Now that I’m back in New England, and I’ve gotten my first feel of that crisp September air blowing through my hair as I was rolling my suitcase into my apartment the other night (and it felt amazing!) I am fully preparing to pack up all of my Summer dresses and décor over the next few days and begin the great Autumnal overhaul of my wardrobe and my apartment!
Yes indeed, my friends – my favorite season has (unofficially) arrived! Cue the moody music and horror movie marathons!
Now, while I have most certainly and shamelessly indulged in a Pumpkin Cream Chai within the past 48 hours, September has always been about apples to me. From going apple picking, to finding the best hard cider in New England, to lighting apple-scented candles and finding new recipes to incorporate them into. It’s a flavor and a fragrance that I love.
And this chewy, delectable cookie recipe was a winner for my long-awaited return to my kitchen! I made a batch while I was unpacking as a reward for not just laying on top of my vacation clothes and falling asleep – and it was like biting into Fall once they were done!
WHAT YOU’LL NEED:
16 SERVINGS:
- 1¾ cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ cup unsalted butter, at room temperature
- ⅔ cup light brown sugar, packed
- ½ cup granulated sugar
- ⅓ cup unsweetened applesauce, at room temperature
- ½ teaspoon vanilla extract
- ⅔ cup white chocolate chips
WHAT YOU’LL DO:
1. In a small bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg together. Set aside.
2. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the applesauce and vanilla extract and beat until combined.
3. Pour the dry ingredients into the wet ingredients and mix on low speed until well combined. Stir in the white chocolate chips.
4. Cover and chill the dough in the refrigerator for 30 minutes.
5. Preheat oven to 350°F, and line a baking sheet with parchment paper. Scoop the cookie dough out onto baking sheet and bake for 10-12 minutes. Allow cookies to cool on the baking sheet for 30 minutes before serving.
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The only thing that could have made these cookies more enjoyable was savoring them with a glass of freshly pressed apple cider, which is something I think I may stock up on this coming weekend now that the orchards are all open again.
** Side Note: If you want a little something extra with these cookies in terms of flavor and texture, try drizzling caramel sauce over them as they’re cooling. It makes them taste like a caramel apple! **
xo
Coffee & Chiffon 