Apple Pie Cookie Bars

To make the Snickerdoodle crust:

In a stand mixer with the paddle attachment, cream together butter and sugar until light and fluffy (you can also use a hand mixer). Add egg and mix on low until incorporated. Add cream of tartar, baking soda, vanilla and flour and mix on low until combined. Press into a greased 9×13 pan. Sprinkle cinnamon sugar on top of crust. Set aside.

To make the oatmeal raisin topping:

In a bowl of hot water, soak the raisins until plump (about 5 minutes).

In the same mixing bowl that you used for the Snickerdoodles, cream together butter and sugars using the paddle attachment. Add egg and vanilla and mix on low until incorporated. Add flour, baking soda, cinnamon, cloves and salt and mix until combined. Add oats and mix. Drain your soaked raisins, add them into the mixing bowl, and mix on low until incorporated. Set dough aside.

To make the apple pie filling:

Peel and thinly slice apples. Place them in a microwave safe bowl and pour lemon juice over the apples. Mix to get the lemon juice distributed. This won’t add flavor but will keep the apples from turning brown. Cook the apples on high in your microwave for about 4-5 minutes until slightly softened and liquid is in the bottom of the bowl. Drain the apples, mix with 1/4 cup cinnamon sugar, and let them rest for about 5 minutes. Drain the apples again (you want to get rid of as much moisture as possible or you’ll get soggy bars) and place them over the top of the Snickerdoodle crust. Preheat oven to 350 F.

Spread the oatmeal cookie topping over the apples. I took chunks of the dough, flattened them in my hands, and then placed them on top of the apples. You want the dough to be about 1/8-1/4 inch thick.

Bake at 350 F for 30-35 minutes until crust is lightly browned. Cool before slicing and serving. Bars last about 4 days before they get really soggy from the apples.