Apple Butter Oatmeal Cookies

Recipe at bottom of page 

Recently, I stopped by my town's Amish Farmers Market for lunch. After my delicious meal, I browsed over the stands and the sweet aromas from the bakery drew me in! Pies, cookies, and cakes galore! Of course I couldn't resist, so I purchased an oatmeal chocolate chip cookie. It was so chewy on the outside and moist on the inside, mmmmm:) 

Later, I passed the Dutch Treats stand where I found a wonderful collection of jams and butters. The apple butter in particular caught my attention. The ingredients listed were apples and cinnamon, that's it! Then it hit me! Apple, cinnamon, and oats... why not recreate the oatmeal cookie I had earlier using the apple butter I just discovered?! So I got to thinking of this recipe.

I really wanted to maintain that chewiness oatmeal cookies are notorious for. However, this is usually achieved by using a crazy amount of sugar and butter. And using applesauce or even apple butter in place of butter and sugar tends to make cookies have a cake-like constancy. Hmmmm... then it hit me! Use marshmallow fluff in place of granulated sugar and use apple butter in place of regular butter! The marshmallow fluff melts like butter and sugar, but is lower in calories and fat.

Sure enough, these cookies turned out incredible! they are so chewy and cinnamony- if that's even a word! You won't be able to get enough of these cookies! 

Makes ~34 Cookies

Ingredients:

1/2 cup Apple Butter (No sugar added)
1/2 cup Brown Sugar
3/4 cup Marshmallow Fluff
1 tsp Vanilla Extract
1 tsp Baking Soda
1 tsp Ground Cinnamon
1 Egg
1/4 tsp Salt
1 cup Whole Wheat Flour
1 1/4 cup Quaker Oats

Directions:

1. Preheat the oven to 350 F
2. Mix the apple butter, brown sugar, marshmallow fluff, vanilla extract, and egg in a bowl.
3. In a separate bowl, mix the baking soda, ground cinnamon, salt, whole wheat flour, and quaker oats.
4. Then combine the two mixtures and mix until a cookie dough forms.
5. Drop tbsp sized portions of dough onto a nonstick cookie sheet about 2-3 inches apart.
6. Bake the cookies for 10 minutes and let cool for 5 minutes... if you can wait! Enjoy these little gems!

Nutrition Facts:

Information above calculated for 1
cookie when recipe makes 34 cookies