Another use for the apple butter you bought for a previous cookie. These cookies are cinnamony soft with chunks of apple and chewy raisins floating through them. The crumb coating is a great addition to the already-good cookie.
Ingredients: 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 cup granulated sugar, 1/2 cup light brown sugar, packed, 1 cup butter, softened, 2 large eggs, 2 teaspoons vanilla extract, 1/4 cup apple juice, 1/2 cup apple butter, 1 cup tart apples, peeled and chopped (I used Granny Smith), 1 cup raisins, 1 cup pecans, finely chopped (optional). Crumb coating: 1 1/4 cups light brown sugar, firmly packed, 1 1/2 cups quick oats (not instant), 1 1/4 teaspoon ground cinnamon, 9 tablespoons butter, melted.
Instructions: Preheat oven to 300 degrees. In a medium bowl combine flour, baking powder, and cinnamon; set aside.
Combine sugars in a large mixing bowl. Add butter and mix well. Add eggs and vanilla, and blend until smooth. Thoroughly incorporate the apple juice and apple butter. Add the flour mixture, chopped apples, raisins, and pecans; blend until just combined. Do not overmix.
Prepare the crumb coating: Combine sugar, oats, and cinnamon in a medium bowl. Mix well with a wire whisk. Add melted butter and mix until dry ingredients are well moistened. Set aside.
Roll dough into 1-inch-diameter balls. Roll each ball in crumb mixture until well coated. Place cookies on ungreased cookie sheets, 2 inches apart. Bake 24-26 minutes, or until cookie is firm to the touch and crumb mixture begins to brown. Transfer to a wire racks to cool completely.
Makes about 4 dozen cookies.
"Mrs. Fields Cookie Book", Time-Life Books Inc., Alexandria, VA, 1992.
Cookies Rule!!!
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