Servings: Makes about 3 dozen cookies
Ingredients 2 cups whole wheat flour1 cup rolled oats1 tsp. cinnamon1/2 tsp. baking soda1/2 tsp. salt8 Tbsp. (1 stick) unsalted butter1 1/2 cups packed dark brown sugar1/2 cup apple butter2 large eggs1 tsp. vanilla extract1 1/2 cups bittersweet or semisweet chocolate chips1 cup walnut pieces3/4 cups raisins
Preheat oven to 375°. Position racks in upper and lower thirds of oven. In a large bowl, combine flour, oats, cinnamon, baking soda, and salt. Set aside. In a medium saucepan, melt butter over medium heat. Remove from heat; stir in brown sugar. Stir in apple butter, eggs, and vanilla. Add flour mixture; stir until well combined. Stir in chocolate chips, walnuts, and raisins. Return dough to bowl, cover and refrigerate until firm, 30 minutes to an hour.
Line 2 baking sheets with parchment paper. Drop dough by rounded soup-spoonfuls about 1 inch apart. Bake 13–15 minutes, rotating pans halfway through cooking, until bottoms of cookies are golden brown. Immediately transfer cookies to racks to cool. Store in an airtight container for up to 1 week. Makes about 3 dozen cookies.