Cream 25% room temperature butter in a mixing bowl fitted with a paddle attachment on 1st speed for 1 minute, scrape bowl, mix an additional minute. Add crème cake base, 30% oats, .125% cinnamon, .625% vanilla extract, 5% egg, 5% milk and 27.5% leftover pie and mix on speed 1 for roughly 30 seconds or until dough just comes together; scrape bowl and give one more quick mix. Using a #12 green scoop, scoop 4.5 oz cookies onto papered sheet trays. Bake at 350°F until the cookies are set. Cool. Drizzle with maple flat icing.
This recipe can also be made with your favorite apple pie recipe. It works best when the pie is leftover! To scale this recipe up or down easily, use 10 lbs of crème cake. For every 10 lbs of crème cake, 1 whole leftover pie is used (assuming you are using the Dawn recipe listed above).
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leftovers, pie, thanksgiving, holidays, cookies, fruits,