Adding apple butter to oatmeal cookie batter will create the tastiest little cookie you’ll ever meet! These chewy cookies are great during apple season, or any time of the year when you want a dessert that’s a little bit unique. Slather a bit of apple butter on top of your cookie to enjoy the fresh sauce!
Coming to you from a sketchy motel in Salt Lake City tonight, friends. The whole motel ordeal hasn’t been ideal, but the reason I’m here in Utah is pretty awesome.
For now… Apple Butter Oatmeal Cookies! This is the yummiest version of the oatmeal cookie that I’ve ever met. I had a jar of Apple Butter sitting in my fridge for weeks and I taunted my boys with the idea of creating an oatmeal cookie with apple butter hidden inside. Every single day after school they asked me if I had made those cookies yet.. MOM?! The ones with the apple butter inside?!? Finally I made the dang cookies and they were a hit all around. Turns out, apple butter transforms cookies into magical magic.
HOW TO MAKE APPLE BUTTER OATMEAL COOKIES
Preheat oven to 350 degrees F and line baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugars, eggs and vanilla extract and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, baking soda, cinnamon and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Fold in the oats and apple butter. Mix until combined.
Using a medium cookie scoop, drop the dough by 1 1/2 tablespoons 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 9-11 minutes, or until edges are golden brown and centers are firm. Let cool.
Spread extra apple butter over the tops just before serving for extra deliciousness!
RECIPE NOTES
Replace 1/2 cup of the brown sugar with honey for a slightly healthier cookie.
A half cup of raisins would be delightful as an optional twist.
Spread extra apple butter over top of the cookies just before serving for an extra touch of fun and flavor!
Make your own Apple Butter (it’s so easy!) or you can find a jar at the store to make things even easier.
HOW TO STORE COOKIES
These cookies should be kept in an airtight container for 3 to 5 days in the refrigerator.
JELLIES AND JAMS RECIPES
Take advantage of all the the fruits and veggies that spring/summer/fall has to offer to make up a variety of sauces great for all your foods.
MORE APPLE RECIPES
Apple Pie Monkey Bread – Transform Apple Pie into a delicious monkey bread that you can eat with your fingers! Great as a breakfast for overnight guests or just a decadent snack.
Salted Caramel Apple Cheesecake – The only thing better than salted caramel apples? Salted Caramel Apple Cheesecake! This creamy, moist cheesecake is paired with cooked apples and drizzled with a salted caramel sauce.
Crockpot Pork Loin with Apples – Use this Slow Cooker Pork Loin with Apples recipe because it is such an easy, delicious dinner. Set it up in the morning and by evening you’ll have a hearty and healthy meal ready. Your Pork Loin will be tender and flavorful!
Salted Chocolate Caramel Apples – sprinkling of sea salt and a bit of chocolate turns Caramel Apples into an extravagant dessert.. Salted Chocolate Caramel Apples!
Apple Carrot Cake Muffins – Apples and carrots create the most delicious little muffin you could ever imagine. These babies are moist and yummy and will not last long in your kitchen. Great as a snack, breakfast or dessert!
Apple Butter Oatmeal Cookies
Ingredients
- 1/2 cup salted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 2 cups old-fashioned oats
- 1 cup apple butter
- Extra apple butter for topping, optional
Instructions
- Preheat oven to 350 degrees F and line baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugars, eggs and vanilla extract and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking soda, cinnamon and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Fold in the oats and apple butter. Mix until combined.
- Using a medium cookie scoop, drop the dough by 1 1/2 tablespoons 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 9-11 minutes, or until edges are golden brown and centers are firm. Let cool. Spread extra apple butter over the tops just before serving, if desired.
I made these this week — very yummy. The only problem was the loose density of the cookie makes it impossible to get off the cookie sheet in one piece. I had terrible times getting them up. I tried greasing the sheet, then increased the baking time to get it crispier, then let them cool on the sheet . All helped but only a little. What other tricks have u come up with to get them off the cookie sheets in one piece?
Hi Shelly, I’m so sorry that this happened. When you’re excited about a recipe and it doesn’t come out as expected, it can be frustrating. It’s hard to pinpoint why you had this issue. Common baking issues that can explain this in general – like old baking soda can impact cookies rising enough. Overmixing can also be a culprit. But it could be something completely else – I’m sorry I can’t get to the bottom of it. Did you add a little more flour to the remaining dough to see if it would help the cookies bind better? It sounds like you tried several good ideas.
No idea. I did mix them thoroughly so over mixing is possible. They had time to rest in the cookie jar so the moisture reached their resting consistency. They taste great, just not solid. I think next time I might try them as a bar and see if that is a solution.
I made these this evening. My homemade apple/pumpkin butter was on the runny side so I figured I would need to compensate in same way. I used an extra cup of oats. Mike consistency was still a bit off from what I would normally expect. I cooked for a few minutes longer and they came out a little cake like. Yummy mild flavor somewhere between a cookie and a muffin top. I am chilling the dough over night to see if that will help. Even as they are I think it’s a good recipe and makes for a great morning snack with coffee.
That’s a good way to look at it! It’s hard to find the little tricks to make cookies perfect for sure. So many variables! Thank you for checking in and sharing with me.