Our family can’t decide how much barbecue sauce to add to our pulled chicken. I prefer a tiny bit of sauce, whereas some people like it to drip. You may use any quantity of barbecue sauce to make this easy recipe for pulled chicken. With a few flavor adjustments, you could also use this pulled chicken as a filler for tacos or as a protein for a green salad. Instead of pulling it, you might dice it and add it to a chicken salad with mayonnaise. Regardless of how you decide to prepare it, supper may be ready in less than an hour if you start it on the burner and finish it in the oven.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 1 ⅓ cups packed brown sugar
- ½ cup butter
- 1 large egg
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup chopped walnuts (Optional)
- 1 cup apples – peeled, cored and finely diced
- 1 cup raisins
- ¼ cup milk
- 1 ½ cups sifted confectioners’ sugar
- 1 tablespoon butter
- ½ teaspoon vanilla extract
- 2 ½ tablespoons half-and-half cream
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Beat brown sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in egg until combined.
- Combine flour, baking soda, salt, cinnamon, cloves, and nutmeg in a separate bowl.
- Stir 1/2 of the flour mixture into brown sugar mixture. Stir in nuts, apple and raisins, then stir in remaining flour mixture and milk. Mix well.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until edges are golden, about 10 to 12 minutes. Remove cookies to racks to cool slightly while you make the glaze.
- To make the glaze: Beat powdered sugar, butter, vanilla, and enough cream to make glaze of spreading consistency. Spread or drizzle on warm cookies.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 151 mg |
| Sugars | 32 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe about 20 years ago and lost it. With apple season upon us, I reunited with this recipe by fate, and so glad I did. It was great then, still fantastic! I recall the old recipe called for “shortening”. Those were the days… Thank you for still having this accessible.
The trick to these cookies is used parchment paper the first batch the bottoms got to crispy at 12 minutes and no paper the second batch was perfect at 10 minutes with paper
Very ymmy cookies and the ingredients are measured very well. The glaze is very sweet, next time I will only glaze half of the cookies for a less sweet option. The cookies are very good either way!
this was an awesome recipe!!! I LOVED these! the icing tastes so good on the cookies. These are one of my favorite cookies now!!! I followed the recipe exactly and I don’t think it needs any changes. Thanks for the recipe!!!
A delicious cookie with lots of spice! Others like it, too, but kept thinking that there was oatmeal in it, too (traditional oatmeal cookie ingredients in here). I did not add any walnuts as was listed as optional in the recipe, and it still worked out well. The only other change I made was adding a dash of cinnamon to the glaze which really complemented the cookies just right!
These are awesome!! Actually had a teenage boy ask for them as a thank you gift!
This was a very moist cookie and great for the fall. I used pumpkin spice creamer instead of half and half for the glaze and gave more of that fall festive flavor. I will make these again for sure!
These cookies are wonderful! I’ve made them twice now, both time doubling the batch because I had so many apples to use. The first batch I froze some and they were delicious when they thawed. Second batch none made it to the freezer. I have brought many to friends and that all love them as well! The only change I made was using butter in place of shortening! They glaze better when they’re cooled as it doesn’t melt off/soak in
OH EM GEE!!! So freakin amazing! The icing tops it off. I was nervous at first because it got REAL hard to stir, but that milk did a whole 180. I got 2 dozen cookies. I’ll definitely be making this again.
This recipe has good flavor, but the cookies didn’t hold up…. needs a little more flour.
really sweet. 2 kids loved them and 2 didn’t. Too sweet for me.
I was looking for a fugi persimmon cookie recipe, to no avail. So I decided to use this apple cookie recipe, substituuteing my persimmons for the apples and adding pecans and craisins for raisins. Absolutely yummy! My husband says, these are his new favorite cookies! Merry Christmas everyone!
It turned out sooo good! Can’t stop eating them!!!
Every fall I look for recipes to use up the apples I have growing in my yard. This one is a keeper.
Nice cookies! I followed some of the suggestions of the top reviewer: replaced shortening with butter, used 1/2 tsp baking soda & 1/2 tsp baking powder. I added the apples and raisins but not the walnuts. I’m gifting most of these, so you never know about nuts with people. Another time, I’d definitely add them. After they were baked, I realized that I forgot to add the 1/4 cup milk, and they still came out good! I followed the idea of adding cinnamon to the glaze and doing the plastic bag cut-out for piping. The next time I’d just do a thinner glaze. I also lowered the oven temp to 375degF and baked for 8-9 min, per another reviewer. Great fall cookie that I’ll surely make again!
I followed the recipe exactly except for the raisins which I discovered I was out of. Everyone loved them. I’ll be making these again.
I have made these 3 times in the last week, including for a cookie exchange, and they get nothing but rave reviews. My changes are used real butter, no nuts, regular milk, and baked at 375 for 12 mins on AirBake pans. I made simple icing of milk, powdered sugar, and a splash of vanilla and just drizzled over the cooled cookies on the cooling racks. I used one large granny smith apple, which is more than a cup but helps to keep the bulk of the cookie since I didn’t use nuts. I also soaked the raisins in hot water for a few minutes while I chopped the apple. I get about 32 cookies from a batch. My son is to the point of guarding these like gold and giving me the side-eye when I give them to anyone. Thank you for an amazing cookie.
My mother made these cookies every year starting in th 50’s or60’s. Not sure where they originated. My sister and I have continued the tradition. One year we decided to make them with butter instead of Crisco shortening. Never again. There is something about using the shortening makes them taste better. This recipe here is like the one Mom had. Everyone likes them
3 stars as written. I accidentally forgot the milk on the first batch and I actually thought those cookies were better than the ones with the milk added to the batter. I think next time I would use 2 tablespoons of milk and not a quarter cup. Also thought the baking temp was a little high. I baked at 375 for 10 to 11 minutes. Also thought there was way too much glaze. I only used half and piped it on in swirls. If I would’ve used all of the glaze it would’ve been way too sweet.
Made them with heavy whipping cream instead of milk and added the walnuts for some crunch. Turned out beautifully. 10/10 will bake again and can testify that they are wonderful with or without the glaze! Fabulous for fall.
So good!!