Apple Cinnamon Oatmeal Cookies
Ingredients:
- 2 cups (170g) old-fashioned whole rolled oats
- 1 cup (125g) all-purpose flour
- 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 (60g) unsalted butter, melted and slightly cooled
- 1/2 cup (90g) unsweetened applesauce1
- 3/4 cup (150g) packed dark or light brown sugar (I prefer dark here)
- 3/4 cup (150g) 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) Diamond of California chopped walnuts
Maple Icing
- 1 and 1/2 cups (180g) confectioners' sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk
Directions:
- 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.
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