There is nothing less satisfying than using up a jar of homemade canned jam, fruit butter, chutney, pickle. You might think the dearest satisfaction comes from the process of canning – and yes, it is second on the list of amazing food feats. But when you make something, store it away in your pantry, only to dig it out 6, 12, even 18 months later, open it and make full use of it.
[I know the food police advise storing canned food for only one year, but I’m not the type to follow instructions.]
I think it’s extra amazing because I am not a jam-on-toast type of person. Somehow, the jams just keep multiplying in the summer and I don’t consider that fact. So, yes, jam cakes, apple butter granola, jam marshmallows and these apple butter oatmeal cookies all satisfy the strong urge to purge [and refill!] my canning larder.
And I might have discovered that apple butter makes a wonderful breakfast cookie, thanks to February’s Secret Recipe Club. Every Little Thing had pumpkin oatmeal cookies tagged as breakfast and what a perfect excuse that is to bake and eat a cookie for breakfast! With success swapping apple butter for pumpkin puree in granola, I had ingredient confidence. And the site itself is fantastic, giving me recipe confidence. ELT loves “good food, craft beers and local farms” and there were tons of game day, savory, lovely looking things right up my alley.
But these cookies? Oh, these cookies are soft, cakey, subtly spiced and apple-y. Whole salted pistachios add some crunch, chocolate chips are gooey and bittersweet. And a bit of Maldon sea salt before baking creates one last layer of savory flavor. A fantastic use of apple butter, easy to whip together and definitely travel-friendly. Not to mention delicious.
These cookies can be made with any sort of nut and chocolate combination that suits you - and feel free to invite dried fruit to the party. You want 3/4 cup total of mix-ins.
Also, considering they only make 12 cookies, you're welcome to automatically double this recipe!
- 1 cup [80 grams] rolled oats
- 1/2 cup [60 grams] whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 5 tbsp [70 grams] unsalted butter, softened
- 1/4 cup [50 grams] packed brown sugar
- 1 large egg
- 3/4 cup [6 ounces] apple butter [my batch was spiced and barely sweetened]
- 1 teaspoon pure vanilla extract
- 3/8 cup [45 grams] pistachios, whole salted
- 3/8 cup [45 grams] semisweet chocolate chips
- Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper.
- Combine all of the dry ingredients [the first four on the list] in a medium bowl. Whisk to combine and aerate.
- In the bowl of your stand mixer [or a large bowl], cream the butter and brown sugar at medium speed. Once the mixture is light and fluffy, add the egg and mix until combined. Follow with the apple butter and vanilla extract, mixing until combined.
- On low speed, add the dry ingredients to the wet and mix until it just comes together.
- Fold in the pistachios and chocolate chips with a spatula.
- Using a large ice cream scoop, portion out 12 cookies evenly spaced on the pan. If you'd like flatter cookies, flatten with your fingers a bit [they don't spread in the oven.] Bake for 20 minutes and let cool on the pan.