Recipe by CORWYNN DARKHOLME
"Butterscotch and apple are such a great combination, these cookies are to die for!!"
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2 1/2 cups
1 1/3 cups
packed brown sugar
Excellent recipe - the boyfriend keeps requesting them! A unique cookie with a nice, chewy/cakey texture that I really liked. After reading other reviews, I skipped the glaze, and they tasted just fine - I think the glaze would have been over-the-top. For those whose cookies fell apart, it might have been due to having too much liquid. Squeeze the juice out of the grated apple before adding it. You can actually reserve the juice and use it as part of the apple juice requirement. Using two apples, I get enough juice to not need any additional juice at all. Also, last time I made these, I reduced the sugar to 1 cup and didn't miss it at all. I think next time I will also reduce the butterscotch chips to 1 cup.
A nice cookie, but I'd prefer to taste a lot more apple, and a little less butterscotch morsel. It's extreme sweetness overpowered the more subtle apple flavor (and I didn't even bother with the glaze). But I believe with some experimenting, this recipe could lead to something great.
Absolutely Delicious! I took the advice of others and used the juice from my apples but the dough still looked a bit runny, so I put about a cup of oatmeal in the food processor to make it a fine flour and added that. I also used the processor to break about a third of the butterscotch chips into bits. The cookies came out with perfect texture and a wonderful flavor. Even the after taste is awesome. I just want to eat one after the other! Highly Recommended!
my husband is a cookie guy and he voted these the best i've ever made, which is a huge compliment! i followed everyone's advice to nix the frosting, add more apples (and no juice) and decrease the butterscotch chips to 1 cup and they were so moist and chewy that they just fall apart & melt in your mouth! absolute perfection!
Great alternitave for the average cookie! Something new and delicious! Substuting 2 egg whites for the 1 egg, reducing the butter to 8 TBSP,and adding a few tbsp of applesauce, I reduced the fat a tad to make them a little more healthy. Well, this did NOT take away from the taste of the cookies and everyone raved about the nice fall treat! I have shared this recipe with many who have come out with equally pleasing results!
These were good, soft cookies. It's nice to have a different flavor than normal. I made half a recipe and still got 36 cookies easily. I made them teaspoon-full size. I also only made a quarter recipe of the glaze and glazed half the cookies, which worked out well because sometimes you want the extra sweetness and sometimes you don't. Finally, I used apple juice concentrate instead of juice to make the apple flavor stronger.
I loved these. When I made them the dough seemed too runny to make into cookies and I was running out of time so I put it into a 9"x13" pan and baked it that way then frosted with the glaze. They stayed moist in the pan for over a week (I live alone and it takes me awhile to eat that much). Loved the flavor combination.
Okay, I'm not much a fan of non-chocolate and cakey dessert stuff, but I've gotta say these were really good. I took the advice of other reviewers and used only 1 cup of sugar & 1 cup of chips; I doubled the amount of apple shavings, omitted the juice and didn't glaze them. They only needed 8 minutes in my oven, and they were perfect- moist and cakey-chewy in a good way. This is a great way to use the abundant apples in the fall.
* Percent Daily Values are based on a 2,000 calorie diet.
Butterscotch Apple Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 151
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