Apple Week here on Domestocrat has sadly come to a close. It was so much fun to celebrate the apple with savory and sweet recipes alike. I really enjoyed playing with flavors and textures to compliment the magnificent apple. For my last recipe this week I wanted to go traditional with a twist. I hope you enjoy this final excellent apple recipe.
This week my mother in law had knee replacement surgery in New Jersey. We’re headed down tonight to visit her for the weekend and I wanted to bring a Get Well treat to her. I wanted something sweet and quintessentially Fall. Last week I saw this recipe on Baker’s Royale for Caramel Apple Cookies. They looked so good that I took the recipe, tweaked it to make it my own, and came up with the perfect thing to bring to the hospital.
Kim’s Apple Butterscotch Almond Cookies
1 cup unbleached all purpose flour
1/2 cup whole wheat flour
1/2 tsp. baking soda
14 tbsp. butter
1 cup brown sugar
1 tsp. salt
1 tsp. vanilla extract
1 tsp. nutmeg
2 tsp. cinnamon
2 medium apples peeled and diced (roughly 2 cups)
1/2 cup chopped roasted almonds
1/2 cup butterscotch chips
To make the batter combine all of the dry ingredients in a bowl and mix to combine. Then mix in the sugar, eggs, butter, and vanilla.
Next peel and dice the apples.
Toss the apples, butterscotch chips, and almonds into the batter…
…and let it rip!
Scoop your cookie dough out on to a parchment lined baking sheet.
Bake on 350 degrees for roughly 12-15 minutes.
They aren’t the prettiest cookie to look at but they taste amazing. The balance of sweetness between the apples and the butterscotch is delicious, the crunch of the almonds provides great texture, and the slight spice of the cinnamon and nutmeg just screams Fall.