Description
Delight in these soft and chewy Apple Cinnamon Oatmeal Cookies, packed with warm spices, tender apples, and a sweet maple glaze drizzle. Perfect for a cozy snack or dessert, these cookies combine the wholesome texture of oats with the aromatic flavors of cinnamon and cloves, balanced by a hint of lemon on fresh apples and topped with a smooth, sweet glaze.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup butter at room temperature
- 3/4 cup brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1 and 1/4 cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup peeled and finely chopped apple (1/4-inch cubes or smaller)
- 2 teaspoons lemon juice
Maple Glaze
- 2/3 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons maple syrup
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: Using an electric mixer on high speed, cream together the room temperature butter and brown sugar until the mixture is light and fluffy. This process incorporates air, giving your cookies a better texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, scraping down the bowl sides as needed to mix everything evenly.
- Combine Dry Ingredients: Sprinkle the all-purpose flour, old-fashioned rolled oats, ground cinnamon, baking soda, ground cloves, and salt over the wet dough. Mix on low speed just until mostly combined, taking care not to overmix.
- Prepare Apples: Toss the finely chopped apples with lemon juice to prevent browning and add a slight tang to the cookie dough.
- Incorporate Apples: Gently fold the lemon-coated apples into the cookie dough until evenly distributed throughout.
- Shape Cookies: Using about 2 tablespoons of dough per cookie, scoop out rounds and place them slightly apart on the prepared baking sheets. Press each cookie down gently to slightly flatten them for even baking.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, until the cookie tops are set and the edges turn a light golden brown. Remove from oven and allow cookies to cool on the baking sheets for 5 to 10 minutes.
- Cool Completely: Transfer cookies to a wire rack to cool completely before glazing, ensuring the glaze sets properly.
- Prepare Maple Glaze: In a small bowl, combine powdered sugar, milk, and maple syrup. Whisk until smooth and adjust the consistency with additional milk or powdered sugar if necessary.
- Glaze Cookies: Use a spoon to drizzle the maple glaze over each cooled cookie. Set cookies aside without stacking until the glaze is fully set.
Notes
- For the apples, use crisp varieties like Granny Smith or Honeycrisp for the best texture and flavor contrast.
- Tossing the apples in lemon juice prevents them from browning and adds a nice tang to balance sweetness.
- If you prefer a thicker or thinner glaze, adjust powdered sugar or milk amounts respectively.
- Store cookies in an airtight container at room temperature for up to 4 days; the glaze may soften over time.
- These cookies freeze well either before or after glazing—freeze in airtight containers and thaw at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 20mg
