1 1/4 cups packed light brown sugar
1 1/2 cups quick-cooking oats
1 1/4 teaspoons ground cinnamon
9 tablespoons butter, melted
Preheat oven to 300 degrees. In a medium bowl, combine flour, baking powder and cinnamon. Set aside. Combine sugars in a large bowl. Add butter and mix using an electric mixer set at medium speed. Add eggs and vanilla and blend until smooth. Thoroughly incorporate the apple juice and apple butter. Add the flour mixture, chopped apples, raisins and pecans, and blend at low speed until just combined. To prepare crumb topping: 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" diameter balls. Roll each ball in crumb coating until well coated. Place cookies on ungreased baking sheets, 2" apart. Bake for 24-26 minutes or until cookie is firm to the touch and crumb mixture begins to brown. Transfer to cool, flat surface to cool.
Serving Size: 48.