October 10: Apple Cinnamon Oatmeal Cookies

I like to eat, eat, eat 
apples baked in cook-keys...

Especially when I have tons of apples sitting around waiting to be used (not that this recipe cut into that very much as it only used 3/4 of an apple) AND I have a giant jar of apple butter calling to me from the fridge.

Thus,  I decided to try this new Sally's Baking Addiction recipe for Apple Cinnamon Oatmeal Cookies.

And omigosh...I'm so glad I did. They. Are. DELIGHTFUL.

They're sorta chewy with crispy edges and they're full of apple and cinnamon flavor-- and a hint of maple, too, if you make the glaze for the top. (Although, the maple flavor is super subtle. If you're not a fan of maple, I think you'd still like the iced cookies.) Usually I don't bother about glazes but this time I decided to go for it. Good call!

They come together pretty easily, too, which means less time between the pan and your stomach. Always a score.

So let me stop blabbing and tell you how to do it yourself so you can enjoy these beauties, too.

Apple Cinnamon Oatmeal Cookies (with optional Maple Icing)

Ingredients: 

For cookies: 


2 cups (170g) old-fashioned oats (not quick oats)
1 cup (125g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon apple pie spice (or an extra teaspoon of cinnamon if you don't have apple pie spice; I happened to make my own the other day so I had some leftover and used it in these)
1/4 cup butter, melted and slightly cooled
1/2 cup (90g) apple butter from yesterday's post! (or you can use unsweetened applesauce like the original recipe)
3/4 cup packed dark brown sugar (you can use light if you want)
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup finely diced apple (mine was 3/4 of a medium sized apple- the original recipe says it's about 1/2 of a large apple)
(optional) 1/2 cup (63g) walnuts (I put them in!)

Here's a picture of how I diced my apple:

For maple icing

1 and 1/2 cups (180g) confectioners' sugar
2 Tablespoons pure maple syrup
2 Tablespoons milk

 Directions:

1. Preheat oven to 350°. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and apple pie spice.

3. Whisk the butter, apple butter (or applesauce, if that's what you're using), brown sugar, and white sugar together until combined.

4. Whisk in the egg and vanilla.

5. Pour the wet ingredients into the dry ingredients and stir until just combined.

 Like my festive new spatula? Me too! I got it at A.C. Moore!

6. Fold in the apples and walnuts (if using). The cookie dough will be thick and sticky.

7. Use your OXO medium cookie scoop (I'm hoping by now you've got these great tools!) to scoop cookie dough into balls. (If you don't have this magical scoop, it's about 2 Tbsp of dough each.) Drop 3 inches apart on the cookie sheet. Slightly flatten the balls to help with spreading.

 

 Front ball, not flattened; back balls, slightly flattened

8. Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before removing to a cooling rack and/or icing. (This step is very important. They are still a little chewy when they're warm and if you try removing them from the sheet prematurely, they'll fall apart. If that happens, they'd make a great topping for ice cream or yogurt, but try keeping them in cookie form because, well, COOKIES!)  

9. While your cookies cool, whisk all of the icing/glaze ingredients together and drizzle over cookies. Let harden before stacking cookies.

Sally always provides great tips for making recipes ahead of time or freezing them, so by all means, go to her blog to check out those types of things. (And her pictures. Her food photography is drool-worthy!)

So are these cookies. I'm in love with them. I feel confident you will be, too.