The day after I made these for the first time, when Hungry Hubby woke up, he sleepily nuzzled me and said “mmm you smell like apple pie”. Job done really, right? Lol. He does love apple pie and these cookies certainly do give the aroma of apple pie, perhaps with an oat flecked crumble topping thanks to the fresh Bramley apples and hint of cinnamon within. If squash are the vegetables of autumn, then apple must be it’s fruit and these cookies, rolled in oats, studded with chunks of Bramleys and butterscotch chips are the perfect way to celebrate autumn’s bounty. If like me, you are disappointed in a toffee apple (I’ve long thought it was missing a cake or crumble element!) then you have to try my Toffee Apple Cookies instead.
As I chop up a fresh Bramley apple (the cooking apple variety of choice here in the UK) to use in the cookie dough, these cookies are a little softer than the classic American chewy edge, squidgy bellied cookies but they are a really wonderful way to get your apple pie and toffee apple fix in the form of a cookie. They are something a little different to your average choc chip or oatmeal and raisin cookie, which is never a bad thing in my book. To me, they remind me of a pudding sold at a restaurant me and Hungry Hubby used to go to years ago called a caramel apple Betty. It was a pastry shell, filled with chunks of as well as puréed apple and topped with crumble and blobs of a dulce de leche style caramel. And yes, it was every bit as heavenly as that sounds. Whilst I have never been able to recreate that wonderful pudding exactly, these cookies come very close, thanks to the butterscotch chips. )By the way, if you know of a good brand available in the UK or a supplier of American branded ones, please do comment below – you need more money than God to get them shipped to the UK!)
The way I make these cookies is to shape them into long sausages, freeze them briefly then slice before baking. Much Like I do for my Strawberry Milkshake Cookies and I thought it would be helpful to see what they look like before they are cooked, as pictured in the photo above. You wouldn’t believe they turn into the cooked versions but I promise they do! Doing it this way guarantees the perfect amount of spreadage so you don’t end up with huge flat saucer shaped cookies. Don’t knock it ’til you try it, right?!
Now excuse me, Hungry Hubby is after me making some custard to crumble a few leftover Toffee Apple Cookies into 😉 …
- 75 g soft butter
- 100 g demerara sugar
- 1 large egg
- 125 g plain flour
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 75 g butterscotch chips/morsels
- 125 g Bramley apple one small one
- 4 tbsp rolled oats
Cream the butter and sugar until fluffy - demerara sugar won't dissolve like caster or even granulated sugar so don't worry if there's still some crystals remaining.
Beat in the egg.
Next, stir together the flour, baking powder, cinnamon and butterscotch chips then tip into the creamed butter mix. Fold in until almost fully incorporated.
Now to deal with the apple - Bramley's discolour rapidly so wash it, peel it and then dice into 5mm sized cubes (i.e. as finely as you have patience for!) and immediately, mix into the cookie dough.
Next, take two large pieces of cling film and sprinkle a line of oats down the middle. Scoop half the dough out onto it and sprinkle with more oats before using the cling film to roll the dough into a 1 inch wide sausage shape. Repeat with the remaining dough and oats. Freeze for 20-30 minutes or chill in the fridge for an hour.
Preheat the oven to 180˚C. Line a large baking sheet with reuseable silicone paper or baking parchment. Take the solid cookie dough out and unwrap it before slicing each log into 6 pieces. Stand them end up on the baking sheet and if liked, use any remaining oats to top with before baking for 12-14 minutes in the centre of the oven. They will spread a little but still be thick and puffy. The edges will be set but the middle a little soft - you can bake for an extra 2 minutes if you want them more done.
Remove from the oven onto a baking rack and cool on the tin as they will be very soft until they reach room temperature.
The chilling time is important - if you run out of time, I recommend leaving them in the fridge overnight before baking and be prepared to add an extra 2 minutes baking time to get the middles cooked (i.e. up to 16 minutes total).
These are moist cookies and they are best eaten within 24 hours of making. Or freeze them as soon as they are cold and thaw on some kitchen roll before refreshing in a moderate oven for 5 minutes to warm through and crispen up a little. The scent as they warm is also wonderful for cold autumn days!
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