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Apple Cobbler Cookies

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Fall is here in a perfect apple cobbler cookie! Thick, soft, giant apple cobbler cookies packed with cinnamon chips, oatmeal, and apples are the ultimate fall cookie not only for big size, but for big flavor!
Servings 8 large cookies

Ingredients

  • 1 cup unsalted butter cold and cubed
  • 1 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 teaspoon caramel extract
  • 1 teaspoon pure vanilla
  • 2 eggs cold
  • 2 teaspoons cinnamon
  • 3 1/2 cups all purpose flour you may use half cake flour here, if you wish
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 cup old fashioned oats, uncooked
  • 1 cup cinnamon chips
  • 1 cup finely cubed honey crisp or green apple I finely cubed one apple, then measured it afterwards
  • pinch sea salt (optional)

Instructions

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!) traditional not convection bake.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the caramel extract, vanilla and eggs one at a time, whipping up well between each egg addition. Scrape down the sides of the bowl.
  • Add in the cinnamon, flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of cinnamon chips, then on the lowest speed, add in the oatmeal, cinnamon chips, and finely cubed apples into the cake batter. Mix until just barely combined. Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the cinnamon chips, and sprinkle on a touch of sea salt (optional).
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!

Notes

If your cookies are flat, you may need to check the expiration date on your baking soda. It should be purchased within the last month for max freshness. 
Finely cubing the apples is key! They need to be small enough so they can bake through in their quick trip in the oven. 
Cinnamon chips can be found at most specialty baking stores or always online via Amazon, etc. 
Because there are fresh apples in these cookies, I suggest storing them in the fridge in an airtight container.