Apple Cinnamon Oatmeal Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Simmer the applesauce in a medium saucepan over medium heat until reduced by half to 1/3 cup (80 g), about 10 minutes on the author's stove. Transfer to a heatproof bowl and cool to room temperature.
2. Preheat the oven to 350°F (177°C) and line large baking sheets with parchment or silicone mats.
3. Whisk the oats, flour, baking soda, salt, cinnamon, allspice and nutmeg in a large bowl and set aside.
4. Cream the butter with both sugars on medium speed for about 5 minutes. Add the reduced applesauce, egg yolk and vanilla and beat on medium-high until combined.
5. Beat in the dry ingredients on low speed until combined, then mix in the diced apples and walnuts, if using. The dough will be thick and sticky.
6. Scoop about 1.5 tablespoons (35 g) of dough per cookie and place them 3 inches (7.5 cm) apart on the lined sheets.
7. Bake 14 to 16 minutes, until lightly browned and set around the edges; the centres will look soft. Cool 10 minutes on the sheet, then move to a rack.
8. Melt the butter and maple syrup in a small saucepan over low heat, stirring occasionally. Off the heat, whisk in the sifted confectioners' sugar and a pinch of salt if desired, then drizzle over the cookies. The icing sets in about 1 hour.
9. Store in an airtight container at room temperature up to 2 days, or refrigerate up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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