Fall is my favorite season. Part of why I love it so much is baking wonderful cookies like these- where the spicy scent of cinnamon lingers after the cookies are done. The smell of these treats baking is almost as enjoyable as eating them.
Butterscotch Apple Cookies
Recipe adapted from Nestle Tollhouse Cookbook
Makes 3 1/2- 4 dozen cookies
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups packed brown sugar
- 1/2 cup butter (1 stick) softened
- 1 egg
- 1/2 cup apple juice + 1-2 TBSP more for glaze
- 1 2/3 cups butterscotch chips – an 11 oz bag, divided
- 3/4 cup unpeeled grated apple- 1 small apple
- 3/4 cup chopped pecans or walnuts, divided
- 3 tablespoons butter
- 1 cup confectioners’ sugar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper.
Mix together flour, cinnamon, baking soda and salt in medium bowl.
Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup nuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 3 tablespoons butter in small, heavy saucepan over lowest possible heat. When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners’ sugar and 1-2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining nuts.