This is an autumn twist on one of my favorite cookie recipes: banana oatmeal chocolate chip, by Two Peas & Their Pod. I swapped mashed banana for apple butter, replaced chocolate with currants, and added pecans and a heaping teaspoon of cinnamon. Apple butter, a mixture of pureed apples, cinnamon, cloves, and other spices, is available at many grocery stores and farmer’s markets this time of year, but can also be prepared at home, typically in a slow cooker.
Apple Butter Oatmeal Cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
3/4 cup brown sugar
1 egg
1/2 cup apple butter
1 teaspoon vanilla
2 cups oats
1/2 cup pecans, roughly chopped
1/3 cup currants
Preheat oven to 350 °F and line two baking sheets with parchment paper.
In a small bowl, combine flour, baking soda, cinnamon, and salt. Set aside. In a large mixing bowl, cream together butter and sugar until light and fluffy, about one minute. Mix in egg, vanilla, and apple butter until smooth. Gently stir in flour mixture until just combined. Add oats, pecans, and currants.
Spoon heaping tablespoonfuls of dough about an inch apart onto prepared baking sheets. Bake for 16-18 minutes, until golden brown. Remove from baking sheets to cool. Store in an airtight container at room temperature.
Baker Without Borders 