Mrs Fields Apple Cobbler Cookies
Submitted by minime01
Mrs Fields apple cobbler cookies loaded with chopped Granny Smith apples, apple butter, raisins, and pecans, rolled in a cinnamon-oat crumb coating. Fall baking at its finest.
YIELD
3 servingsPREP
25 minCOOK
26 minREADY
60 minThese copycat Mrs Fields cookies are basically apple cobbler in cookie form. The dough is packed with chopped Granny Smith apples, apple butter, apple juice, raisins, and pecans. Then each ball gets rolled in a buttery cinnamon-oat crumb coating before baking, which turns into a crumbly, golden crust.
The apple butter is the ingredient that pulls the whole thing together. It concentrates apple flavor throughout the dough in a way that chopped fruit alone can’t. Combined with the apple juice, it makes the cookies soft and almost cake-like.
Baking at a low temperature is intentional. These cookies need time to cook through without browning too fast. The crumb coating should just start to turn golden, not get dark or crunchy. You’re aiming for a cookie that’s firm to the touch but still soft inside.
Chef Tips
- Use Granny Smith apples. Their tartness balances all the brown sugar and apple butter sweetness. Sweeter apples make the cookies one-dimensional.
- Chop the apples small, about ¼ inch pieces. Big chunks make the dough balls hard to roll and the cookies bake unevenly.
- When rolling in the crumb coating, press the mixture gently into the dough ball so it sticks. Loose crumbs fall off in the oven.
- These cookies spread very little. Space them 2 inches apart but don’t worry about them running together.
Variations
- Cranberry swap: Replace raisins with dried cranberries for a tarter, more festive cookie.
- Walnut version: Use chopped walnuts instead of pecans for a slightly more bitter, earthy flavor.
Ingredients
Directions
Preheat oven to 300℉ (150℃).
In medium bowl combine flour, baking powder and cinnamon.
Mix well and set aside.
Combine sugars in a large bowl.
Add butter and mix using an electric mixer set at medium speed, scraping down the sides of the bowl.
Add eggs and vanilla, and blend until smooth.
Thoroughly incorporate the apple juice and the apple butter.
Add the flour mixture, chopped apples, raisins and pecans, and blend at low speed until just combined.
TO PREPARE the CRUMB COATING: Combine sugar, oats and cinnamon in a medium bowl.
Mix well, add melted butter and mix until dry ingredients are well moistened.
Set aside.
Roll dough into 1-inch-diameter balls.
Roll each ball in crumb mixture until well coated.
Place cookies on ungreased cookie sheets, 2 inches apart.
Bake 24 to 26 minutes, or until cookie is firm to the touch and crumb mixture begins to brown.
Transfer to cool, flat surface.
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