These cookies are very cakey and will satisfy any apple pie cravings.
- Carbohydrate 32.2933758999004 g
- Cholesterol 43.8239583525596 mg
- Fat 11.9790644376365 g
- Fiber 0.715752243847442 g
- Protein 1.86699479081854 g
- Saturated Fat 7.42096234696773 g
- Serving Size 1 1 Serving (67g)
- Sodium 96.365488662472 mg
- Sugar 31.577623656053 g
- Trans Fat 0.908627116624893 g
- Calories 239 calories
Step-by-step
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and syrup. With the mixer on low speed, gradually blend in the flour mixture. Once all flour has been incorporated, stir in apples
- Drop large tablespoons of dough onto prepared baking sheet.
- Bake for 15-18 minutes, until cookies are browned around the edges. Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Baking fruit into drop dough fails when excess moisture turns the base soggy instead of cakey. Successfully bridging the gap between pie pastry and soft-baked goods requires understanding how dense fats and fruit water interact during mixing. Controlling these variables yields structured cookies with distinct spiced apple distribution.
- Cream the butter and brown sugar together for at least four full minutes until the mixture turns pale and increases noticeably in volume, incorporating microscopic air pockets that chemical leaveners like baking soda and baking powder will later expand.
- Dice the two medium apples into pieces no larger than one-quarter inch so the heavy fruit pieces stay suspended evenly throughout the thick dough matrix rather than sinking to the bottom during the fifteen to eighteen minute bake time at 350 degrees Fahrenheit.
- Pat the freshly diced fruit firmly between dry paper towels to remove surface liquid before folding them into the batter, preventing the extra water from interfering with gluten development in the one and one-half cups of all-purpose flour.
- Freeze baked batches in airtight containers for up to two months, then crisp them back up directly from the freezer by placing them in a 300 degree oven for five minutes.
Thorough cooling on a wire rack allows residual internal steam to escape completely without softening the exterior crust. Storing the finished batch with a slice of white bread helps maintain the soft interior texture over several days.
