Made with flavorful apple butter, nuts, and oats, these Apple Butter Oatmeal Cookies are little tastes of fall!
Apple Butter Oatmeal Cookies
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 I tried one I thought to myself that it tasted like fall. But I must say, I would welcome a batch of these cookies any time of year.
The combination of apple butter with brown sugar, oats, and nuts make these cookies absolutely fantastic. I bake a lot of cookies, and I have to say that these are one of my favorites in recent memory. Bake a batch for a sweet fall treat to share with friends and family.
What You’ll Need
- All-purpose flour – Measure by weight or spoon and sweep.
- Baking powder
- Oats – I prefer the texture that old-fashioned rolled oats give these cookies, but you can use quick oats if you like. The cookies will be flatter and less chewy. Be sure to substitute by volume, not weight.
- Unsalted butter – Set out the butter about half an hour before baking so it can soften properly.
- Brown sugar – Either light or dark brown sugar will work. Dark brown sugar has more moisture, so you may need a little extra sprinkle of flour.
- Apple butter – You can use store-bought or make your own. My Apple-Pear Butter works well, and you can scale it easily if you don’t want a big batch. But it’s so good and has so many uses that I’m sure the excess of a full batch won’t go to waste.
- Egg – Set out the egg when you set out the butter.
- Vanilla extract – Almond extract would also be good in these cookies.
- Chopped nuts – Pecan, walnuts, hazelnuts, almonds… whatever you like! If you want to make these without nuts, you can omit them. Just keep in mind that you’ll get fewer cookies due to that loss of volume.
All the spices in the apple butter mean that you don’t have to add any to the cookie dough. Of course, we all like different levels of spice in our baking. You can certainly add a bit of cinnamon or other spice to the dough if you like. Just take into consideration the flavor and spice of your apple butter before making any additions.
How to Make Apple Butter Oatmeal Cookies
These cookies are simple to make. You’ll need a couple of mixing bowls, a hand or stand mixer, and your trusty half sheet pans. If you have a 1-tablespoon cookie scoop, get that ready, too.
Prepare for baking. Gather all the ingredients, and heat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Mix the dry ingredients. Whisk together the flour, baking powder, and salt. Stir in the oats, and set aside.
Mix the wet ingredients. Cream together the butter and brown sugar with a hand or stand mixer on medium speed. Once they’re combined, mix in the apple butter followed by the egg and vanilla.
Combine the dry and wet ingredients. With the mixer speed on low, gradually add the flour mixture. Mix just until combined or a few streaks of flour remain. Stir in the nuts.
Portion the dough. Drop the dough by 1-tablespoon portions onto the pan. I recommend using a cookie scoop for quicker and more accurate portioning. Leave about 2 inches between the cookies.
Bake. The cookies will need to bake 10 to 12 minutes. When the centers appear set, they’re ready to come out of the oven. Then cool them on the pan for 5 minutes before transferring them from the pan to a wire rack to cool completely.
Tips for Success
- Don’t over-mix. Too much mixing means crumbly, flat cookies.
- Bake one pan at a time. Chill the dough between batches.
- If you reuse your pans, let them cool completely. Putting cookie dough on a warm baking pan will lead to over-spreading and uneven baking.
How to Store These Cookies
Place the cooled cookies in an airtight container. They should keep up to 3 days.
For longer storage, wrap the cooled cookies in plastic wrap and put in a freezer-safe bag or container. They should keep up to 3 months. Thaw on the countertop for a couple of hours.