When I was in college, I always looked forward to the first day of Fall. I knew that I wouldn’t have to walk to class anymore in the sweltering heat, apple orchards were in full swing, and all the local bakeries would put out there Fall items. To me, nothing tastes more like Fall than apple butter.
My favorite cookie of all is the humble Oatmeal Raisin. I’m one of the odd ducks who gets disappointed when I bite into a Chocolate Chip and realize it’s not Oatmeal Raisin. So naturally, I wanted to spice it up for the beginning of Fall. These cookies are warm, rich, and hearty; perfect for the falling temperatures outside.
Ingredients
- 1/2 cup butter, softened
- 1 cup brown sugar, lightly packed
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 3 cups old fashioned oats
- 2 large eggs
- 3/4 cup apple butter
- 1/2 cup raisins
- 2 tsp vanilla extract
- 1 tbsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp nutmeg
Instructions
1. Preheat oven to 350 degrees. In a large mixing bowl, combine butter and both sugars until the mixture resembles the consistency of wet sand. Add the eggs, apple butter, and vanilla extract.
2. To the same bowl, add the flour, raisins, cinnamon, nutmeg, salt, and baking soda. Stir to combine well and then add the oats one cup at a time until everything is incorporated.
3. Scoop cookie dough out onto a parchment lined baking sheet using a medium cookie dough scoop or one rounded tablespoon. Using damp hands, roll them into a ball (roughly the size of a golf ball).
4. Bake the cookies for 12 minutes, or until the tops and bottom edges begin to turn a deep golden brown. Remove cookies from oven and let sit for 15 minutes to “set”.
See other cookie calendar recipes:
- January: Brown Butter Chocolate Chip
- February: Loaded Red Velvet White Chocolate Chip
- March: Thin Mints
- April: Peanut Butter Stuffed Double Chocolate
- May: Kentucky Brown Butter Cake
- June: Lemon Thyme Shortbread
- July: S’more’s
- August: Blueberry-Lemon Ricotta
