Our neighbor, Jackie, gave us a big bag of cooking apples this week. As it turned out, I had a cookie recipe calling for apples that I had been wanting to try. I was surprised that they called for no vanilla (how can that be?) and no spice. It seems like cooked apples always come with some cinnamon, etc. These came out moist and very tender. They didn’t need either vanilla or spice, though I may try them that way next time.
I had this in a clipping from some old magazine but a quick Google search came up with the same recipe all over the Internet, including one called, “Belinda’s Apple Butterscotch Oat Cookies,” to give Belinda credit due.
2/3 cup shortening
½ cup butter, softened
1¾ cups brown sugar, packed
1 large egg
1 teaspoon distilled white vinegar
½ teaspoon baking soda
1½ cups all-purpose flour
½ teaspoon salt
3 cups old-fashioned oats
1½ cups cooking apples such as Braeburn
½ cup butterscotch chips
1. Heat oven to 375 degrees. Line large baking sheets with parchment paper.
2. In a large bowl, combine shortening, butter and brown sugar. Beat at medium speed until fluffy.
3. Stir in egg.
4. Stir in vinegar and soda.
5. Gradually stir in flour and salt.
6. Stir in oats, apple and butterscotch chips.
7. Using a 2 tablespoon ice cream scoop per cookie, scoop dough onto prepared baking sheets, placing cookies about 2 inches apart.
8. Bake cookies in batches until edges are golden brown and centers are almost set, about 12 minutes.
9. Remove from oven. Let cool on baking sheet until cookies can be easily removed with a spatula, about 5 minutes. Remove to a wire rack and let cool completely.
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