Adam's Apple Cinnamon Oatmeal Butterscotch Cookies

My brother Adam likes to come up with new variations to traditional cookie recipes. One of his latest inventions: he asked my mother to make him a chocolate chip cookie dough recipe, but to use his favorite trail mix in the cookies instead of chocolate chips. They came out pretty interesting!

Most recently, he asked us to make him oatmeal cookies, but instead of raisins to put in chopped up apples and butterscotch chips. I used a traditional oatmeal raisin recipe, but swapped the white sugar for brown sugar to give the cookies more flavor. I also reduced the amount of sugar in the recipe since I assumed the apples & butterscotch chips would be bringing extra sweetness to the cookies.

I'm very tempted to try this recipe with maple syrup or honey, but I'd have to play around with the recipe a bit since I'd be substituting liquid for solids. I also would like to try it with toffee pieces rather than butterscotch chips.

Cookies by the cookie jar

Freshly picked Michigan apple

Ingredients:
2 sticks butter, softened
1 1/4 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp sea salt
3 cups rolled oats
1 medium apple, peeled & chopped into very small pieces
1 cup butterscotch chips

Butterscotch Chips

Directions below:
Preheat oven to 350F.
Beat together butter, sugar & vanilla until creamy. Add eggs one at a time, beat after each. Combine dry ingredients in a separate bowl. Then add to butter mixture gradually while mixing.
Stir in oats, apples & butterscotch chips.

Cookie Dough

This is my awesome cookie dough scoop.
It's similar to an ice cream scoop, but only one tablespoon in size.
It makes this part of cookie baking so much easier.

Madison getting a taste of cookie dough

Into the oven they go.
Bake 10-12 minutes

...until golden brown.

Let cool on the cookie sheet for 2 minutes.


Then transfer to a wire rack to cool.

Enjoy!