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Apple Butter Cookies

My mother used to bake these mouthwatering cookies for an after-school treat. Though it's been 55 years since I first found out about them, I still savor the smell that fills the house as these cookies bake. They stay moist and fresh for a long time, or the dough can be stored in the refrigerator for several days so you can bake as you need them.—Dorothy Hawkins, Springhill, Florida
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min.
  • Makes
    about 2-1/2 dozen


  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/2 cup quick-cooking oats
  • 1/2 cup apple butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons whole milk
  • 1/2 cup chopped nuts
  • 1/2 cup raisins


  • In a small bowl, cream butter and sugar. Beat in egg, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
  • Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350° for 15 minutes or until set. Remove to wire racks.
If Cooking for Two: Freeze baked cookies in tins or freezer bags for the months ahead.
Nutrition Facts
2 each: 185 calories, 6g fat (2g saturated fat), 23mg cholesterol, 177mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 3g protein.
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Average Rating:
  • 2124arizona
    Jul 3, 2017

    These cookies didn't rise much, but had a excellent flavor.

  • Grama Bev
    Oct 28, 2015

    We have home grown apples; these are delicious and easy to make. I let them sit for 2 minutes on the cookie sheet; they are nice for Fall coffee.

  • barnard1
    Feb 6, 2014

    I changed my receipt to maple syrup and no nuts or raisins the cookies were amazing and school friendly

  • mmdoll
    Jan 31, 2014

    These cookies had a good flavor, but turned out flat. I've tried them twice now and added extra flour the second time and they weren't any better. I will not make them again.

  • maritab
    Apr 26, 2013

    No comment left

  • pinkiepie
    Oct 16, 2012

    Mine too turned out flat and even dark on the sides. They tasted good but not to nice looking so think I will try some thing else. I was trying to use some apple butter I had made.

  • kjv1611_girl
    Sep 6, 2012

    These were okay.I added the extra flour like someone suggested, but my first batch wasnt very sweet. So for the second batch I sprinkled some Cinnamon Sugar on top. Those were pretty good.

  • prettybluiz
    Dec 8, 2011

    This cookies are delicious and very moist. I baked them on a cooking stone and they did not flatten out. I made a second batch using mini semi-sweet chocolate chips. They too were delicious. This recipe is a keeper.

  • cynda53
    May 30, 2011

    I doubled the recipe and added about a quarter cup more flour and mine came out fine and not flat.

  • Bess93
    Mar 12, 2011

    Good flavour and turned out soft and chewy. However, they went way flat! From the picture provided I expected them to be fluffy, but they were really flat. I would make them again though because they did have a good flavour.