3 c Flour
1 ts Baking powder
1 ts Cinnamon
1/2 c Sugar
1/2 c Lt brown sugar; packed
1 c Butter; softened
2 lg Eggs
2 ts Vanilla extract
1/4 c Apple juice
1/2 c Apple butter
1 c Tart apples; peel/chop
1 c Raisins (6 oz)
1 c Pecans; finely chop
Crumb coating: 1 1/4 c Lt brown sugar; packed
1 1/2 c Quick oats (not instant)
1 1/4 ts Cinnamon
9 tb Butter; melted
Preheat oven to 300. In medium bowl combine flour, baking powder and cinnamon. Mix well and set aside. Combine sugars in a large bowl. Add butter and mix using an electric mixer set at medium speed, scraping down the sides of the bowl. Add eggs and vanilla, and blend until smooth. Thoroughly incorporate the apple juice and the apple butter. Add the flour mixture, chopped apples, raisins and pecans, and blend at low speed until just combined. TO PREPARE the CRUMB COATING: Combine sugar, oats and cinnamon in a medium bowl. Mix well, add melted butter and mix until dry ingredients are well moistened. Set aside. Roll dough into 1-inch-diameter balls. Roll each ball in crumb mixture until well coated. Place cookies on ungreased cookie sheets, 2 inches apart. Bake 24-26 minutes, or until cookie is firm to the touch and crumb mixture begins to brown. Transfer to cool, flat surface. NOTE: My first try at these WONDERFUL cookies resulted in a dough that was too thin to roll into balls and a crumb coating mixture that was too thick to call a “crumb” mixture. Even adding a cup of flour did not help. I ended up dropping the dough on the cookie sheets and making thin bits of coating, placing on top of the cookies. The result? GREAT COOKIES! —–