I’ve eaten a lot of cookies in my day and these are some of my favorite.
Soft, chewy and packed full of sweet caramelized apples, it’s impossible to eat just one.
In fact, if you’re going to take one, you may as well just get comfortable with at least three or four because who wants to keep getting up to get more cookies when you’ve just gotten settled on the couch? Not me, that’s who.
If there is one negative to these beauties, it’s the extra prep work since you have to caramelize the apples with cinnamon and butter before mixing in the batter. BUT good things come to those who wait and it is totally worth every extra second- and I take my seconds seriously.
In other cookie news, I have sugar cookie dough chilling in the refrigerator. I haven’t made sugar cookies in a while so I’m pretty excited. I will be busting out the food coloring and sprinkles and hope that my sweet angel child will agree that it’s a good idea to put the frosting and sprinkles on the cookies, rather than all over the floor.
Let’s take a vote. I vote floor.
At least the dog will have a great time helping me clean up 🙂
On that note, I’m out. No really, I have to go to Cost Plus and HomeGoods before I get the kid otherwise he will want me to buy him a toy annnnd, well, no. Just no.
- 3 medium apples peeled and diced (I used Fuji and Honeycrisp)
- 2 tablespoons butter
- 4 teaspoons light brown sugar
- 1 cup powdered sugar
- 1 tablespoon water or milk plus more as needed
- In a large skillet over medium high heat, cook the butter, sugar and diced apples, stirring occasionally until apples are tender and caramelized, but not mushy. Set aside to cool.
- In a medium mixing bowl whisk together the flour, baking soda, cinnamon and salt. Set aside.
- In the bowl of an electric mixer beat together the butter and sugars on medium speed until light and fluffy (at least 3-4 minutes). Add the eggs, one at a time, mixing well after each addition. Add the apple sauce and vanilla and beat on high for 1 minute.
- Turn mixer to low and carefully add flour. Mix until just combined (no over-mixing here). Using a rubber spatula, gently stir in the oats. Gently fold in the cooled caramelized apples, mixing until just combined. Cover mixing bowl with plastic wrap or a piece of foil and refrigerate for at least one hour.
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper or a Silpat.
- Use a medium cookie scoop to scoop dough onto baking sheet, placing each cookie at least 1-2" apart, as they will flatten out while baking. Bake cookies for 15-18 minutes, or until edges are just starting to brown, but the middle is still a little soft.
- Remove baking sheet from the oven and allow cookies to cool for at least 5 minutes before transferring to a cooling rack to cool completely. Repeat process until all cookies have been baked.
- Allow cookies to cool completely before drizzling with the sugar glaze (see below).
- In a small bowl whisk together the sugar and water (or milk) until desired consistency is reached. If glaze is too thick add additional water or milk (just a couple drops); if it's too watery, add additional powdered sugar. Drizzle (or dunk) over the tops of each cookie using a spoon.