Everything to love about maple-apple-cinnamon oatmeal, only cutting to the chase in dessert form.
It seems like the weather in Brussels has gone straight from a glorious Indian summer to a frigid, somewhat damp cold. To be honest, I’m not ready. I’m in denial and clutching wildly at recipes that scream “FALL” to make myself believe there is still a sliver of crisp-sweater-latte-apple-pumpkin season. A few more days when I might put on a hat or a quilted vest for fun, rather than out of sad, cold necessity.
In the baking department, needless to say, apple cinnamon oatmeal cookies fit the “screaming fall” bill pretty nicely. The combination of old-fashioned oats, apple bites, molasses-y dark brown sugar, and walnuts (if you dig them) gives these cookies a more complex texture than your average drop cookie. Fortunately, they are every bit as simple and quick as your average drop cookie, totally possible to mix up during, say, the 15 minutes your toddler might be content to entertain himself with the salad spinner.
I was going to leave off the maple glaze, given that there is already a lot happening with these cookies, and in fact I did leave it off about half of the batch. After (extensive) taste-testing, though, I have to say I’m a believer in the glaze. It’s a rich finishing touch, but the maple flavor is such a nice complement to the apples and oats, like a swirl of maple syrup cutting through your morning oatmeal. OK, admittedly maybe a little less healthy than that, but, well, I won’t tell if you don’t. 😉 The original recipe calls for a huuuge amount of glaze; I’ve halved it here, which is how much I made, and I would have easily had enough to adorn the full batch of cookies.
Go forth, bake, share with a friend, and persuade yourself that fall is still with you, wherever you are.
Apple Cinnamon Oatmeal Cookies
Yields about 2 dozen medium-sized cookies
For the cookies:
2 cups old-fashioned oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
pinch of nutmeg
1/4 cup unsalted butter, melted and slightly cooled
1/2 cup unsweetened applesauce
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
1 large egg, at room temperature
1 tsp. vanilla extract
1/2 cup finely diced apple (about 1/2 of a large apple)
1/2 cup chopped walnuts (optional)
For the maple glaze (optional):
3/4 cup powdered sugar
1 tbsp. pure maple syrup
1 tbsp. milk
In a large bowl, combine the oats, flours, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, whisk together the melted butter, applesauce, sugars, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk gently just until evenly combined. Fold in the diced apple and walnuts, if using. Transfer dough to the refrigerator and chill for approximately two hours.
When ready to bake the cookies, preheat oven to 350 F and line baking sheets with silicone mats or parchment paper. Scoop spoonfuls of cookie dough, about 2 tbsp. each, 2-3 inches apart on the baking sheets. Bake for 12-15 minutes, until cookies are lightly browned and the edges are just set. Cool for 10 minutes on the cookie sheet before adding glaze.
To make the maple glaze, whisk powdered sugar, maple syrup, and milk together in a small bowl. Add more sugar or milk if needed to adjust the consistency; the glaze should flow smoothly but slowly off the back of a spoon. Use a spoon or small piping bag to drizzle over cookies as desired.
Source: Adapted from Sally’s Baking Addiction