These soft cookies are like a combination of apple-cinnamon oatmeal and apple pie! The glaze adds just the right touch of sweetness. These make a great breakfast, snack, or dessert. Makes about 35 cookies with a tablespoon scoop.
Course: Breakfast, Dessert, Snack
Keyword: apple, cookies, oats
Author: Beth Cato
tablespoon cookie scoop
2 1/4cupsall-purpose flour
1cupold-fashioned oats also called rolled oats
3/4cupunsalted butter 1 1/2 sticks, room temperature
1/2cupbrown sugar packed
2large eggs room temperature
1large baking apple peeled and finely chopped; Gala and Fuji are ideal
1cupconfectioners' sugar plus more if needed
2Tablespoonsmilk or half & half, plus more if needed
Preheat oven at 350-degrees. Line a large baking pan with parchment paper.
In a medium bowl, whisk together flour, oats, cinnamon, baking powder, baking soda, salt, and allspice.
In a big mixing bowl, combine the soft butter, brown sugar, and white sugar. Follow up with the eggs and vanilla. Slowly mix in the dry ingredients. Fold in the apple pieces.
Use a tablespoon scoop or spoon to dole out dough spaced an inch apart on the cookie sheet. Bake until set, about 10 to 12 minutes. Let set on rack for 10 minutes, then move to a cooling rack. Continue with the next batch.
Once all of the cookies are cool, make the glaze. Stir together the confectioners' sugar and milk to form a thick but oozy consistency. Spoon over the cookies.
Store in a sealed container at room temperature, with waxed paper between the stacked layers. They will keep for at least three days. Cookies will freeze and thaw without issue.