I love thin cookies, and sometimes I cook them a little bit longer just to get that crunch as well! I also use limited sugar in my recipes, as I like to let the flavor speak for itself. In this Fall favorite, the chopped apples and cider pair well with a buttery cinnamon base. Then, warm out of the oven, I drizzle them with a melted caramel glaze to add just a hint of sweet. This is a perfect recipe to add to the collection, especially for apple picking ideas – once those full baskets hit the kitchen.
Be sure to peel and cube the apple into small pieces, so that it will be spread out throughout the batter.
Cooking the wet ingredients in the butter base over low heat allows the apples to absorb the flavor as the sugar melts.
The batter is moist but firms slightly in the freezer.
Although the batter seems runny on the cookie sheets, it will cook well in the oven.
The final product is simply delicious! Thin and soft, or slightly toasted for thin and crispy – either way these are the perfect Fall treat to pair with a caramel coffee, tea, or hot apple cider.