Monday, April 12, 2010

Apple Crisp Cookies

This is a Better Homes and Gardens winning recipe.
Oh my goodness! is all I can say about these cookies.  So I have been in an oatmeal raisin cookie zone.  This recipe is absolutely delicious!  The apple cider drink mix in these really amp up the flavor.  These cookies are not a thick hearty cookie, more like a super flat, chewy fall apart in your mouth cookie.  They are to die for!  Try em, I dare ya! 

1 cup Shortening
½ cup Butter or margarine
1½ cup Brown sugar; packed
1 cup Sugar
1 pack Instant spiced apple flavored drink mix
1 tablespoon Ground cinnamon
1½ teaspoon Baking powder
1½ teaspoon Baking soda
½ teaspoon Salt
3 Eggs
2 teaspoons Vanilla
3 cups All-purpose flour
3 cups Quick-cooking oats or other
1½ cup Raisins
1½ cup Dried apple pieces; chopped

My addition to the recipe
1 c. water
1 tsp. baking soda
Heat these 2 ingredients with the amount of raisins above and let steep and soak up most of the water about 5 min.  This is a trick from my great grandma which plumps up the raisins and makes them super soft and juicy also adding to the moistness of the cookie. 
In an extra-large mixing bowl beat together the shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, instant drink mix, cinnamon, baking powder, baking soda, and salt. Beat till combined, scraping the sides of bowl occasionally. Beat in eggs and vanilla till combined. Beat in as much flour as you can with the mixer. Using a spoon, stir in any remaining flour, oats, soaked raisins from earlier , and dried apples.  Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven about 12 minutes ( I did more like 9-10 min.  depending on the size of the ball, they will look really puffy and not look done but will start looking golden brown in places around the edges, resist the urge to keep them in longer, they will immediately fall flat the minute you take them out of the oven.)  Remove from cookie sheet and cool on a wire rack. 

I almost always bake one pan and then scoop out the remaining dough into balls and freeze the rest.


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