• Make the Oatmeal Cookies
• Preheat oven to 350°F and line cookie sheets with parchment paper.
• Peel and dice the Granny Smith apple.
• Beat the softened butter until smooth.
• Beat in the granulated sugar and the brown sugar until smooth.
• Add eggs one at a time and blend well.
• Add in vanilla, and stir to combine.
• In a separate bowl, combine the all-purpose flour, salt, and baking soda.
• Slowly beat the dry ingredients into the wet ingredients until incorporated.
• Add the quick oats a little at a time until combined.
• Use a #40 cookie scoop (or scoop by 1 ½ tablespoonsful of dough) and scoop cookie dough onto the cookie sheets, leaving 2 inches of space between each cookie.
• Bake for 10-11 minutes.
• Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire cooling rack to cool completely.
• Cool completely before icing.

Make the Oatmeal Cookie Icing

• Combine the confectioner's sugar together with the milk and vanilla extract.
• Mix until the icing is smooth.
• Once the cookies are completely cooled, drizzle the prepared icing onto the cookies.
• Allow the icing to harden completely before storing.