Dappled with Deliciousness

"They could just not exist and I'd be OK with it." This was Andy's raw review on cinnamon chips after he tried these Apple Cobbler Cookies - um... Ok? Thanks? Mind you he ate a few of these cookies first. I mean they are different and certainly not chocolate chips. I like them, and I like these cookies. We had an applesauce making party at our house - party implies a bunch of people and a great time, it was me and Andy, it was stick, hot, tiring... party of two? We had one apple that did not fit on the apple peeler-corer-slicer, so we set it aside. I deemed that my cookie apple! Little did I know I only need a quarter of that apple for a full cup of diced apple... yes, a quarter of it. The apple was HUGE. These cookies are really delicious. The originally recipe calls you to make eight cookies out of this... eight? gracious. I made 33 big cookies. Maybe next time I'll hide the cinnamon chips on the inside and "forget" to dapple the outside with them, let's see if he notices? Anyway... these are so good, very fall, perfect for all year.

Apple Cobbler Cookies
Ingredients
1 cup unsalted butter cold and cubed
1 cup brown sugar packed
1/4 cup granulated sugar
2 teaspoons pure vanilla
2 eggs cold
2 teaspoons cinnamon
3 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cornstarch
1 cup old fashioned oats, uncooked
1 cup cinnamon chips
1 cup finely cubed honey crisp or green apple
pinch sea salt (optional)

Instructions
Prep two large aluminum cookie sheets with parchment paper and set aside.
Preheat oven to 410 degrees (yep, that's right!) traditional not convection bake.
In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
Scrape down the sides of the bowl and then add in the caramel extract, vanilla and eggs one at a time, whipping up well between each egg addition. Scrape down the sides of the bowl.
Add in the cinnamon, flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
Reserve 1/8 cup of cinnamon chips, then on the lowest speed, add in the oatmeal, cinnamon chips, and finely cubed apples into the cookie dough batter. Mix until just barely combined. Using a cookie scoop, make a double size dough ball on the cookie sheet. Hand-press on the cinnamon chips, and sprinkle on a touch of sea salt (optional).
Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling.