Apple Butter Cookies

Name: Apple Butter Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 2-1/2 dozen.
Ingredients: 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

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

Ingredients

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

Directions

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.

Originally published as Apple Butter Cookies in Reminisce September/October 1992

Reviews

My Review

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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.
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.
Ralph and Joyce

Dec 30, 2010

cookies are very tasty,wondering why they came out flat,they were refridgerated at lease 30 min.