These are very cakey cookies and will satisfy any apple pie cravings. I used Granny Smith apples. When I was mixing the apple pieces in, I feared I had added too many, but the cookies come out just right and could actually use a little more. The pecans are lost, though, so you can either add extra or eliminate them entirely.
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup butter
2 tablespoons pancake syrup
1 1/4 cup apples, diced
1/2 cup pecans, chopped and toasted
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and syrup. Gradually blend in the flour mixture. Stir in apples and pecans.
Drop large tablespoons of dough onto prepared baking sheet.
Bake for 15-18 minutes, until cookies are browned around the edges. Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Yields 16 cookies.