This post, for Butterscotch Apple Oat Cookies, is sponsored in conjunction with AppleWeek. I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. This post contains affiliate links. If you purchase though a link I receive a small commission at no additional charge to you. All opinions are mine alone.
I love cookies that have oatmeal in them. I love the chewy texture it brings to the cookie. It’s kind of funny that I do like oatmeal in cookies because I do not enjoy eating a bowl of oatmeal. I much prefer cooking with oats.
When I think of fall flavors I I think of apples, of course, and butterscotch. I tossed the oats in for good measure. It was just the right thing to do.
The scent of fall wafted through the house while these were baking. It brought kids out of Saturday hiding to see what was baking. A tall glass of milk and a couple of warm, just from the oven, cookies later and they were deemed delicious.
My foodie loving kid did offer up some alternative suggestions, because he’s creative that way. He thought caramel chips in place of the butterscotch would be a nice change up. He also thought leaving out the chips all together and using dried cranberries would be good. They would be more like a breakfast cookie but no matter when you serve them they are a welcomed treat.
Butterscotch Apple Oat Cookies
- 1 cup flour
- 3/4 teaspoon apple pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, I used Imperial
- 1/4 cup sugar, I used Imperial
- 1 large egg
- 1 teaspoon vanilla extract, I used Rodelle Gourmet Vanilla Extract
- 1 1/2 cups oats, I used Flahavan's Irish Oatmeal
- 3/4 cup butterscotch chips
- 1 medium apple, peeled, cored and finely chopped, I used Envy Apples
Preheat oven to 350 degrees. F. Line cookie sheets with parchment or silicone baking mats.
In a large bowl, combine the flour, cinnamon, nutmeg, baking soda and salt. Set aside.
Using a mixer beat together the butter and sugars until combined. Add in the egg and vanilla, mixing well.
Slowly add the flour mixture to the wet mixture and mix well. Mix in the butterscotch chips, oats and chopped apple until incorporated.
Using a 2 tablespoon scoop, drop onto prepared baking sheets. Bake at 350 degrees F for 13 - 15 minutes or until edges begin to brown.
Remove from the oven and cool 3 minutes on baking sheet before removing to cooling rack to cool completely.
Store in an airtight container up to 3 day.
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Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.