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Soft, cake-like apple cinnamon cookies made with oats, topped with a sweet maple glaze. A cozy fall treat perfect as a dessert or alongside coffee or tea.

Ingredients

Scale
  • 1/2 cup butter, softened to room temperature
  • 3/4 cup brown sugar (light or dark)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups all-purpose flour
  • 1 and 1/4 cups old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup peeled and finely chopped apple (about 1/4-inch cubes)
  • 2 teaspoons lemon juice
  • 2/3 cup powdered sugar
  • 2 teaspoons milk
  • 2 teaspoons maple syrup

Instructions

  1. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
  2. Peel and finely chop apples into about 1/4-inch cubes.
  3. Drizzle lemon juice over the chopped apples and toss to coat.
  4. Beat softened butter and brown sugar on high speed until light and fluffy.
  5. Add the egg and vanilla, scrape down the bowl, and mix until fully combined.
  6. Add the flour, old-fashioned rolled oats, cinnamon, baking soda, ground cloves, and salt; mix on low just until evenly combined.
  7. Fold the chopped apples into the cookie dough.
  8. Scoop the dough into roughly 2-tablespoon rounds and place them spaced on the prepared baking sheets; gently press each one down slightly to flatten.
  9. Bake for 12–14 minutes, until tops are set and edges are lightly golden.
  10. Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
  11. Whisk together powdered sugar, milk, and maple syrup until smooth, adjusting consistency as needed.
  12. Use a spoon or piping bag to drizzle the maple glaze over cooled cookies and let the glaze firm up before stacking or serving.

Notes

Dice apples small (around 1/4 inch) and keep quantity close to 1 cup to avoid soggy dough., Use a cookie scoop for consistent cookie sizes., Flatten dough balls slightly before baking for flatter cookies; omit for puffier cookies., Baking time may vary depending on oven temperature; cookies are done when tops are set and edges lightly golden., Oven temperatures vary; consider using an oven thermometer for accuracy., Mix-in suggestions: walnuts, pecans, toffee bits, cinnamon chips, or butterscotch chips (keep additions 1/3 to 1/2 cup)., Flour substitutes: up to half all-purpose flour can be replaced with white whole wheat flour., Glaze alternatives: vanilla glaze or thin caramel drizzle., Gluten-free option: use 1:1 gluten-free all-purpose flour blend and gluten-free rolled oats., Dough can be made ahead and refrigerated up to 3 days; let soften before baking., Dough balls can be frozen up to 3 months and baked from frozen with extra baking time., Store baked cookies in an airtight container at room temperature up to 2-3 days; they often taste better the next day.

Nutrition

Find it online: https://spoonandhearth.com/apple-cinnamon-cookies-with-maple-glaze/