Description

Soft and chewy in the middle with delicious, bursts of fresh diced apples and a sweet maple syrup glaze.

Ingredients

1 cup butter

1/2 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/ teaspoon salt

1 teaspoon cinnamon

1/4 cup pecans, finely chopped

2 cups rolled oats

1 cup apples, peeled and finely chopped

2 cups powdered sugar

3 Tablespoons maple syrup (or a little ore to achieve consistency)

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Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, or bowl from stand mixer fitted with the paddle attachment, beat the butter and both sugars until they’re light and fluffy.
Add in eggs and vanilla and mix until they’re completely mixed into the batter.
In a small bowl or medium bowl, combine all dry ingredients and the finely chopped pecans.
Gradually, add the dry ingredients to the wet ingredients, mixing on low speed.
Next stir in the rolled oats on low speed, scraping down the sides of the bowl often.
If using a stand mixer, drop the bowl and remove the mixing blade. Stir in the chopped apples by hand.
Using an ice cream scoop makes the cookies more uniform. Place them on the prepared baking sheets, then roll them each into a ball and flatten slightly. They will be approximately three inches across when flattened.
Place on cookie sheet, 8 to a sheet, leaving a few inches in between as they will spread during baking.
Bake cookies, one sheet at a time in a 350°F oven for 12 to 14 minutes. The cookies will be browned on the edges and still a bit soft in the middle.
Cool the cookies completely on a wire rack.
Prepare the glaze by mixing together powdered sugar with maple syrup. Start with two tablespoons of syrup, then add the third. If you need a fourth tablespoon for a smoother, consistency, go ahead and add it in. Add the final amount using a teaspoon at a time.
Turn the cookies upside down and dip them into the glaze, holding for a moment in the glaze.

Allow the glaze to drip, holding the over the plate of icing. The drippings can go back into the remaining icing.

You can use a knife to spread it out a little if your glaze is on the thicker side.

Alternatively, you can use a knife and ice the cookies that way instead of using the dip-and-drip method.

Notes

Storage Instructions: Store apple cookies in an airtight container for 3 days or in the fridge for up to 7 days. Separate the layers with parchment paper to prevent sticking.

Freezing: Freeze apple cookies in a freezer-safe container for 1 – 2 months, separating the layers with parchment paper.

Thaw overnight in the fridge or at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 248
Sugar: 24.3 g
Sodium: 85.7 mg
Fat: 9 g
Saturated Fat: 5.1 g
Trans Fat: 0 g
Carbohydrates: 38.7 g
Fiber: 1.4 g
Protein: 2.8 g
Cholesterol: 35.8 mg