Is there anything that apples cannot do? The humble apple is such a versatile, delicious fruit in baked goods. I love apple in pies, muffins, cakes, fritters, danishes–pretty much anything you can think of. When I saw this recipe for Apple Cinnamon Oatmeal Cookies, I knew I had to make them.
The chewy center and crisp edges of oatmeal cookies pair perfectly with the tender sweetness of tiny chunks of apple in these marvelous cookies. A little spice, vanilla, and brown sugar, not to mention the magic of butter, combine to create a delectable treat. A sweet-and-spiced glaze is drizzled on top for even more deliciousness. I’ve got to tell you, these are some of the best cookies I’ve ever had. I can’t wait to bake another batch. My little boy enjoyed helping me make these cookies, as well. It’s a really quick and easy recipe, which makes it great for doing with kids.
You probably already have most of the ingredients in your kitchen, to make these cookies. I’ve made a few slight changes to the original recipe, to suit my tastes, and to use spices which are readily available in Australia. (Apple pie spice is not something I’ve seen here, but it is very easy to create a similar flavour, as you can see in the recipe below.) Feel free to add a handful of chopped nuts or sultanas, if you like, or to play a bit with the spices. I haven’t found unsweetened apple sauce here in Australia, but the added sweetness didn’t seem noticeable to me in my cookies. Make sure you use a thick applesauce. Otherwise, the cookies will spread way too much, as I have found out. I flavoured the glaze with vanilla and cinnamon, but you could simplify it and just use milk and powdered/ confectioner’s sugar, if you like.
These Apple Cinnamon Oatmeal Cookies are wonderful. They’re the perfect treat for autumn, or any time of year.
Apple Cinnamon Oatmeal Cookies
The chewy center and crisp edges of oatmeal cookies pair perfectly with the tender sweetness of tiny chunks of apple in these marvelous cookies. A little spice, vanilla, and brown sugar, not to mention the magic of butter, combine to create a delectable treat. A sweet-and-spiced glaze is drizzled on top for even more deliciousness.
This recipe was adapted slightly from Sally’s Baking Addiction.
- 2 cups (170g) old-fashioned whole rolled oats
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda/ bi-carb soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice (or an extra tsp cinnamon, or a dash of cardamom and a dash of Allspice)
- 1/4 cup (60g) unsalted butter, melted and slightly cooled (it needs to be warm—not hot or cold, for the cookie texture to turn out right)
- 1/2 cup (90g) thick unsweetened applesauce
- 3/4 cup (150g) gently packed dark or light brown sugar
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup finely diced apple (about 1/2 of a large apple)
- ¾ cup powdered/ confectioners’ sugar/ soft icing mixture
- 1 tsp pure vanilla extract or pure maple syrup
- 1 Tbsp milk
- A dash of cinnamon
- Preheat oven to 350°F/ 180°C. Line two large baking trays with parchment/ baking paper or silicone baking mats. Set aside.
- Whisk together the oats, flour, baking soda, salt, cinnamon, and apple pie spice (or other spices) in a large bowl.
- In another bowl, whisk the melted warm butter, applesauce (see note below), brown sugar, and white sugar together until combined. Then whisk in the vanilla and egg. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the diced apple. The cookie dough will be thick and sticky. (If the dough looks runny, at this stage, you should to chill it for 1-2 hours, to firm up.)
- Using a large spoon or table spoon, scoop cookie dough and form into balls (about 2 Tbsp of dough each). Place them about 2-3 inches apart on the baking trays. Slightly flatten the balls out with the back of the spoon, because the cookies won’t spread much.
- Bake cookies for 14-15 minutes or until lightly browned and set on the edges. Remove trays from the oven and allow to cool on cooling racks for 10 minutes before icing the cookies. Keep the cookies on the trays.
- Make the icing: Whisk the icing ingredients together in a medium bowl or small measuring cup.
- Drizzle icing over cookies, using a small spoon or squeeze bottle.
- Cool finished cookies on trays, then store them in tightly-lidded containers. If you put them away too soon, while still warm, they will soften up too much, and the edges won’t be nice and crunchy.
- Make sure you are using a thick applesauce. A sauce that’s runny could cause excess spreading. Unsweetened applesauce is best for the recipe, to keep the apple flavour from being overwhelmed by too much sugar. If your applesauce looks too thin, try simmering it on the stovetop, until thicker. Also, try chilling the cookie dough for 1-2 hours to firm it up.
- Iced cookies stay fresh covered in the refrigerator for up to 1 week.
- The cookie dough can be made and chilled in the refrigerator for up to 3 days before baking the cookies. Allow dough to come to room temperature, then continue with the recipe at step 4.
- Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
This recipe was created by Kim Sequoia for a delicious moment.
All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.