This past week I wanted to make a dessert for a client but she didn’t want something too sweet because her kids had probably just eaten their weight in candy over Halloween weekend. So I went with a cookie that was half dessert and half sorta healthy (well, maybe just half “not total junk food”).When I baked them the first time it was without icing and walnuts. Then later in the week, when I was sitting having my morning life-fuel (coffee), and desperately wanting something to dip into it, I thought about these cookies and how to jazz them up with a little more sweetness.
I never know how to answer the question “what do you love most to cook or bake?”. Honestly, I love preparing almost anything that comes out delicious regardless of time or effort spent. But I will say that pie, cookies, and certain other baked goods are up near the top of my (nonexistent) list.It’s easy to find a recipe that’s quick to put together, yields delicious results, and produces enough product that you can share with friends and family thereby making you the most popular person in town. Which is always the goal, right?
Aside from this being a fast cookie to make, it could also help you use up a couple of the apples from the 20-40 pounds that you got from the pick-your-own farm a few weeks back. Technically, you only need one apple for these, but if you’re feeling ambitious, you could make your own applesauce (which the recipe calls for).
I recommend throwing these together this weekend and then passing them out at all group gatherings. If there’s anything left, I bet the office would love to have something to dunk in their coffee come Monday morning.
Chewy Apple Oatmeal Cookies with Maple Cinnamon Icing
Serves: Makes about 2½ dozen
- 2 cups old fashioned rolled oats
- 1 cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 4 Tbsp unsalted butter, melted
- 1 cup light brown sugar
- ½ cup sugar
- 1 egg
- ½ tsp vanilla
- ½ cup unsweetened applesauce (a 4oz snack cup is the perfect size)
- 1 apple, medium sized, chopped into small ⅛ sized pieces (I used a Macoun but any good baking apple will work)
- ½ cup walnuts - toasted and roughly chopped (optional)
- 1 cup confectioners sugar
- 3 Tbsp maple syrup
- ¼ tsp vanilla
- 1 Tbsp water
- Pinch of cinnamon
- In one bowl whisk together the oats, flour, baking powder, salt, and cinnamon. Set aside.
- In a separate bowl whisk the melted butter together with the sugars until incorporated. Add the egg and vanilla and whisk until smooth and then add the applesauce and incorporate.
- Switch whisk for spoon or spatula and slowly add in the dry ingredients to the wet and stir to combine. Add in the apples and walnuts and give it one last stir.
- Cover and place in the fridge for an hour. The oats will absorb some of the liquid in the batter making it firmer and ready for baking.
- Preheat oven to 350°F
- Line baking sheets with parchment paper or baking mat. Drop the batter by the tablespoon. Bake until cookies are golden brown on the edges, about 15-17 minutes. (In one oven it took 15 minutes and in another in took 17-19 minutes.)
- While cookies are cooling and baking, make icing in a separate bowl using a spatula or spoon to stir. Mix the confectioners sugar, maple syrup, and vanilla together first and then begin adding the water until your desired consistency. I wanted a thicker icing and only used 1 tbsp of water. Once you have the icing where you want it, stir in a pinch of cinnamon.
- Drizzle the icing over the cookies and let set.
- Store in an airtight container with parchment paper between layers. These cookies were best on day 1 but still delicious (more chewy less crunch) on day 2 and beyond.
Slightly adapted from this Serious Eats Recipe