Iced Oatmeal and Apple Cookies

For those of us not quite ready to give up fall, a cookie that has it all. They’re packed with oatmeal, applesauce, dried apples, and cinnamon, all iced with a maple syrup glaze.

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We are enjoying a most beautiful fall in Utah this year. Sometimes it seems like we head straight from summer to winter, but this year we’re really getting a good taste of mild temperatures and pretty colors. And best of all, no snow before Halloween. That’s always my one wish each year.

I know that with Halloween is behind us, a lot of us will just dive straight into Thanksgiving and the holidays, but I think I’m going to hold on to fall a little bit longer.

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These iced oatmeal and apple cookies are helping. They’re crisp on the edges and chewy in the center. They’ve got applesauce right in the batter (in place of some of the butter— hooray for healthier cookies, right?), as well as oatmeal, cinnamon, and dried apple bits. All drizzled with a maple syrup icing.

It’s fall all wrapped up in a little treat.

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get the recipe

Iced Oatmeal and Apple Cookies

Yield: 2 dozen cookies

Print Recipe ^[7]

Ingredients:

For the cookies:

• 4 tablespoons (56 grams) butter, melted
• 1 cup (215 grams) brown sugar
• 1/2 cup (100 grams) sugar
• 1 large egg
• 1/2 cup (125 grams) applesauce
• 1 1/2 cups (150 grams) old-fashioned oats
• 1 1/2 cups (180 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup (85 grams) unsweetened dried apples

For the icing:

• 1 3/4 cup (405 grams) powdered sugar
• 3 tablespoons pure maple syrup
• 1-3 tablespoons milk

Directions:

1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
2. In bowl, combine the oats, flour, baking soda, baking powder, cinnamon and salt.
3. In a separate bowl, beat together the melted butter, brown sugar, and sugar with a wooden spoon until combined. Add the egg and applesauce and mix until combined. Add the dry ingredients, and mix until just combined, then stir in the dried apple.
4. Drop by the rounded tablespoon onto the prepared sheet pan and bake until edges are just turning golden brown, about 13-15 minutes. Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
5. To make the icing, whisk together the powdered sugar and maple syrup. Add enough milk to get the right consistency. Drizzle over the cooled cookies and let set for 10 minutes before serving.
6. Store cookies in the fridge for up to 5 days.

Recipe adapted from Martha Stewart ^[8].