Reviewed: Jan. 15, 2012

Delicious cookies for a fall treat. I made them the night before and wasn't thinking about all the moisture in the cookies so I covered them and the next morning they were very soft/mushy and never returned to their original state. Just remember to keep them uncovered or loosely covered to keep the outer shell a little hardened. I will definitely remember this step next time!

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Carly

Reviewed: Sep. 30, 2011

love them

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mamasplash

Home Town: Rio, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Sep. 1, 2011

I'm giving it a four for a great base idea. First and foremost, I wanted the cake texture. Something sweet and easy for my 2 year old (who doesn't seem to like apples) to eat. I made the following changes: reduced to 1 cup of brown sugar, added 1/2 tsp baking powder, 1 tbs cinnamon, 1 tsp nutmeg, 1/2 tsp of ground ginger, 1 tsp of vanilla extract, 1/2 tsp of almond extract, and brought all of my ingredients to room temperature. It came out as the texture of cake but the consistency of a cookie AND my son is eating apple. I am going to increase the apple next time and definitely add walnuts. I also think a caramel cream cheese glaze might be in the works. Yum.

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Kitchen Queen

Reviewed: Jun. 26, 2011

These took longer to bake than expected. Found that often the bottoms would burn before the center was completely cooked. Worked out better when I turned the over down 25 degrees and baked a couple minutes longer. However, they were very, very good when done.

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Reviewed: May 12, 2011

I used shredded local apples and cranberries and these turned out really well. They're very soft and quite surprising. Also, I substituted butter for shortening (1-to-1).

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Alexia Grace

Reviewed: Feb. 27, 2011

I gave this recipe 5 stars b/c I think its a great way to use up those lingering apples in the crisper. I did add 1/2 tsp of cinnamon and 1/4 tsp of nutmeg. My family isn't a fan of icing on cookies so I opted to not drizzle that on top but I did Dr'd it up to use up some other things in my pantry.... coconut & white choc chips..... Everyone really enjoyed them. I lowered the temp to 375 and cooked them a few extra minutes and they were great! Thanks for a great recipe!

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Tynne

Reviewed: Dec. 3, 2010

Awesome cookies, the softest cookies I have every made! I would suggest adding a bit more apple than just a cup, and we added about a tsp of cinnamon to the recipe too.

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browneyedbabes

Reviewed: Nov. 15, 2010

ssooooooo yummy these are my favorite cookies ever!!!!

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Brandy6425

Cooking Level: Expert

Home Town: Arvada, Colorado, USA

Living In: Brighton, Colorado, USA

Reviewed: Oct. 14, 2010

I think this recipe is a good starting base for apple cookies for me. After reading through the reviews I changed the recipe as follows. I used 2 chopped apples, added 1 tsp vanilla, 2 pinches of ground nutmeg, 1 tbsp cinnamon and sprinkled in extra flour, wheat germ and oatmeal to compensate for the extra apple. I omitted the walnuts (I didn't have any on hand) and the raisins (my kids aren't really raisin fans)and I only used 1 cup of brown sugar. I then baked 3 cookies as test cookies to see how they would turn out. They turned out really soft and moist but still lacking in flavor. So I sprinkled in some more cinnamon and 2 pinches of nutmeg. They were better. I think next time though, and there will be a next time, I will use applesauce instead of milk and see how that goes. Oh and I also baked them in a preheated oven at 350F for 12 minutes, I've never baked cookies at 400F before.

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Cinnagirl

Reviewed: Oct. 11, 2010

I tried this recipe and used skim milk. It wasn't specified to use whole milk. It was a bit thin and took longer to bake but all in all it is a good recipe.

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