It’s apple season! Apparently my husband Bill thought so too, as he recently picked up this publication at the grocery store check-out. Bill used to work at an apple orchard during high school and still loves anything with apples. When he arrived home from the store he announced there was a surprise for me in one of the bags. I found the magazine in the bag with eggs, butter, and brown sugar so I knew that was a huge hint to bake something.
If you see this at your grocery check-out, buy it if you love apples. It’s a good one. For breakfast you’ll find apple pancakes, doughnuts, granola, and more. Cakes and cupcakes have everything from snacks to bundt and layer cakes; the muffins and breads pair apples with berries; pies, tarts, crisps, and crumbles are always favorites; and apples are also offered in recipes for savory dishes and beverages. I have many pages marked with post-it notes.
I quickly found the recipe I wanted to make. Not only has Bill been asking for some cookies, my daughter Kristina recently brought over a jar of her homemade apple butter from a recipe she found in the New York Times. Under the “Pies, Tarts, and Other Treats” I found the perfect cookie to make: “Oatmeal-Raisin Sandwich Cookies with Homemade Apple Butter.” The apple butter doesn’t have to be homemade, store bought is just fine too. I was just happy to use Kristina’s jar as you can see in the photo.
They were a huge hit. The cookies are so flavorful and when sandwiched together with apple butter, they are taken to a whole new taste experience. I used a 1-inch cookie scoop which I found made cookies of exact equal size for sandwiching together, but you could use a larger scoop if desired.
Enjoy a taste of autumn with these incredible cookies!
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats
- 1-1/2 cups dark raisins
- 1 jar homemade or store-bought apple butter, chilled
- Heat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
- In large bowl of electric mixer, beat butter and both sugars on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add egg and vanilla and beat until combined. Add reserved flour mixture and oatmeal, and beat on low speed until combined. Fold in raisins.
- Using a 1-inch or 1-1/2-inch cookie scoop, drop dough two inches apart on baking sheets. You can also drop dough by rounded tablespoons but try to make them the same size.
- Bake until set and golden brown around the edges, about 10-12 minutes. Remove cookie sheet and let cookies cool on the baking sheet for 1 to 2 minutes, then transfer to wire racks to cool completely.
- To assemble, place about a tablespoon of the chilled apple butter on the flat side of one cookie and then top with another cookie, rounded side up. Repeat to fill remaining cooled cookies.