How many of you are huge butterscotch fans? What about caramel? Now, how many of you know the difference between butterscotch and caramel? It’s pretty simple really. Butterscotch uses brown sugar and Caramel uses white sugar when you make them both. Pretty simple, eh? Well I always have caramel on hand but rarely butterscotch. A while back I bought a few bags of butterscotch chips in hopes to use them in something but honestly I kind of forgot about them. It happens. Trust me, if you saw just how much baking ‘stuff’ I have, it’s far from the norm. I have an entire ROOM dedicated to cooking and baking – just for supplies. And we’re not talking a pantry or kitchen either. We’re talking a 13×13′ room just for MOI! Anyway I was cleaning up the room and found these chips and the guilt set in. I hate forgetting I have stuff. I used to keep a clipboard in the room that when I took something out I checked it out (helps with inventory) or when I added more stuff I added it to the sheet. But since we’re still in the middle of the remodel I’ve lost my clipboard.
I grabbed these beauties and brought them up to the kitchen to incorporate into something yummy. Since I had picked up some apples the day before I wanted to combine the two. And since I was having family up I wanted a dessert they could take home. Cookies… simple enough.
These cookies were unbelievable! Like we’re talking one of the best apple cookies I’ve ever had!
They were so tender and soft full of chunks of apples and butterscotch. I’ve made cookies like these before but never thought to put in the butterscotch chips nor make a butterscotch drizzle for the top. Caramel has always been my apple ‘wife’ if you will. But this, this flavor is just so… so… creamy I think is the best way I can describe it.
Now you can really use just about any flavor apple in these but I just love Gala apples. They just taste amazing in baked goods. They just marry beautifully with butterscotch.
For these I ended up making them in a Whoopie Pie pan as I wanted them perfectly round. They make for a better presentation I think. While you don’t need the pan to make these I would strongly suggest getting one. You’ll use it in umpteen different ways!
As you can tell I was having a field day shooting these cookies (not to mention eating as well)! I just love the colors of Fall and the orange hue of the cookies complimented the red and yellow tons of the apples. We eat with our eyes and right about now my eyes are getting fed quite nicely!
Now Mr. Fantabulous is finicky when it comes to desserts. See he’ll tell everyone that he’s “not really a dessert person” but yet he’s the very first to ask “what’s for dessert” after dinner. LOL However he’s a loving husband and tries everything I make (well okay, he kinda has no choice) but it’s not like I have to twist his arm. Both he and my family loved these. The apples softened during baking and the chips got all melty and creamy. This cookie truly tasted like Autumn.
Just imagine having one of these with a hot cup of apple cider or maybe Hot Toddy! Mmmm!!!
So as I was making these the kitchen smelled like pure heaven! There’s something soothing and comforting about apple cinnamon when it gets warm. What I’ll do often is after I peel an apple I’ll put the peels, core, a few cinnamon sticks, a couple cloves, maybe an extra apple cut up and just enough water to cover it. I’ll put that in a pot on the stove and just simmer. It makes the house smell amazing! Just keep an eye on it so the water doesn’t evaporate. Just add more water. Then when you’re done, just put the stuff in a bowl, store in the fridge and reuse (just add more water) next time you want to simmer another pot.
It was funny as I was doing the drizzle on these. At this point Mr. Fantabulous’ nose had got the better of him and brought him out to the kitchen. As I just got done drizzling the first one he commented “Honey, I think you should do them this way – make it so the drizzle goes over the sides, not just on the top.” At first I gave him a strange look and then smiled, took his advice (even though I was doing that already) and drizzled away looking up at him for approval. Hehe. I love when he helps me out actually. Though I swear there are days I have to hide the brownie batter or chocolate chip cookie dough from him otherwise he’ll eat the entire thing before I get any in the oven. LOL
So you’re mission this week is to go get some locally grown apples, pick up some butterscotch chips and make these! Also if you don’t have a Whoopie Pie Pan, you can order one off of my TKW Amazon Store! You’re are definitely going to need one for the holidays!Print
- 1 cup of unsalted butter, room temp.
- 1 cup of brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1 1/4 cup of flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups of old-fashioned oats
- 1 1/2 cups butterscotch chips
- 2 medium Gala apples, peeled, cored and chopped small (1/4” cubes)
- 1–2 tsp vegetable oil
- Preheat the oven to 350F, rack in the middle.
- Lightly spray Whoopie Pie Pan . If you don’t have one, line a Cookie Sheet with parchment paper and very lightly spray it.
- In the bowl of a Stand Mixer fitted with the paddle attachment, cream the butter and sugar until creamy.
- Add in the eggs, one at a time mixing just until incorporated.
- Add in the vanilla and blend.
- In a separate bowl mix together the flour, baking soda, salt and cinnamon.
- With the mixer on low add in flour mixture until blended.
- Add the oats and mix until just combined.
- Remove the bowl from the mixer, scrape off the paddle.
- Using a sturdy spoon or spatula, fold in the apples and 1 cup of the butterscotch chips.
- Place 1/4 cup into each whoopie pie cavity or on the cookie sheet, 2” apart.
- Bake for 9 to 11 minutes.
- Remove the pan from the oven and place the pan on a cooling rack allowing the cookies to cool in the pan for a minute.
- Using a spatula, carefully remove the cookies from the pan and place on a cooling rack.
- While the cookies are cooling, place the remaining butterscotch chips and vegetable oil in a microwave safe bowl and microwave in 15-20 second increments until smooth and creamy.
- Using either a piping bag, plastic baggie with the tip cut off or just a spoon, drizzle the butterscotch over top.
- Allow to cool completely.
- Store in an airtight container.