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1
Preheat oven to 350 degrees F.
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2
Line a 9x9x2-inch baking pan with foil, extending foil over the pan edges; set aside.
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3
In a medium bowl, combine flour, oats, apple pie spice, baking soda, and salt; set aside.
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4
In a large bowl, combine butter and shortening and beat with an electric mixer on medium to high speed for 30 seconds.
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5
Add brown sugar and beat until combined, scraping bowl occasionally. Beat in egg, maple syrup, and vanilla until combined.
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6
Beat in as much of the flour mixture as you can with the mixer.
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7
Using a wooden spoon, stir in any remaining flour mixture.
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8
Stir in nuts and dried apples.
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9
Spread dough into the prepared baking pan.
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10
Bake in the preheated oven for 25 minutes or until a toothpick inserted near the center comes out clean.
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11
Cool in pan on a wire rack for 30 minutes.
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12
Reduce oven temperature to 325 degrees F.
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13
Using the edges of the foil, lift the uncut cookies out of the pan and place on a cutting board.
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14
Carefully remove foil then using a serrated knife, cut mixture into thirds crosswise.
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15
Cut each portion into 3/4x3-inch slices, making a total of thirty 3/4x3-inch slices.
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16
Place slices, cut sides down, on ungreased cookie sheets and bake for 10 minutes.
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17
Turn slices over; bake for 10 to 15 minutes more or until dry and crisp. Transfer cookies to wire racks; let cool.
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18
To Store:
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19
Layer cookies between waxed paper in an airtight container; cover.
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20
Store at room temperature for up to 3 days or freeze for up to 2 weeks.
