Apple-Scotch Cookies

On Monday I declared the start of the school year as the "Unofficial" start of fall, so it's about time I shared a recipe to mark the occasion. 🍁

These cookies are chewy, cakey, and bursting with the flavors of apple, butterscotch and cinnamon, I wanted to eat them for breakfast and I wanted them for dessert with vanilla ice cream and a drizzle of butterscotch syrup. I'll be making these cookies again! 

Apple-Scotch Cookies

Serves: about 3 dozen cookies

Ingredients:

1/2 cup butter, softened to room temperature

3/4 cup light brown sugar

2 eggs

1 apple, peeled and grated (I used Honeycrisp)

1 tsp cinnamon 

1 tsp maple or vanilla extract

1 cup flour

1 1/2 cups Old Fashioned Oats (see note below)

1 1/2 cups butterscotch chips

1 tsp baking powder

1 tsp salt

Directions:

1. Preheat your oven to 350 degrees.
2. In a mixer fitted with a paddle attachment, beat your softened butter and light brown sugar together until light and fluffy - about 2 minutes. 
3. Mix in your eggs, one at a time.
4. Mix in your grated apple, cinnamon, and vanilla or maple extract. 
5. Next, add in your baking powder and salt and mix until evenly distributed. 
6. Lastly, mix in your flour and old fashioned oats. Mix in your butterscotch chips by hand until evenly distributed. 
7. Use a small cookie scoop to place on a parchment paper lined baking sheet, and bake until golden brown along the edges. Let the cookies cool on the cooking sheets for a few minutes, then place on a wire rack to cool completely. 
8. That's it! These cookies are fall in cookie form. 

*Note - You may need to add an additional 1/4-1/2 cups of oats to the batter if you get a particularly "juicy" apple. If the batter feels to loose, add in more oats until it can hold its shape when scooped.