Description
These Apple Oatmeal Cookies combine chewy rolled oats, reduced applesauce, fresh apple pieces, warm spices, and a smooth maple icing. They make a cozy fall dessert and also work well for lunch boxes, bake sales, holiday trays, and make-ahead treats.
Ingredients
For the Apple Oatmeal Cookies:
2/3 cup unsweetened applesauce
2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed dark or light brown sugar
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract
3/4 cup finely diced apple
1/2 cup chopped walnuts, optional
For the Maple Icing:
2 tablespoons unsalted butter
1/3 cup pure maple syrup
1 cup confectioners’ sugar, sifted
Pinch of salt, optional
Instructions
1. Place the applesauce in a medium saucepan over medium heat.
2. Bring the applesauce to a gentle boil, then reduce the heat and simmer until it reduces to 1/3 cup, stirring occasionally.
3. Transfer the reduced applesauce to a heat-safe bowl and cool it completely.
4. Preheat the oven to 350°F.
5. Line large baking sheets with parchment paper or silicone baking mats.
6. Whisk together the oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg in a large bowl.
7. Beat the softened butter, granulated sugar, and brown sugar with an electric mixer for about 5 minutes, or until light and creamy.
8. Add the cooled applesauce, egg yolk, and vanilla extract.
9. Beat until fully combined, scraping the sides and bottom of the bowl as needed.
10. Add the dry ingredients and mix on low speed just until combined.
11. Fold in the finely diced apples and optional walnuts.
12. Scoop portions of dough measuring about 1 1/2 tablespoons each.
13. Arrange the dough portions about 3 inches apart on the prepared baking sheets.
14. Bake for 14 to 16 minutes, or until the edges look lightly browned and set while the centers still appear soft.
15. Cool the cookies on the baking sheets for 10 minutes.
16. Transfer the cookies to a wire rack and let them cool completely.
17. For the icing, melt the butter and maple syrup together in a small saucepan over low heat.
18. Remove the saucepan from the heat and whisk in the sifted confectioners’ sugar.
19. Add a pinch of salt if desired.
20. Drizzle the maple icing over the cooled cookies.
21. Let the icing set for about 1 hour before stacking or storing the cookies.
Notes
Reducing the applesauce is essential because it concentrates the apple flavor and removes excess moisture.
Use old-fashioned rolled oats for the best chewy texture.
Quick oats absorb more liquid and may make the cookies dry or prevent proper spreading.
Cut the apple into very small cubes so the pieces soften evenly.
Granny Smith, Honeycrisp, Pink Lady, and Fuji apples all work well.
Do not overbake the cookies because the centers will continue to set as they cool.
The prepared dough can be refrigerated for up to 3 days.
Store baked cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Freeze baked cookies for up to 3 months.
Freeze unbaked dough balls for up to 3 months and bake them from frozen with about 1 extra minute of baking time.
- Prep Time: 25 minutes
- Cook Time: 14 to 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 17 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 18 mg