This apple butterscotch cookie recipe is one you are going to want to keep around. I consider this a family recipe even though I am certain we did not create it. I do not come from a family of bakers, but rather a family that enjoys a GOOD baked treat. This recipe has been made by my mom for years and is one she passed on to me in a cookbook she put together for me when I moved out. It is always a crowd pleaser and one that people will most certainly ask you for the recipe. The combination of the apples and butterscotch makes these cookies the perfect fall treat. Put them out at your holiday gatherings and see what I mean.I am keeping this post simple as these cookies are really easy to make. And everyone needs apple cookies in their life. You make a simple cookie batter and then include a few key ingredients to make them next level. These cookies have all the flavors of fall including nutmeg, cinnamon and cloves. These flavors really shine through so you will want to make sure you are using quality spices (have you noticed the new packaging on the J.R. Watkins spices? I love the round glass bottles and can’t wait to get through all the spices so I can repurpose them as little bud vases!). Since I have no baking background, here is where I tell you to use your best baking judgement. I know there are “better” apples to use for baking. I just chose a good old red delicious. I think they taste amazing but if you feel like you want to swap it out for another type, by all means, be my guest. And here is probably the biggest tip I can give you about making this cookie recipe: DO NOT open the bag of butterscotch chips too early or you will eat them all and you won’t have any left for the cookies. Not like that has really happened or anything…(hangs head in shame).Add the apples and butterscotch chips to the cookie batter and mix it up. You may be looking at the photo above and thinking to yourself, “Dang, yo. Those apple chunks look really big.” And you would be right. You will want to chop your apples a little (or a lot) smaller than I did. It doesn’t ruin the cookies, said the girl who ate the whole batch in 2 days, but the texture would be better if they were smaller.Plop the batter on some sheet pans and throw them in the oven. These cookies are pretty cakey so, again, if you see a way to fiddle with the recipe to make them more to your liking, do it!I added a little bit of Maldon sea salt to some of the cookies before baking to see if that made a huge flavor difference. I don’t think it did. But if you want your cookies to be super trendy then add some and make sure your food tag says “Salted Apple Butterscotch Cookies.” We wouldn’t want a party guest to overlook these cookies because they aren’t hip enough.And then eat the heck out of these apple butterscotch cookies.
- 1 1/4 cup firmly packed brown sugar
- 1/2 cup soft butter or margarine (duh, use butter)
- 2 eggs
- 1/4 cup milk
- 2 cups sifted all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1 1/2 cups chopped apples
- 1 cup chopped walnuts (I didn't use walnuts because nuts are the devil in our house)
- Approximately 6 ounces of butterscotch chips
- Cream together brown sugar and butter.
- Add eggs and milk; beat well.
- Mix and sift flour, baking powder, salt and spices; stir into creamed mixture.
- Stir in apples, butterscotch chips and walnuts, if using.
- Drop by tablespoon on well-greased baking sheets (or use parchment).
- Bake at 400 degrees for 10 to 12 minutes.
- Remove from baking sheets immediately; cool on racks.
- Makes about 4 dozen cookies (or 2 dozen if you made ginormous cookies like I did).
Disclosure: I was sent spices from J.R. Watkins. It was my choice to use them in this recipe. And I will continue to use them because they are great.