporate the apple juice and the apple butter.
Add the flour mixture, chopped apples, raisins and pecans, and blend at low speed until just combined.
TO PREPARE the CRUMB COATING: Combine sugar, oats and cinnamon in a medium bowl.
Mix well, add melted butter and mix until dry ingredients are well moistened.
Set aside.
Roll dough into 1-inch-diameter balls.
Roll each ball in crumb mixture until well coated.
Place cookies on ungreased cookie sheets, 2 inches apart.
Bake 24 to 26 minutes, or until cookie is firm to the touch and crumb mixture begins to brown.
Transfer to cool, flat surface.
