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Apple Oatmeal Cookies

Apple Oatmeal Cookies

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Makes 2 to 3 dozen.
By Dennis W. Viau; modified from a recipe from Frankie Fights Food.

The original recipe was supposed to make a thin sheet of oatmeal crisp. By adding peanuts the cookie dough maintained its shape better. These cookies are delicious and easy to make.


4 ounces (115g) butter; at room temperature
1 cup (200g) sugar
1 large egg
¼ cup (80g) honey
¼ cup (60g) apple butter (a caramelized apple spread that contains no butter)
1 cup (5 ounces (125g)) all-purpose flour
2 cups (175g) rolled oats (often seen as “old fashioned” oats)
1 cup (140g) peanuts


Cream together the butter and sugar until it forms a smooth paste. Add the egg, honey, and apple butter and blend until well combined. Add the flour and mix until incorporated. Fold in the oats and peanuts until evenly distributed.

Heat the oven to 350°F (175°C). Line a 13x18-inch (33x46cm) baking sheet with parchment paper. Using a pair of spoons, shape dollops about 1½ inches (4cm) wide, placing 9 to 12 per baking sheet with space in between to allow cookies to spread when baking. Bake 20 to 25 minutes, until lightly browned. Transfer to a wire rack to cool.

Store in an airtight container.

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