Apple Crisp Cookies

• 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

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

butter, brown sugar, vanilla, oats, flour, baking soda, salt, water, topping, apple pie filling, almonds

Taken from www.food.com/recipe/apple-crisp-cookies-70438 (may not work)