APPLE CINNAMON OATMEAL COOKIES

http://sallysbakingaddiction.com/2016/10/03/apple-cinnamon-oatmeal-cookies/

APPLE CINNAMON OATEMAL COOKIES
These were very very tasty!  A perfect after school snack on a rainy day.  I liked how I could make the batter early in day and then take our to bake right before kids get home.  Plan on waiting to eat them probably 20 minutes or so after frosting.  It was messy when we tried to eat before it had hardened.  I think next time I might trying adding only 1/2 cup of each on the sugar.

Ingredients:

• 2 cups (170g) old-fashioned whole rolled oats
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice (or an extra tsp cinnamon)
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1/2 cup (90g) unsweetened applesauce
• 3/4 cup (150g) packed dark or light brown sugar (I prefer dark here)
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup finely diced apple (about 1/2 of a large apple)
• optional: 1/2 cup (63g) walnuts (didnt' add but it would be very good)

Maple Icing

• 1 and 1/2 cups (180g) confectioners' sugar
• 2 Tablespoons (30ml) pure maple syrup
• 2 Tablespoons (30ml) milk

Directions:

1. Some readers have found that these cookies spread a little too much without chilling the cookie dough first-- I haven't run into that problem, but feel free to chill this cookie dough for 1-2 hours after step 4--before rolling and baking. Enjoy!
2. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
3. Whisk the oats, flour, baking soda, salt, cinnamon, and apple pie spice (if using) together in a large bowl.
4. Whisk the butter, applesauce, brown sugar, and white sugar together until combined. Then whisk in the egg and vanilla. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the apples and walnuts. The cookie dough will be thick and sticky.
5. Using a medium cookie scoop, scoop cookie dough into balls (about 2 Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out-- see picture above-- as the cookies won't spread much unless you help out first!
6. Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.
7. Make the icing: Whisk all of the ingredients together and drizzle over cookies. You may have a little icing leftover. Drizzle more on each... it's so good!

Make ahead tip: Iced cookies stay fresh covered in the refrigerator for up to 1 week. Their flavor is even better on day 2! You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.