So, I’m on a bit of an apple kick. I welcomed Fall on here with an Apple Pie Spice Cake, I recently made an Apple Fritter Bread that I will be sharing very soon and today I am bringing you a recipe for Apple Butterscotch Cookies. They do say an apple a day keeps the doctor away, but, I am just not sure if that also applies to apples baked into desserts.
These cookies are perfect for Fall. Not just because of the apples, but because the cinnamon and butterscotch in these cookies would pair perfectly with a hot cup of tea or cider. Both of which are a welcome relief to combat the slight chill in the air of a perfectly crisp Fall day. As for the texture, they are firm around the edges and perfectly soft in the middle. The ideal combination of any cookie.
Apple Butterscotch Cookies
2 ½ cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
2 sticks unsalted butter, at room temperature
3/4 cup sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 Granny Smith apple peeled and diced
1 cup chopped walnuts
1 cup butterscotch chips
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl whisk together the flour, cinnamon and baking soda and set aside.
In a large bowl, using a hand mixer on medium speed, cream together the butter and both sugars until creamy. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla extract.
Add the flour mixture to butter mixture and beat on low until just incorporated.
Add in the diced apple, chopped walnuts and butterscotch chips and mix until everything is well combined.
Use a cookie scoop to drop the dough on the prepared baking sheets. Bake in the preheated oven for 13-15 minutes, until the cookies are set on top and starting to brown around the edges.
Transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Recipe first appeared on Bead Yarn & Spatula.