Caramel Streusel Apple Pie Cookies

Caramel Streusel Apple Pie Cookies

Cookies

1 cup shortening

1/2 cup packed light brown sugar

3/4 cup powdered sugar

2 tsp vanilla extract

3/4 tsp salt

1/2 tsp pumpkin pie spice

1/2 tsp cinammon

1 large egg

2 egg yolks

1 tbsp baking powder

2-1/4 cups all purpose flour

3 med apples, peeled, cored and finely diced

Streusel

1-1/2 cups rolled oats

2 tsp granulated sugar

2 tsp packed light brown sugar

1/4 tsp cinnamon

1/4 tsp pumpkin pie spice

4-1/2 tbsp melted butter

1/2 cup jarred cararmel sundae sauce (optional)

To make the cookie dough; In a large bowl, use an electric mixer to cream together the shortening, both sugars, vanilla, salt, pumpkin-pie spice and cinnamon.  Scrape down the sides of the bowl with a silicone spatula as needed.

Beat in the egg and egg yolks, scraping the bowl as needed.  Beat in the baking powder and flour, again scraping the bowl.  Mix in the apples.  Refrigerate the dough for 30 minutes.  

Meanwhile, heat the oven to 375 degrees.  Line 2 baking sheets with parchment paper or lightly coat them with baking spray.

To make the streusel topping:  In a food processor, combine the rolled oats, both sugars, cinnamon and pumpkin-pie spice.  Pulse 2 or 3 times, or enough to just chop the oats.  Drizzle in the melted butter, then pulse 1 or 2 times to just mix.  Set aside.

Drop tablespoon-size balls of the chilled dough onto the prepared baking sheets, leaving about 2 inches between them.  Use your fingers to slightly flatten each cookie; they may be sticky.

Carefully sprinkle streusel mixture over each cookie.  Bake 13 to 15 minutes.  Use a spatula to transfer the coolies to a wire rack to cool.  Be sure to let the baking sheets cool before putting the next batch of cookies on them.  If desired, just before serving, drizzle each cookie with caramel sauce.