If you are like me you are loving all of the apple varieties that are around during this time of year. In North Carolina I have found a lot of different kinds and am loving trying them all out.
I wanted to make a few cookies and came up with this recipe to capitalize on the abundance of apples during fall. It makes a small recipe (18 cookies) but could be easily doubled to make more. I love being able to use fresh apples in recipes and you can use any type that you have on hand.
Ingredients
- 1/2 cup Splenda brown sugar Regular sugar can be used--just double the amount.
- 1/2 cup butter, softened
- 1 1/2 cups all purpose flour
- 1 tsp ground nutmeg I grate mine fresh from a whole nutmeg.
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 medium apple (1 cup) grated or finely chopped
- 1 tsp roasted saigon cinnamon
- 1/2 cup lightly sugared dried cranberries
Servings: cookies
Instructions
- 1. Heat oven to 375 degrees. Grease cookie sheet with spray oil. Beat brown sugar, butter and egg in a large mixing bowl with electric mixer on medium speed until mixture is light and fluffy. Sir in flour, nutmeg, salt, cinnamon, and baking soda. Once mixed, stir in apple and cranberries.
- 2. Drop dough by rounded teaspoons about 2 inches apart on greased cookie sheet.
- 3. Bake 10-12 minutes until light brown. Remove from oven and cool on a wire rack. Can be frosted if desired.
Recipe Notes
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