Whiskey Apple Butter Oatmeal Cookies


This recipe was originally written for the 2016 fall edition of Sparklers Magazine .

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This recipe is the perfect fall treat! The apple butter I created for this recipe adds a festive autumn taste. I love the crisp fall air and was inspired by the farm: fresh apples with a hearty oat-based cookie. These pair very well with everyone’s seasonal favorite: the Pumpkin Spice Latte.

 sugar & succulents, sugar and succulents, fixer upper, farmhouse, apples, apple butter, oatmeal

The sandwich cookies used in this recipe are an adaption of a childhood friend’s family recipe. I loved these cookies so much that I asked for them at my cookie table at my wedding (If you’re not from Pittsburgh, PA you might not be familiar with this amazing tradition). I also begged for the recipe to make them myself- they are traditionally made with strawberry or raspberry preserves, but I wanted to try something new. 

Whiskey Apple Butter Oatmeal Cookies

Click here for the Spiced Whiskey Apple Butter recipe!

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Oatmeal Cookies:

2 C Oatmeal
1 tsp Baking Soda
2 tsp Cinnamon
Pinch of Salt
3C +extra Flour
1 1/2 C Brown Sugar
1 C shortening
1 Large Egg
1/2 C Buttermilk

Mix together oatmeal, baking soda, cinnamon, salt, and 3C flour, set aside. 

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Mix brown sugar, shortening, egg, and buttermilk. When combined and fluffy, slowly add the dry ingredients. Dough will be sticky. Slowly add more flour, a few tablespoons at a time, until dough doesn't stick and can easily be rolled into a ball. 

Chill dough for 2 hours (or overnight if you prefer). 

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Heat oven to 375ºF. Spread dough on well-floured surface and use a small glass or cookie cutter to cut cookies. This dough doesn't spread, so the size you cut will be the size of the cookie. I prefer mini-sandwiches and used a shot-glass. 

Place cookies on nonstick or silicone lined baking sheet and bake for 12-15 minutes until cookies are browned. Cool on a wire rack. They will be very hard after they have cooled; don't worry and do not under cook! The cookies absorb moisture from the apple butter filling and become softer again.

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After cookies are cooled, add the whiskey apple butter to one side and sandwich with another cookie. Repeat for the whole batch; yields approximately 3 dozen 2” cookies.

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I made this recipe over two days and would highly recommend it to cut down on time in the kitchen! I put the apples into the crockpot and then made the cookie dough. I placed the dough in the fridge, cleaned up, finished making the apple butter, and left it to cool over night. The next day, I baked and cooled the cookies, and then spread and sandwiched themsugar & succulents, sugar and succulents, fixer upper, farmhouse, apples, apple butter, oatmeal

This could also be split into a three-day project: the second day for baking and the third for sandwiching. 

Enjoy! Let me know what you think in the comments!

 

 


4 comments


  • JoAnn @ SweetPepperRose

    Gotta try these, hubby loves oatmeal cookies!


  • Grandmas House DIY

    Those look SO good! Pinned! Thank you for sharing with at the To Grandma’s House we go Wednesday link party! Hope to see you there again tomorrow!


  • Judie

    When I click to get the apple butter recipe, nothing happens. Really want to make these!


  • Maria Parenti-Baldey

    Looks delicious.


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