Short fall days and cool, crisp nights means it's time to start baking. Apple Butter is a fall must around here. It’s such a delight to spread on biscuits, bagels, and more. And it’s a great ingredient for baking, too. With this recipe for Apple Butter Oatmeal Cookies, apple butter adds wonderful flavor and texture to nutty oatmeal cookies.
These little guys are perfectly soft, chewy, and flavorful. The warm, delicious spices and sweet fruit from the apple butter add such a lovely taste. The first time we tried one we thought that it tasted like fall.
The combination of apple butter with brown sugar, oats, and nuts make these cookies absolutely fantastic. We post a lot of cookie recipes and of course bake a lot of cookies, and we have to say that these are one of our favorites in recent memory. Bake a batch for a sweet fall treat to share with friends and family.
1 & 1/4 cups (150g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 & 1/2 cups (149g) old-fashioned rolled oats
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) firmly packed light brown sugar
1/2 cup apple butter (Waterford Bee Co. Apple Butter)
1 large egg
1 teaspoon vanilla extract
OPTIONAL 3/4 cup chopped nuts, such as pecans or hazelnuts
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
Using an electric mixer on medium speed, beat the butter and brown sugar until thoroughly combined. Mix in the apple butter. Add the egg and vanilla, and mix well.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the nuts.
Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2 inches between cookies.
Bake 10 to 12 minutes, or until the centers appear set.
Cool on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.