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Apple Butter Cookies

Apple Butter Cookies

"My mother used to bake these mouth-watering cookies for an after-school treat. Though it's been 55 years since I first found out about them, I still savor the smell that fills the house as these cookies bake. They stay moist and fresh for a long time, or the dough can be stored in the refrigerator for several days so you can bake as you need them."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 15 servings

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Directions

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  1. In a small mixing bowl, cream butter and sugar. Beat in egg, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
  2. Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees F for 15 minutes or until set. Remove to wire racks.

Footnotes

  • If Cooking for Two: Freeze baked cookies in tins or freezer bags for the months ahead.

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Reviews

Read all reviews 23
  1. 23 Ratings

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Most helpful positive review

This cookie was a big hit at my work's cookie exchange. I cut the sugar in half, added about 50% more oatmeal and used golden raisins. I suppose I changed quite a bit, but it was to please all m...

Most helpful critical review

These cookies are great tasting.The only drawback is when they are baking they spread out on the cookie sheet leaving a flat thin cookie.I have used this recipe twice,with the same results.I hat...

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These cookies are great tasting.The only drawback is when they are baking they spread out on the cookie sheet leaving a flat thin cookie.I have used this recipe twice,with the same results.I hat...

This cookie was a big hit at my work's cookie exchange. I cut the sugar in half, added about 50% more oatmeal and used golden raisins. I suppose I changed quite a bit, but it was to please all m...

This recipe would work better if there was another cup of flour. Most cookie recipes have, have at least 2 cups of flour or more. I got interupted when making cookies one time and thought I'd pu...

These cookies are great! They're delicious and they do not turn out flat if you use butter Crisco instead of butter/margarine (which has been true of any cookies I've ever made). Definitely wor...

These cookies turned out pretty good. I used a cup of whole wheat flour and only 1 tbs of milk. They didn't turn out flat at all and instead were quite fluffy. I think they could have used some ...

As everyone has already mentioned the cookie spreads horribly in the oven. There is no way I can serve this to anyone.

I make my own apple butter each Fall and these are a perfect way to use up the end of last season's batch! Nut sensitivities necessitated substituting chopped dried apple (use scissors) in place...

I saw a lot of people's cookies went flat so I substituted whole wheat flour for the flour and used half crisco and half butter, added a little handful of ground flax and they turned out nice an...

I took the advice of a previous reveiwer and substituted 1/4 cup of shortening instead of butter, and the cookies did not over spread and turned out well. I also used peach butter instead of app...

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