Bready or Not: Apple Butter Oatmeal Cookies

Posted by on Apr 18, 2018 in apples, Blog, Bready or Not, cookies | Comments Off on Bready or Not: Apple Butter Oatmeal Cookies

If you love apples and oatmeal cookies, this unique recipe combines those loves in a delicious new form!

Bready or Not: Apple Butter Oatmeal Cookies

These Apple Butter Oatmeal Cookies are thin and super chewy. Don’t substitute applesauce here. You need real apple butter, homemade or store-bought.

Bready or Not: Apple Butter Oatmeal Cookies

The dough can be finicky to work with. I use well-seasoned stoneware for my cookies, and I was surprised that my first batch completely stuck to the pan. After over a decade of seasoning the stoneware, that almost never happens!

Bready or Not: Apple Butter Oatmeal Cookies

The solution is simple: parchment paper. Keep it on the paper to bake and to cool, allowing the cookies to completely set. That doesn’t take long.

Bready or Not: Apple Butter Oatmeal Cookies

The end result is a thin, chewy oatmeal cookie with a rich apple flavor. I’ve never had anything quite like them!

Bready or Not: Apple Butter Oatmeal Cookies

Modified from Apple Butter Cookies in Best Loved Cookies & Bars by Taste of Home.

 

Bready or Not: Apple Butter Oatmeal Cookies

Bready or Not: Apple Butter Oatmeal Cookies

These Apple Butter Oatmeal Cookies require several hours of chill time prior to baking, and the use of parchment paper throughout the baking process. The dough can be sticky and finicky to work with, but the delicious result makes the effort worthwhile!

  • 1/4 cup (half stick) unsalted butter, softened
  • 2 cup brown sugar, packed
  • 1 egg
  • 1/2 cup quick oats
  • 1/2 cup + 2 Tablespoons apple butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup golden raisins

In a large bowl, cream together the butter and sugar. Beat in the egg, oats, and apple butter.

In a separate bowl, sift together the dry ingredients. Gradually mix them into the butter mix, followed by the pecans and raisins. Cover dough with plastic wrap and refrigerate for several hours or overnight.

Preheat oven at 350-degrees. Prepare a baking sheet with parchment paper; note that the paper is a necessity, as this dough is very sticky. Scoop dough by teaspoonful, with lots of space between each dollop to account for spreading.

Bake for 15 minutes or until set. Use parchment paper to lift the cookies onto a rack to cool, and put fresh paper on the cookie sheet. Prepare the next batch. By the time the next cookies are baked, the previous batch should be set and ready to move off the cooling rack.

Pack cookies with parchment or wax paper between layers, as they might stick together.

OM NOM NOM!