Put your fall apple harvest to good use in these Butterscotch Apple Oat Cookies. If you’re a fan of butterscotch, you’ll also love these cookies.
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.