There was a baking contest at a local grocery store in my town for self-invented recipes recently. Although I love to cook and bake, I don’t have too many success stories for invented recipes. I think when I was little (like elementary school little) I tried to reinvent the oreo about 12 dozen times. And once as a second grader I invented dessert suchi- aka a jumbo marshmallow wrapped in a fruit roll-up. (Clearly I used only the finest ingredients.) Fortunately, I have progressed slightly in my culinary skills since those dark days. And actually, the recipe I am about to give you is one I really enjoy. It made the cut. We ate seconds. I think I probably called my mom.
I hope you like it! Let me know what you think! Suggestions and comments are always welcomed.
- 2 ½ cups white all-purpose flour
- 2 cups whole-wheat flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 cups sugar
- ¼ cup packed brown sugar
- ½ teaspoon nutmeg
- 2 teaspoons cinnamon
- ½ teaspoon apple pie spice
- ¼ cup apple juice
- 1 cup of butter, melted (2 sticks)
- 2 eggs
- 2/3 – 1 apple diced and peeled*
- 2/3 cup butterscotch chips
- 6 Tablespoons of butter (softened)
- 3 cups confectioners’ sugar
- 1 ¼ teaspoons cardamom
- ½ teaspoon cinnamon
- 2 Tablespoons milk
- Preheat the oven to 350 degrees.
- In a large bowl, combine the flours, baking soda, and salt. Whisk until well combined.
- Once completely mixed, add the sugars and spices, and stir together.
- In a separate medium sized bowl, combine the apple juice, eggs, and melted butter- whisk until well blended.
- Add the liquid mix to the dry ingredients and stir until the mixture is moist throughout.
- Gently fold in the butterscotch chips and the diced apple pieces.
- Spoon batter onto a non-stick cookie sheet and bake 10- 12 minutes, or until cooked all the way through and a slight golden brown on top.
- Once cooked, remove cookies from the pan and place on a cooling rack. Allow to cool completely before icing.
- Cardamom and Cinnamon Frosting: combine all ingredients in a medium sized bowl and mix well. Let sit in the refrigerator while cookies cool to allow for the frosting to harden up some (this will make icing the cookies easier). Stir again when ready to ice the cookies and gently spread a thin even layer on each cookie using a spatula or knife. Store in an air tight container and enjoy!
Notes and Tips:
- Decide how much apple to add to the batter based on the size of the apple. I suggest peeling and dicing 2/3 of an apple, mixing it in with the batter, and if it does not appear to be enough- then add more!
- Source: A Rented Kitchen