Forget pumpkin spice everything, these Apple Butterscotch Oatmeal cookies are a Fall favorite!
How many of you are huge butterscotch fans? What about caramel?
The Difference Between Butterscotch and Caramel
Butterscotch uses brown sugar and Caramel uses white sugar when you make them both. Plus the ingredients are combined in different order
This recipe started with guilt. You see I had found a bag of butterscotch chips in my pantry that I forgot I had. I needed to use them up as I hate to waste food.
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 or 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 use just about any flavor of 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 tones of the apples. We eat with our eyes and right about now my eyes are getting fed quite nicely!
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 of 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 it in the fridge, and reuse it (just add more water) next time you want to simmer another pot.
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 are definitely going to need one for the holidays!
Harvest Apple Butterscotch Oatmeal Cookies
Forget pumpkin spice everything, these Apple Butterscotch Oatmeal cookies are a Fall favorite!
Ingredients
- 1 cup of unsalted butter, room temp.
- 1 cup of brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 1/4 cup of flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon 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 teaspoon vegetable oil
Instructions
- 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.
- Fold in the apples and 1 cup of butterscotch chips using a sturdy spoon or spatula. 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 them 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. Drizzle the butterscotch over top using a piping bag, plastic baggie with the tip cut off, or just a spoon. Allow to cool completely.
- Store in an airtight container.
Notes
I strongly suggest purchasing a Whoopie Pie Pan .
Another great investment are these Cookie Sheets! They are AMAZING!
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