#appledoodle

APPLEDOODLE COOKIES

INGREDIENTS

¾ cup butter (one and a half sticks, softened)

¾ cup brown sugar

¼ cup sugar

1 teaspoon vanilla

1 egg

2 cups flour

1 (3.5 ounce box) instant cheesecake or vanilla pudding mix, not prepared (see Note))

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

pinch nutmeg

1 cup apples, peeled and diced small

1 cup white chocolate chips (see Note) (optional)

Cinnamon Sugar:

1/3 cup sugar

1 teaspoon ground cinnamon

INSTRUCTIONS

In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.

In a medium bowl whisk together flour, pudding mix, baking soda, cinnamon, salt, and nutmeg. Add dry mixture to wet ingredients and mix until combined well. Stir in apples and white chocolate chips (if using). Chill in the fridge for one hour. *I tried it with chilling and not chilling and didn't notice a big difference.

For the Cinnamon Sugar: In a small bowl, combine the sugar and cinnamon.

Preheat oven to 350 degrees and line baking sheets with parchment paper. Take around 2 Tablespoons of dough and roll into a ball and then roll generously in the cinnamon sugar. Place on prepared baking sheet.

Bake for 10-12 minutes. Allow cookies to cool completely on the baking sheet - they will continue to bake as they cool. Store in airtight container at room temperature.

RECIPE NOTES

*I used cheesecake pudding but you can use vanilla pudding too. I've noticed there isn't a big difference in flavor.

*I personally liked it without the white chocolate chips better but others preferred it with.

*If there is no pudding mix on hand, just add extra flour and bake it a few minutes longer.  Cookie are delicious: soft and fluffy.