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!
Course: Dessert, Snack
Keyword: apple, cookies
Author: Beth Cato
1/4cupunsalted butterhalf stick, softened
1/2cup+ 2 Tablespoons apple butter
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.