Harvest Apple Butterscotch Oatmeal Cookies

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1 cup of unsalted butter, room temp.

1 cup of brown sugar

2 large eggs, room temperature

1 tsp vanilla

1 1/4 cup of flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

3 cups of old-fashioned oats

1 1/2 cups butterscotch chips

2 medium Gala apples, peeled, cored and chopped small (1/4” cubes)

1-2 tsp vegetable oil



Preheat the oven to 350F, rack in the middle. Lightly spray Whoopie Pie Pan . If you don’t have one, line a Cookie Sheet with parchment paper and very lightly spray it.


In the bowl of a Stand Mixer fitted with the paddle attachment, cream the butter and sugar until creamy.


Add in the eggs, one at a time mixing just until incorporated. Add in the vanilla and blend.


In a separate bowl mix together the flour, baking soda, salt and cinnamon.


With the mixer on low add in flour mixture until blended. Add the oats and mix until just combined.


Remove the bowl from the mixer, scrape off the paddle. Using a sturdy spoon or spatula, fold in the apples and 1 cup of the butterscotch chips.


Place 1/4 cup into each whoopie pie cavity or on the cookie sheet, 2” apart.


Bake for 9 to 11 minutes.


Remove the pan from the oven and place the pan on a cooling rack allowing the cookies to cool in the pan for a minute. Using a spatula, carefully remove the cookies from the pan and place on a cooling rack.


While the cookies are cooling, place the remaining butterscotch chips and vegetable oil in a microwave safe bowl and microwave in 15-20 second increments until smooth and creamy.


Using either a piping bag, plastic baggie with the tip cut off or just a spoon, drizzle the butterscotch over top.


Allow to cool completely. Store in an airtight container.

View instructions at
The Kitchen Whisperer

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