Servings: Makes about 3 dozen cookies
- 2 cups whole wheat flour
- 1 cup rolled oats
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 Tbsp. (1 stick) unsalted butter
- 1 1/2 cups packed dark brown sugar
- 1/2 cup apple butter
- 2 large eggs
- 1 tsp. vanilla extract
- 1 1/2 cups bittersweet or semisweet chocolate chips
- 1 cup walnut pieces
- 3/4 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.