Bready or Not Original: Apple-Oat Cookies
These Apple-Oat Cookies are like a cross between apple oatmeal and apple pie, in a convenient portable form.
Really, these cookies feel homey. They take like comfort, with the apples and oats a little dense but not too heavy. The glaze on top adds a touch of sweetness that is just right.
As I have a husband who loves apple oatmeal AND apple pie, he enjoyed these cookies greatly. They are a perfect breakfast cookie!
I found that they kept for at least three days at room temperature. Even better–as these were all for my husband to enjoy–I found they froze and thawed without a problem. I actually froze most of the batch straight away. Portion control is a good thing, especially with over thirty cookies offering temptation!
I used a Gala apple, but I say any sweet baking apple would work well.
PrintBready or Not Original: Apple-Oat CookiesThese soft cookies are like a combination of apple-cinnamon oatmeal and apple pie! The glaze adds just the right touch of sweetness. These make a great breakfast, snack, or dessert. Makes about 35 cookies with a tablespoon scoop.Course Breakfast, Dessert, SnackCuisine AmericanKeyword apple, cookies, oatsServings 35 cookiesAuthor Beth CatoEquipmenttablespoon cookie scoopparchment paperwaxed paperIngredientsCookies2 1/4 cups all-purpose flour1 cup old-fashioned oats also called rolled oats1 teaspoon ground cinnamon3/4 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground allspice3/4 cup unsalted butter 1 1/2 sticks, room temperature1/2 cup brown sugar packed1/2 cup white sugar2 large eggs room temperature2 teaspoons vanilla extract1 large baking apple peeled and finely chopped; Gala and Fuji are idealGlaze1 cup confectioners' sugar plus more if needed2 Tablespoons milk or half & half, plus more if neededInstructionsPreheat oven at 350-degrees. Line a large baking pan with parchment paper.In a medium bowl, whisk together flour, oats, cinnamon, baking powder, baking soda, salt, and allspice.In a big mixing bowl, combine the soft butter, brown sugar, and white sugar. Follow up with the eggs and vanilla. Slowly mix in the dry ingredients. Fold in the apple pieces.Use a tablespoon scoop or spoon to dole out dough spaced an inch apart on the cookie sheet. Bake until set, about 10 to 12 minutes. Let set on rack for 10 minutes, then move to a cooling rack. Continue with the next batch.Once all of the cookies are cool, make the glaze. Stir together the confectioners’ sugar and milk to form a thick but oozy consistency. Spoon over the cookies.Store in a sealed container at room temperature, with waxed paper between the stacked layers. They will keep for at least three days. Cookies will freeze and thaw without issue.OM NOM NOM!
