Apple Oatmeal Cookies
With a warm, comforting flavor these apple oatmeal cookies are the perfect bite of fall. Swirled with apple filling and drizzled with a cinnamon sugar frosting, they’re a cozy treat in the cool weather.
Ingredients
For the cookie dough:
- 1/2 cup butter (115g) melted (1 stick)
- 1 egg
- 1 yolk
- 1 cup brown sugar (200g)
- 1 cup rolled oats (90g)
- 1 1/4 cups all-purpose flour (150g)
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
For the apple filling:
- 2 apples peeled and diced
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
For the glaze:
- 1/2 cup powdered sugar (60g)
- 1/2 tsp ground cinnamon
- 1 tsp milk
Instructions
For the cookies:
- Prepare the wet ingredients: In a large bowl, mix the melted butter, brown sugar, egg, and egg yolk together until well combined. Stir in the vanilla extract.
- Add the dry ingredients: In the same bowl, add the rolled oats, all-purpose flour, cinnamon, nutmeg, baking soda, and salt. Mix until everything is fully incorporated, but be careful not to overmix.
- Prepare the apple filling: Peel and dice the apples into small cubes. In a separate small bowl, toss the apple cubes with 1 tablespoon of brown sugar and 1/2 teaspoon of cinnamon until coated.
- Combine apples and dough: Gently fold the coated apple cubes into the cookie dough. Mix just enough to distribute the apples evenly without overworking the dough.
- Shape and bake: Using a #20 cookie scoop (or about 1 1/2 tablespoons per cookie), drop the dough onto a baking sheet lined with parchment paper. Make sure to leave some space between the cookies.
- Bake: Preheat the oven to 350°F (180°C). Bake the cookies for 10-12 minutes, until the edges are lightly golden. This recipe yields about 20 cookies.
- Cool the cookies: Remove the cookies from the oven and let them cool completely on a wire rack before adding the glaze.
For the glaze:
- Prepare the glaze: In a small bowl, mix the powdered sugar, cinnamon, and milk until smooth. The consistency should be slightly thick but pourable.
- Decorate: Once the cookies have cooled, drizzle the glaze over the top of each cookie using a spoon for an even distribution.
Notes
- Choose the right apples: Use apples that hold their shape when baked, like Granny Smith or Honeycrisp, to prevent them from turning too mushy in the oven.
- Uniform apple size: Cut the apples into small, evenly-sized cubes to ensure consistent baking in all the cookies.
- Don't overheat the butter: Make sure the melted butter is slightly cooled before adding it to the sugar and eggs to prevent the eggs from cooking.
- Control the sweetness: If you prefer less sweet cookies, you can slightly reduce the amount of sugar, as the apples and glaze will add plenty of sweetness.
- Add texture: For an extra crunch, add chopped nuts, like walnuts or pecans, when mixing the dry ingredients.
- Avoid overmixing: Mix the dough just until the ingredients are combined. Overmixing can result in denser, less tender cookies.
- Baking times: If you prefer crispier cookies, bake them for an additional 2-3 minutes, but be careful not to burn them.
- Storage: Store the cookies in an airtight container at room temperature for 3-4 days. You can also freeze them for up to 2 months.
Nutrition
Calories: 157kcalCarbohydrates: 26gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 30mgSodium: 100mgPotassium: 65mgFiber: 1gSugar: 16gVitamin A: 178IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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