Complete comfort food . . . Layer these with our Cinnamon Ice Cream (page 143) and savor the spicy-sweet goodness of this sandwich. Try using freshly grated nutmeg instead of ground—you’ll be surprised by the difference.
Recipe information
Yield
Makes about thirty 3-inch cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Butter three 12 × 17-inch rimmed baking sheets. Set aside.
Step 2
Cream the butter and brown sugar together in a large mixing bowl with a hand mixer on high speed until light and fluffy, about 3 minutes. Add the apple butter and mix until well blended. Add the egg and mix on low speed until just incorporated.
Step 3
Mix together the flour, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl. Add the flour mixture to the butter mixture on low speed and combine. Add the raisins, apples, and oats and gently mix to incorporate.
Step 4
Using a small ice-cream scooper, scoop the dough into 1-inch balls. Place on the prepared baking sheets, leaving at least 2 inches between cookies. Flatten each cookie slightly with the palm of your hand.
Step 5
Bake for 15 minutes, rotating the pan halfway through baking, until the edges of the cookies are light brown.
Step 6
Let the cookies cool on the baking sheets for 2 minutes before transferring them with a spatula to wire cooling racks to fully cool.
