Back in college, I substituted apple sauce for half the butter when making chocolate chip oatmeal cookies. They were always a hit and so I thought I’d try it again. While shopping at Trader Joe’s for baking ingredients, I ran across an assortment of “butters.” Pumpkin Butter, Mango Butter, and Honey Apple Butter. Since apple butter is sweeter than applesauce, I left out the white sugar and vanilla in the recipe. I added some cinnamon to bring out the cider. The cookies turned out great and were a hit at our fire pit party. I stored a portion of the dough in the fridge to baked the next day. This batch didn’t look as pretty, but were much richer than the first batch.
Here is the recipe if you’d like to try for yourself:
1/2 cup salted butter, softened
1/2 cup Trader Joe’s Apple Butter
1 cup packed light brown sugar
2 large eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
3 cups quick cooking oats
A dash of cinnamon
1 cup semisweet chocolate chips
- Preheat the oven to 325 degrees F.
- In a large bowl, beat the butter until creamy. Add the apple butter and mix. Beat in the brown sugar until smooth. Beat in eggs one at a time. In a separate bowl combine the flour and baking soda; stir into the butter mixture until well absorbed. Mix in the quick oats, cinnamon, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake of 9 to 11 minutes until golden on the edges. Allow cookies to cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.