Description
These delightful Apple Oatmeal Cookies combine the natural sweetness and slight tartness of Granny Smith apples with hearty oats for a comforting treat. Soft and chewy with a subtle cinnamon flavor, these homemade cookies are finished with a light powdered sugar glaze, making them perfect for snack time or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup old-fashioned rolled oats
- 1 cup Granny Smith apples (finely chopped, peeled and cored)
Glaze
- 1/2 cup powdered sugar
- 1-2 teaspoons milk
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside this dry mixture for later use.
- Cream Butter and Sugar: Using a mixer or a large bowl and wooden spoon, cream the unsalted butter and packed brown sugar together until the mixture is smooth and fluffy. This step helps aerate the dough for a tender cookie.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter mixture, mixing thoroughly until fully combined, ensuring the mixture is uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until everything is just incorporated to avoid overmixing which can make cookies tough.
- Fold in Oats and Apples: Gently fold in the rolled oats and finely chopped Granny Smith apples until evenly distributed throughout the dough.
- Portion Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the edges turn lightly golden. Remove the cookies and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Glaze: While the cookies cool, whisk together powdered sugar, milk (starting with 1 teaspoon and adding more if needed to reach the desired consistency), and ground cinnamon to create a smooth glaze.
- Glaze the Cookies: Drizzle or lightly brush the cinnamon glaze over the cooled cookies before serving for an extra touch of sweetness and flavor.
Notes
- For a softer cookie, do not overbake; remove once edges are lightly golden.
- Adjust the glaze consistency by adding milk slowly to avoid making it too runny.
- Chilling the dough for 30 minutes before baking can help prevent spreading.
- Use Granny Smith apples for a tart contrast; sweeter apples can be substituted but may alter the flavor balance.
- Store cookies in an airtight container for up to 3 days to maintain freshness.
