Iced Apple Oatmeal Cookies
These iced apple oatmeal cookies are soft, chewy, and packed with tiny pieces of fresh apple, then finished with a sweet cinnamon glaze that sets into a thin, shiny shell. With rolled oats, butter, brown sugar, and warm spices, the apples get to be the star in this cozy cookie jar favorite.
Equipment
- Half sheet baking pans Two pans
- Parchment paper
- Medium cookie scoop About 2 tablespoons
- Electric hand mixer or stand mixer
- Wire cooling rack
- Vegetable peeler and sharp paring knife
- Large and medium mixing bowls
- Whisk and rubber spatula
- Dry and liquid measuring cups and measuring spoons
- Small bowl and spoon for the glaze
Ingredients
- 1 cup unsalted butter 2 sticks; 227g; softened to room temperature
- 3/4 cup light brown sugar packed; about 165g
- 1/2 cup granulated sugar about 100g
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour about 220g; spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups old-fashioned rolled oats about 225g; not instant oats
- 1 1/2 cups finely diced apples about 2 medium apples, peeled and cut into 1/4-inch pieces
For the Glaze
- 1 1/2 cups powdered sugar about 180g
- 3 tablespoons milk plus 1 to 2 teaspoons more if needed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- salt 1 small pinch
Instructions
- Place an oven rack in the center position and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Wash, peel, and core the apples, then dice into very small 1/4-inch pieces. Measure 1 1/2 cups and pat dry with a paper towel if especially juicy.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg for about 30 seconds. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until pale, fluffy, and creamy, scraping down the sides as needed.
- Add the eggs one at a time, mixing about 30 seconds after each, then pour in the vanilla and mix until combined. Scrape the bowl again.
- Add the flour mixture in two or three additions, mixing on low or stirring just until no dry streaks of flour remain. Do not overmix.
- Fold in the rolled oats until evenly coated, then gently fold in the diced apples until spread throughout the thick, chunky dough.
- Use a medium cookie scoop or heaping tablespoon to portion dough balls onto the lined sheets about 2 inches apart. Gently press the top of each ball down slightly.
- Bake one sheet at a time on the center rack for 11 to 13 minutes, until the edges are golden brown and the centers look set but still soft. Do not wait for the tops to brown.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack and cool for at least 20 to 30 minutes until completely cool to the touch.
- In a small bowl, whisk the powdered sugar, cinnamon, vanilla, salt, and milk until completely smooth. The glaze should fall from the whisk in a thick ribbon; adjust with more milk or powdered sugar as needed.
- Set parchment under the cooling rack, then drizzle or dip the cooled cookies with glaze. Let sit for 20 to 30 minutes until the glaze is dry to the touch and fully hardened.
Notes
- Choose the right apples: Honeycrisp, Granny Smith, Braeburn, and Pink Lady hold their shape and give a nice balance of sweet and tart.
- Dice the apples small (about 1/4 inch), since larger pieces release too much moisture and can make the cookies cakey.
- Use softened, not melted, butter: it should dent easily when pressed but still hold its shape, or the cookies will spread too much.
- Measure the flour correctly by spooning it into the cup and leveling it off, since packed flour leads to dry cookies.
- If your kitchen is warm, chill the dough for 30 minutes to help it hold its shape before scooping.
- Do not overbake: pull the cookies when the centers still look slightly soft, as they firm up on the hot pan.
- Cool the cookies completely before icing, which is the most common reason a glaze looks thin or sticky.
- Storage: keep in an airtight tin with parchment between layers for up to 4 days at room temperature, up to 1 week in the refrigerator, or freeze iced cookies for up to 2 months.
- Make-ahead: refrigerate the dough for up to 48 hours, or freeze scooped dough balls for up to 3 months and bake straight from frozen, adding 1 to 2 minutes.
- Variations: swap the milk for maple syrup for a maple glaze, or fold in 1/2 cup walnuts, pecans, raisins, dried cranberries, or butterscotch chips with the apples.
Nutrition
Serving: 1CookieCalories: 165kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 90mgFiber: 1gSugar: 14g
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