Description
These soft and chewy apple cinnamon oatmeal cookies are exploding with sweet apple flavor. Filled with cinnamon and apple spices, loaded with applesauce and apple chunks, and topped with a creamy maple frosting, they’re absolutely perfect for the fall season.
Ingredients
- 2 cups (170g) old-fashioned whole rolled oats
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice (or an extra tsp cinnamon)
- 1/4 cup (56g) unsalted butter, melted and slightly cooled
- 1/2 cup (90g) unsweetened applesauce*
- 3/4 cup (150g) packed dark or light brown sugar (I prefer dark here)
- 1/2 cup (100g) 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)
- optional: 1/2 cup (63g) chopped walnuts
Maple Icing
- 1 and 1/2 cups (180g) confectioners’ sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk
Instructions
- Some readers have found that these cookies spread a little too much without chilling the cookie dough first. I haven’t run into that problem, but feel free to chill this cookie dough for 1-2 hours after step 4, before rolling and baking. Enjoy!
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Whisk the oats, flour, baking soda, salt, cinnamon, and apple pie spice (if using) together in a large bowl.
- Whisk the butter, applesauce, brown sugar, and white sugar together until combined. Then whisk in the egg and vanilla. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the apples and walnuts. The cookie dough will be thick and sticky.
- Using a medium cookie scoop, scoop cookie dough into balls (about 2 Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out (see picture above) as the cookies won’t spread much unless you help out first!
- 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 icing.
- Make the icing: Whisk all of the ingredients together and drizzle over cookies. You may have a little icing leftover. Drizzle more on each… because it’s just so good.
Notes
- Make Ahead & Freezing Instructions: Iced cookies stay fresh covered in the refrigerator for up to 1 week. The flavor is even better on day 2. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. 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. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula | Medium Cookie Scoop
- Applesauce: Make sure you are using a thick applesauce. Anything too thin and liquid creates excess spreading.