Apple Oatmeal Cookies
Buttery, chewy oatmeal cookie with cinnamon apples in every bite and topped with a sweet maple glaze.
Yield: 16 cookies
Materials
- ¾ cup 1 ½ sticks butter, melted & slightly cooled
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ½ cups old-fashioned oats
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp salt
Apples:
- 1 ½ cups finely chopped apples about 2 medium, peeled
- 1 tbsp brown sugar
- ½ tsp cinnamon
Maple Glaze (optional but amazing):
- 1 cup powdered sugar
- 1 tsp maple extract or vanilla if you prefer
- 2 tbsp heavy cream
- pinch of salt
Instructions
- To prep for the apples, toss chopped apples with 1 tbsp brown sugar + ½ tsp cinnamon. Set aside.
- In a large bowl, whisk melted butter and sugars until glossy. Add egg, yolk, and whisk until smooth. Stir in vanilla.
- In another bowl, whisk 1 3/4 cup flour, 1 1/2 cup oats, 1/2 tsp baking soda, 1/2 tsp baking powder, spices, and salt.
- Stir dry ingredients into wet until just combined. Fold in about 1 cup of the apple mixture.
- Cover and refrigerate for at least 30 minutes (up to overnight).
- Preheat oven to 350°F. Scoop dough to your desired size (I made mine fairly large, it made 16 large cookies) roll into balls, and place onto parchment-lined baking sheets.
- Bake for 11–13 minutes, until edges are golden but centers look soft. Let sit on pan 5 minutes before moving.
- Glaze (optional): Whisk powdered sugar, maple extract, cream, and salt until drizzle-consistency. Drizzle over cooled cookies.