Soft and chewy with delicious, fresh apples and a sweet maple syrup glaze, these Oatmeal Apple Cookies are quick and easy to make. Perfect for coffee time!
These cookies are soft and chewy. Three days later, still delicious.
If you're looking for a treat during your coffee time on a cool fall morning, THIS IS IT!
You can enjoy them, plain as well. or with the maple glaze. If you're not a fan of maple, change out the maple syrup for milk and make a plain glaze.
I think I might just have a favourite new cookie.
WHY YOU'LL LOVE THESE COOKIES
- simple recipe, no fancy ingredients or equipment needed
- they stay delicious for days and can be frozen
- similar to my iced oatmeal cookies but a bit softer and more moist with the apples chopped in them.
INGREDIENTS & SUBSTITUTIONS
For full ingredients list, see recipe card at the bottom of the page.
- rolled oats - I like to use quick oats in this recipe. If you're using the large flake oats, pulse them a few times in the food processor first to break them down a little.
- pecan - you can substitute walnuts in these cookies for a delicious change
- apples - I used Honey Crisp apples or you can use your favourite baking apple such as Granny Smith, Golden Delicious.
- butter - soften butter at room temperature before starting the recipe.
- eggs - should be at room temperature. Take them out of the refrigerator 30 to 60 minutes before starting the recipe.
Start by beating 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, combine all dry ingredients and the finely chopped pecans.
Gradually, add the dry ingredients to the butter mixture, 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.
Now, you're ready to scoop and shape into balls. Use an ice cream scoop or by hand.
Using an ice cream scoops makes the cookies more uniform. Place them onto a parchment paper-lined baking sheet, then roll them into a ball and flatten slightly. They will be approximately three inches across when flattened.
Bake 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.
If you over bake the cookies they will not be soft and chewy. You might like a crispier cookies. If so, leave them in a few minutes longer.
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.
The cookies must be cooled completely before dipping them into the icing. In a rush? Give them thirty minutes to cool and go for it!
I find it a bit easier to work with the glaze on a flat dinner plate.
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.
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