To start your apple pie filling, add the brown sugar, granulated sugar and cinnamon to a medium saucepan. Pour in the lemon juice and water. Stir well to combine. Mix in the diced apples.

Heat the apple pie mixture over medium heat until it comes to a boil. Once boiling, reduce heat to low and simmer until your apples are tender, about 8-10 minutes. Stir occassionally.

While the apples are simmering, start on your cookie dough by whisking your dry ingredients together in a large bowl - the all-purpose flour, bread flour, cream of tartar, baking soda, baking powder, kosher salt, and cinnamon.

In a stand mixer or hand mixer, cream the granulated sugar and butter together.

Add in the eggs and vanilla, mixing until well incorporated.

Using a 1/2 cup measuring cup, add the flour mixture in slowly 1/2-1 cup at a time. Mixing just until incorporated. You don't want to over mix.

Chill the cookie dough in the refrigerator for at least 2 hours. Important: DO NOT to skip this step! This ensures you'll have those thick, yet still soft, cookies.

By now, the apples in your apple pie filling should be tender. Pour about half of the liquid produced into a small bowl. Whisk in your cornstarch to this bowl and then add back to the saucepan. Continue to cook on low, stirring consistently until the filling has thickened.

Pour the filling into a bowl to cool to room temperature. If not using in the next two hours, store in the refrigerator until you are ready to bake your cookies.

While your dough is setting, you can prep your cinnamon sugar coating by whisking the cinnamon and sugar together in a small bowl and setting aside until ready to use.

Once your cookie dough is chilled, line a large cookie sheet with parchment paper and preheat your oven to 350 degrees.

Using a large cookie scoop, fill the scoop with dough. Using your thumb press the dough down in order to create a pit for the filling. Add about 1 tsp to the pit and then push the dough back over the filling with your fingers. Roll in the cinnamon sugar mixture and place on the cookie tray. I can usually fit around 6 cookies on my tray.

Bake for 12-14 minutes, until the edges are slightly brown.

Allow them to rest on the tray for an additional 5-10 minutes before moving to a cooling rack. This will allow them to finish cooking.

Cookies will last up to 3 days in an air-tight container at room temp or you can store in the fridge for up to 5 days.