I finally had a chance to visit the family farm this fall just as apple season was wrapping up and in time to find the farm store shelves chock full of all my fall favorites. Typically I leave half a suitcase worth of space available to pack full of apples to bring back to California with me (sorry, California, you may have the perfect terroir for wine, but Washington County, NY has you beat for apples.)
Unfortunately, I had too many other stops on this trip to pack much extra weight, so I took just enough to snack on all the way home, plus a few extras for baking up for friends.
Mom had a nifty new apple cookbook on her kitchen counter that had some great dessert recipes I am looking forward to trying. One of them inspired this cookie recipe.
I love apples in cookies because the fruit helps keep them soft and moist. I used a RubyFrost apple, which is a new variety developed by Cornell University that my family has been testing out. People love their red color, but I like their crunchiness and their slightly tart flavor, perfect for a sweet baked treat like this.
The original recipe called for a bunch of shortening, which I haven’t cooked with in ages and really have no desire to keep on hand. I came across another version that skipped the shortening and sounded like it had just the right balance of apples and spice, with enough wiggle room to manage an addition of butterscotch. So I mixed-and-matched the two, and here’s the result!
The original recipe recommended these cookies be served with vanilla ice cream. I couldn’t agree more (obviously). But my Book Club friends and husband enjoyed them just as much all by themselves, too. I recommend trying them both ways for good measure. Enjoy!
Oatmeal Apple Butterscotch Chip Cookies
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 3/4 cup quick rolled oats
- 1 medium apple peeled, cored, and chopped into 1/4 inch pieces
- 1/2 cup butterscotch chips
- In a medium bowl, mix together the flour, cinnamon, nutmeg, baking soda, and salt.
- Fit stand mixer with paddle attachment and beat the butter, brown sugar, and granulated sugar until smooth. Add in the egg, and then the vanilla, mixing well after each ingredient.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the oats, followed by the chopped apple and butterscotch chips.
- If your dough is soft and a little too lose to hold its form, cover and refrigerate for 30 minutes before scooping onto baking sheets. If it is firm enough, skip this step.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Remove the dough from the refrigerator and using an ice cream scoop place rounded scoops of dough, approximately two tablespoons, onto the prepared baking sheets.
- Bake for 20-25 minutes, or until edges are golden brown.
- Remove from the oven and allow to cool on the baking sheet for about 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Yields: 22-24 cookies
Recipe adapted from: Live Well Bake Often