Christy Jordan’s Apple Butterscotch Oat Cookies

“These oat cookies are a great way to put those delicious orchard apples to use, and they pack well, so add one to your kids’ lunchboxes this week. Don’t forget a little note telling them they are the apples of your eye and as sweet as this cookie!”
Christy Jordan , Contributing Editor

Apple Butterscotch Oat Cookie Recipe
Yield: approximately 24 cookies
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  1. 2⁄3 cup all-vegetable shortening
  2. 1⁄2 cup butter, softened
  3. 1 3⁄4 cups firmly packed light brown sugar
  4. 1 large egg
  5. 1 teaspoon distilled white vinegar
  6. 1⁄2 teaspoon baking soda
  7. 1 1⁄2 cups all-purpose flour
  8. 1⁄2 teaspoon salt
  9. 3 cups old-fashioned oats
  10. 1 1⁄2 cups chopped cooking apple, such as Braeburn
  11. 1⁄2 cup butterscotch chips
  1. Preheat oven to 375°. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine shortening, butter, and brown sugar; beat at medium speed with a heavy-duty mixer until fluffy. Add egg, beating until combined. Add vinegar and soda. Gradually add flour and salt, beating until blended. Add oats, apple, and butterscotch chips, beating until blended (Dough will be thick.)
  3. Using a 2-inch ice cream scoop or 3 level tablespoons per cookie, scoop dough onto prepared baking sheet, placing cookies 2 inches apart. (Dough will spread.)
  4. Bake cookies in batches until edges are golden brown and centers are almost set, 15 to 17 minutes. Remove from oven; let cool on baking sheet until cookies can be easily removed with a spatula, about 5 minutes. Let cool completely on a wire rack.
Taste of the South



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