Apple Cinnamon Oatmeal Cookies
Delicious any time of year, and truly the perfect cookie to bake in the fall! Soft and cake-like, drizzled with maple glaze for an irresistible finishing touch.
Servings: 24 cookies
Calories: 121kcal
Ingredients
- 1/2 cup butter at room temperature
- 3/4 cup brown sugar light or dark
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1 and 1/4 cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup peeled and finely chopped apple 1/4-inch cubes or smaller, see note
- 2 teaspoons lemon juice
- 2/3 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons maple syrup
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment or silicone baking mats, if desired, and set aside.
- Using an electric mixer if possible, cream together the butter and brown sugar on high speed until the mixture is light and fluffy. Add egg and vanilla, scrape down the sides of the bowl, and mix well to combine.
- Sprinkle the flour, oats, cinnamon, baking soda, cloves, and salt over the dough. Mix on low speed until mostly even.
- Sprinkle lemon juice over chopped apples and toss gently. Add apples to the cookie dough and stir gently to combine. Scoop dough into rounds of about 2 tablespoons each, place slightly apart on the prepared baking sheets, and press down gently to flatten a bit.
- Bake for 12-14 minutes, until the tops are set and the edges are lightly golden. Cool for 5-10 minutes on the baking sheets, then transfer to a wire rack to cool completely.
- To make the maple glaze, combine powdered sugar, milk, and maple syrup in a small bowl. Whisk or stir well until smooth. Add more syrup or powdered sugar to adjust the consistency as desired. Use a spoon to drizzle glaze over the cookies, and set aside, without stacking, until the glaze sets.
Notes
- Apple Varieties: Granny Smith apples are particularly good for these cookies and other baked goods, because of their tart flavor, but I have made these cookies with Fuji and other apple varieties, as well, depending on what I have on hand, and the results are always delicious.
- Apple Amount: You may be tempted to use a heaping cup of chopped apples, but keep it to a level cup for best results. Too much apple will make it difficult for the dough to hold together.
- Glaze: If you prefer a more uniform look to the glaze, you can transfer it into a piping bag with a very small tip or hole, then drizzle it onto the cookies that way.
- Storage: Cookies keep well tightly covered at room temperature for 2-3 days. I find them even more flavorful on day 2 and beyond.
- Make Ahead: This cookie dough can be made in advance and chilled in the refrigerator for up to 3 days. Allow it to sit at room temperature for 30-60 minutes, then scoop and bake as directed. I recommend doubling the amount of lemon juice on the apples to prevent browning, or waiting to fold in the apples just prior to scooping and baking. You can also freeze the unbaked balls of cookie dough for 2-3 months, and bake straight from frozen, adding just 2-3 minutes to the baking time.
Nutrition
Serving: 1cookie | Calories: 121kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 86mg | Potassium: 39mg | Fiber: 1g | Sugar: 11g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg