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An egg-free butter dough holds finely chopped apples, oats and nuts. Make a small first tray to judge spread and doneness rather than relying on the archived long bake.
Ingredients and measurements
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 cup chopped apples, peeled and cored
- 1/2 cup rolled oats
- 1/4 cup chopped walnuts or pecans
Preparation and cooking
- Stage 1
Heat oven to 350°F and line a tray. Beat softened butter and brown sugar, then mix in flour and salt.
- Stage 2
Fold in finely chopped apples, oats and nuts. Portion rounded tablespoons with room between them; chill briefly if too soft to handle.
- Stage 3
Bake a small first tray, beginning checks around fifteen minutes and continuing until edges and centers are set with no wet flour paste. Adjust later trays to the same size and observed timing.
- Stage 4
Rest on the tray until sturdy enough to lift, then cool on a rack.
Apple moisture varies and this egg-free dough relies on butter and fruit for binding. Testing a few portions avoids committing the whole batch to one timing.
Why a first tray?
Small pieces distribute more evenly and are less likely to break a cookie when it is lifted.
Can large apple chunks be used?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why a first tray?
Apple moisture varies and this egg-free dough relies on butter and fruit for binding. Testing a few portions avoids committing the whole batch to one timing.
- Can large apple chunks be used?
Small pieces distribute more evenly and are less likely to break a cookie when it is lifted.