Apple Cinnamon Oatmeal Cookies Recipe
Soft and chewy apple cinnamon oatmeal cookies with diced Granny Smith apples, cinnamon, nutmeg, and a sweet vanilla icing drizzle.
Servings: 36 cookies
Calories: 133kcal
Ingredients
Apple Cinnamon Oatmeal Cookies
- 1 cup unsalted butter softened
- ½ cup sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups quick oats
- 1 cup diced Granny Smith Apple
Icing
- 1 ½ cups confectioners sugar
- 2 ½ tablespoons milk
- ½ teaspoon vanilla extract
Instructions
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.
Notes
- Use Granny Smith apples. They hold their shape.
- Dice the apple small, about the size of a raisin.
- Cool the cookies completely before icing or the icing will melt.
- Store on the counter in an airtight container for up to 5 days.
- Freeze dough balls for up to 3 months. Bake from frozen, add a minute.
Nutrition
Serving: 1cookie | Calories: 133kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 69mg | Potassium: 50mg | Fiber: 1g | Sugar: 9g | Vitamin A: 175IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1mg
