Apple Pie Drop Cookies
1/2 c. butter, at room temp.
2/3 c. granulated sugar
2/3 c. packed brown sugar
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg (I used a scant 1/2 tsp. since I used freshly grated nutmeg)
1/8 tsp. ground cloves
2 Tbsp. milk
2 c. flour
1 c. finely chopped apple (do not peel, and use a red apple, the red color of the peeling looks pretty)
1 c. chopped walnuts
In a large mixing bowl, beat butter with mixer on medium speed and then turn on high and beat for 30 seconds.
Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg, and cloves; beat until combined. Beat in egg and milk. Beat in as much flour as you mixer can handle. (This is when the good old KA comes in mighty handy!) Stir in any remaining flour, the apple and the nuts with a wooden spoon.
Drop by rounded teaspoons, 2-inches apart onto lightly greased cookie sheet. (I used parchment paper)
Bake at 375F for 9 to 11 minutes. ( I baked mine for exactly 10 minutes in the upper 1/3 of my oven and turned the cookies from front to back half way through baking.) Bake until edges are just lightly browned. Cool on cook sheet for a minute or 2 then transfer to a wire rack and cool completely.
Store in a tightly covered container for up to 3 days, or freeze for up to 3 months.
Makes 40 cookies.
The fresh apples are a nice thing to have in cookies this time of the year. They do not make the cookies too moist, so no need to worry there.
I used one of my smallest cookie scoops for measuring and dropping these cookies. You can really speed right along. They release so quickly and easily using the scoop.
These cookies and really most all of the cookies I bake are better baked one sheet at a time. So using a very large cookie sheet allows you to bake more at one time. The two I use all the time are my Doughmakers and the CIA. The CIA is non stick but is aluminized steel and platinum color and it will give you consistant browning. I am so in the habit of baking on parchment paper that most of the time I still use it no matter which of these two pans I use, but with the CIA, you really don't have to use the paper.
You will have cookies that are baked much more evenly if you always turn the sheet from front to back half way through the cooking.
These cookies don't spread that much. But it is still good if you get in the habit of giving your cookies a little extra room between each other, even if you know they aren't going to be spreading. You will just have a more evenly baked cookie this way.
Here are my pics.