I have a list of recipes that I plan to bake before my big holiday baking starts. I have a lot of Halloween candy in the house, but when it came time to bake, I just didn’t feel like chopping up candy for the cookies. Some days I am just tired! Hopefully I will get to those soon, as I certainly don’t need to eat all of that candy. I looked through the recipes that I have saved and came across this oat cookie.
I thought that I had some cranberry apple butter on hand, that my husband and I had recently picked up at a local festival. I did have that and I thought that would add an interesting twist to this recipe. You can use apple butter, but this is apple butter with a little extra flavor. Anything with apple butter is going to be a bit soft and sticky, and that was true for these cookies.
The original recipe said that it would make 3 dozen cookies, and I questioned that since it used 5 cups of flour/oats. I ended up making a little over 4 dozen cookies, and I don’t think that I would have wanted them to be any larger. They are sticky, so flattening them worked best with a slightly damp palm of my hand. They don’t look remarkably different once you bake them, but they are set. I baked mine closer to 13 minutes, and they remained soft. These have a great oat flavor, and I like the subtle addition of cranberry to these cookies.
2 cups flour
3 cups oats
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter, room temperature
3/4 cup sugar
1 cup packed brown sugar
2 eggs
3/4 cup cranberry apple butter
2 teaspoons vanilla
Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a medium bowl, whisk together the flour, oats, baking soda, salt, cinnamon, and nutmeg; set aside. In a large mixer bowl, combine the butter, sugar, and brown sugar. Mix on medium until the mixture looks like damp sand. Add the eggs, cranberry apple butter, and vanilla and mix again on medium until smooth.
With the mixer running on low, add 1/3 of the flour/oat mixture, mixing until nearly combined. Add another 1/3 of the flour/oats and mix, then add the remaining flour/oat mixture and stir until the dough comes together. The dough will be soft.
Scoop the dough into the baking sheet using a 1 tablespoon scoop, making dough balls about 1-1/4” in diameter. Flatten the cookies slightly.
Bake for 11-13 minutes, until the cookies are soft but set. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Recipe from Sweet, Savory & Sassy
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