Sally’s Baking: Apple Cinnamon Oatmeal Cookies

I found this recipe and I became obsessed. My house smelt delicious and everyone LOVED the cookies!

Ingredients:

• 2/3 cup (160g) unsweetened applesauce
• 2 cups (170g) old-fashioned whole rolled oats
• 1 and 1/4 cups (156g) all-purpose flour 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 cup (113g) unsalted butter, 
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light or dark brown sugar (I use dark)
• 1 egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup (90g) finely diced apples
• 1/2 cup (63g) chopped walnuts (optional)

Maple Icing

• 2 Tablespoons (28g) unsalted butter
• 1/3 cup (80ml) pure maple syrup
• 1 cup (112g) sifted confectioners’ sugar
• pinch salt, to taste

Instructions

1. Reduce the applesauce: Place the applesauce in a medium saucepan over medium heat. Bring to a low boil and then simmer, stirring occasionally, until the amount is reduced by half (to 1/3 cup/80g). On my stove, this takes about 10 minutes. Transfer the applesauce to a heat-proof bowl and set aside to cool to room temperature.
2. Make the cookies: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper
3. Whisk the oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg together in a large bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until creamed together, about 5 minutes.  Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the reduced applesauce, egg yolk, and vanilla, and beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
5. Add in the dry ingredients and beat on low speed until combined. Finally, beat in the chopped apples and walnuts (if using). The cookie dough will be thick and sticky.
6. Scoop mounds of cookie dough (about 1.5 Tbsp/35g of dough each) and arrange 3 inches apart on the prepared baking sheets. 
7. Bake for 14–16 minutes or until lightly browned and set around the edges. The cookies will look very soft in the middle but will continue to set as they cool.
8. Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cookies. Icing will set after about 1 hour.
9. Store cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

Please go check out her recipe, they are amazing and the cookies turned out delicious!!

-Dezi