Here's the recipe for my Apple Jack Cookies in process.
Reduce the apple juice. Start with 1 cup and boil it down to 1/4 cup.
Peel and chop the apples. I use Fuji apples, and I chop them with an alligator-style chopper, which gives me a uniform 1/4" cut. You'll need 4 good-sized apples to yield 3 cups of chopped apples.
Cream the creamables. Butter, dark brown sugar, white sugar, and cinnamon.
Combine the wet ingredients. Eggs, lemon juice, vanilla, and the reduced apple juice.
Add the wet ingredients to the creamables. Mix.
Combine the dry ingredients. Don't forget to grind the graham crackers before you measure. And don't forget to include the cinnamon chips.
Add the dry ingredients to the combined wet ingredients and creamables. Mix again.
Refrigerate, scoop, and sugar the dough. Turbinado sugar gives these cookies a great crunch.
Bake and enjoy: apples + cinnamon x oatmeal = delicious muffin top-like cookies.