Apple Crisp Cookies - cooking recipe

Ingredients

COOKIES
1/2 cup butter, softened
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 1/2 cups old fashioned oats
2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 -8 tablespoons water
TOPPING
1 (21 ounce) can apple pie filling
1/2 1/2 cup almonds or 1/2 cup pecans

Preparation

Preheat oven to 375*F.
Line at least 3 cookie sheets with parchment paper.
COOKIES: Cream together the butter and brown sugar until well blended; add vanilla.
Combine the oats, flour, baking soda, and salt.
Add alternately to the butter mixture with water stirring with a spoon.
Mix well after each addition.
(Mixture will be crumbly, but will hold together when shaped into a ball.) Add additional water, if necessary.
Reserve 1 cup of the mixture for the topping.
Shape remaining dough into 1\" balls; place 2\" apart on the cookie sheets.
Flatten each cookie to an 1/8\" thickness with the bottom of a floured glass; smooth edges.
Bake for 5-7 minutes, or until light brown around the edges and firm to the touch; do not overbake.
Remove from oven; cool on cookie sheets about 5 minutes.
For the TOPPING, place 1 teaspoons.
fie filling in the center of each cookie; spread carefully to cover.
Combine the 1 cup reserved crumbs and nuts in a small bowl; toss to blend.
Sprinkle over filling.
Return to oven and bake 5 minutes more, or until topping is light brown.
Do not overbake.
Cool 2 minutes on cookie sheets, then transfer cookies to wire racks and cool completely.
If desired, sprinkle cookies with powdered sugar or cinnamon-sugar.