Appledoodle Cookies

A couple weeks ago I got to go apple picking with the roomies and had a blast! My dad laughed at me when I told him because I used to hate berry picking at our family's farm when I was younger (mostly when I was a teenager). But then again it wasn't 100 degrees here while picking either.

We picked a half bushel. That's a lot of apples. And you can only eat so many apples before you get tired of them, no matter how delicious they taste! So that's when I turned to Pinterest for help. After sifting through the tons of apple recipes, I finally narrowed it down to one that sounded delicious. You can find the original recipe here.

I'm sure you've heard of snickerdoodle cookies, or even pumpkindoodle cookies before. Well appledoodles are an even better version (in my opinion at least)! These cookies are the perfect blend of apples and cinnamon and sugar. The inside is soft and moist (even though I really really dislike that word) while the outside has the perfect amount of crisp to it. I think I might have a new favorite cookie. And that's saying something for me!

What you need:

3/4 cup butter, softened

3/4 cup brown sugar

1/4 cup sugar

1 teaspoon vanilla

1 egg

2 cups flour

1 small box instant cheesecake (or vanilla pudding mix) not prepared

1 teaspoon cinnamon

1/4 teaspoon salt

pinch of nutmeg

1 cup apples- peeled and diced

Cinnamon Sugar:

1/4 cup sugar

1 teaspoon cinnamon

*the recipe called for 1 teaspoon baking soda but I was out and since cookies don't really have to rise it didn't make much of a difference

Directions:

1. Preheat over to 350 degrees.

2. Cream together butter, brown sugar and sugar. Mix in vanilla and egg until smooth.

3. In separate bowl, mix together remaining dry ingredients (flour, cheesecake mix, cinnamon, salt, and nutmeg).

4. Combine the dry mixture to the wet ingredients and mix until it forms dough.

5. Stir in the apples.

6. Roll dough into approx. 2 inch balls, then coat with cinnamon/sugar mixture.

7. Place dough on a cookie sheet lined with parchment paper.

8. Bake for 12-14 minutes; allow cookies to cool completely on cookie sheet.

I hope you enjoy these cookies as much as I have! But all this talk is making me want another so I'll be stuffing my face with cookies if you need me!

Xoxo,

April