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Ingredients:
1 cup, unsalted butter, softenend and divided
6 Granny Smith apples, peeled and sliced thin
1/2 cup brown sugar, packed
3 teaspoons cinnamon, divided
3/4 cup + 1/3 cup granulated sugar, divided
1 egg
1 Tablespoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups flour
Directions:
1. Preheat oven to 350*
2. Melt 1/4 cup butter in a large skillet over medium low heat. Add the sliced apples, brown sugar, and 1 tsp. cinnamon. Toss to coat. Cook for 5-8 minutes over medium-low heat, stirring often, until the apples just become translucent. Set aside to cool while you make the topping.
3. Cream 3/4 cup butter and 3/4 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (Becky used our regular hand mixer.)
Beat in egg and extract.. Mix in baking soda, cream of tartar, and salt. Slowly mix in flour.
4. Pour apples into a 9x13 baking dish. (she Pam'd the pan). Spoon tablespoons of the cookie dough mixture evenly over the top in a sigle layer.
5. Mix remaining 1/3 cup granulated sugar and 2 tsp. cinnamon in a small bowl. Sprinkle evenly over cookie dough.
6. Bake for about 24-26 minutes until the cookie dough starts to brown. Cool slightly before serving. Serve warm with ice cream or whipped cream.
Store in the refrigerator, loosely covered, for up to 3 days.
We will warm pieces before serving today.
1 cup, unsalted butter, softenend and divided
6 Granny Smith apples, peeled and sliced thin
1/2 cup brown sugar, packed
3 teaspoons cinnamon, divided
3/4 cup + 1/3 cup granulated sugar, divided
1 egg
1 Tablespoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups flour
Directions:
1. Preheat oven to 350*
2. Melt 1/4 cup butter in a large skillet over medium low heat. Add the sliced apples, brown sugar, and 1 tsp. cinnamon. Toss to coat. Cook for 5-8 minutes over medium-low heat, stirring often, until the apples just become translucent. Set aside to cool while you make the topping.
3. Cream 3/4 cup butter and 3/4 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (Becky used our regular hand mixer.)
Beat in egg and extract.. Mix in baking soda, cream of tartar, and salt. Slowly mix in flour.
4. Pour apples into a 9x13 baking dish. (she Pam'd the pan). Spoon tablespoons of the cookie dough mixture evenly over the top in a sigle layer.
5. Mix remaining 1/3 cup granulated sugar and 2 tsp. cinnamon in a small bowl. Sprinkle evenly over cookie dough.
6. Bake for about 24-26 minutes until the cookie dough starts to brown. Cool slightly before serving. Serve warm with ice cream or whipped cream.
Store in the refrigerator, loosely covered, for up to 3 days.
We will warm pieces before serving today.
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