For the days were you really want an apple pie, but are too lazy to make the crust. Actually, I don’t know. The crust is the best part of the apple pie in my opinion. You can make or break a pie depending on your crust. I think that’s why most people buy pre-made crusts to avoid that defining moment when you taste the crust: Does it flake? Is it not cooked enough? I will make an apple pie soon, I swear, but for now I would like to act the part of cookie monster and make some…
Now this one was the smallest cookie of the batch. The runt, you can call it. The others were MONSTERS. Seriously, they could probably eat you before you got the chance to eat them. I’m a little bad that way. I put them on the baking sheet, and it’s always “just a little more. Hmm, I think I’ll add just some more to that one over there.” One time, the whole baking sheet ended up being a huge cookie. Sure I like big cookies, but that was just too much. I think I need one of those scoopers. It may help me to CONTROL myself.
What you’ll need:
-1/2 cup shortening
-1 1/3 cup brown sugar, packed
-1/4 cup milk
-2 1/4 cup all purpose flour
-1 teaspoon baking soda
-1 teaspoon ground cinnamon
-1/2 teaspoon ground cloves
-1/2 teaspoon ground nutmeg
-1 large apple, cored, peeled and chopped into cubes
1. Preheat the oven to 350˚F
2. In a large bowl, beat together the sugar and shortening, until light and fluffy. Add eggs and milk and mix well.
3. In a medium bowl, combine the flour, baking soda, cinnamon, cloves and nutmeg.
4. Slowly add the dry ingredients to the wet, mixing until fully incorporated. Fold in the apples.
5. Drop the batter by tablespoonful on a lightly sprayed baking sheet.
6. Bake for around 12 minutes, or until the cookies are browned on the edges.