Now that I've made these a few times I have some helpful insights into getting these the way you'd like. The more apple you add, the more cake like the cookies will be. If you keep the apple to one cup, the cookies will be chewy like Rachael or Mandlin's photos. If you add more apple, they will be more like pumpkin cookies. You can see that kind in most of the photos. If you add more apple, your dough will be less dry, but it will change your cookie's texture. If you like the cookies chewy, just work with the dry, more crumbly dough. The cookies still taste wonderful and if you dice your apples finely or grate them, they stay together better. We omit the raisins and add butterscotch or white chocolate chips instead. We also like to add 1/2 tsp ginger. If you like chocolate covered lebkuchen, you can make the cookie as described, but add 1/2 tsp ginger and once the cookies are cool, dip in 1 cup of chocolate mixed with 1 tbs shortening (and melted together). Really good. Also, I add half whole wheat flour like some, and my kids can't even tell.
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Now that I've made these a few times I have some helpful insights into getting these the way...