These cookies are a taste of autumn. They are soft, chewy, and full of warm spices. You will love the fresh apple and maple flavor. This recipe is simple to follow. Even a beginner can make perfect cookies. They are the perfect treat for a cozy day.
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Why You’ll Love This Recipe
- Amazing Texture: These cookies are soft and chewy. The oats give them a hearty, wholesome bite. The fresh apple chunks make them moist and delicious.
- Warm, Comforting Flavors: Each cookie is packed with cinnamon, allspice, and nutmeg. The sweet maple icing is the perfect finish. It is a classic fall flavor combination.
- No Waiting: This dough does not need to be chilled. You can mix the ingredients and bake them right away. This saves you time.
- Family Favorite: This recipe is loved by all. The cookies are delicious and comforting. They are great for sharing with friends and family.
What You Need to Make the Recipe
Ingredients
- Applesauce: Use unsweetened applesauce.
- Oats: Old-fashioned whole rolled oats are best.
- Flour: All-purpose flour.
- Baking Soda: This helps the cookies rise.
- Salt: Enhances the flavor.
- Spices: Ground cinnamon, allspice, and nutmeg.
- Butter: Unsalted butter, softened to room temperature.
- Sugars: Granulated sugar and brown sugar.
- Egg Yolk: Adds richness without extra liquid.
- Vanilla Extract: Use pure vanilla extract.
- Apples: A crisp, juicy apple like Granny Smith, diced finely.
- Walnuts: Chopped walnuts are optional.
- Maple Icing: Pure maple syrup, confectioners’ sugar, and more unsalted butter.
Tools and Equipment
- Small Saucepan: For reducing the applesauce.
- Mixing Bowls: A large bowl for dry ingredients and another for mixing.
- Electric Mixer: A handheld or stand mixer works well.
- Spatula: A silicone spatula for scraping the bowl.
- Baking Sheets: Two large baking sheets.
- Parchment Paper or Silicone Mats: To line the baking sheets.
- Cookie Scoop: A medium cookie scoop (about 1.5 Tbsp).
- Cooling Rack: For cooling the cookies.
- Sieve or Sifter: For sifting confectioners’ sugar.
How to Make Step by Step
- Reduce the Applesauce: Put the applesauce in a small saucepan. Heat it on medium until it starts to simmer. Stir it every so often. Simmer until the applesauce is reduced by half. This will take about 10 minutes. It should look thick, not watery. Let it cool completely. This step is important for the cookie texture and flavor.
- Prepare the Oven: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg. Set this bowl aside for later.
- Cream Butter and Sugars: In a separate large bowl, use your mixer to beat the softened butter, granulated sugar, and brown sugar. Beat them on medium speed for about 5 minutes. The mixture should be light and fluffy. Scrape down the sides of the bowl as you go.
- Add Wet Ingredients: Add the cooled, reduced applesauce, the egg yolk, and vanilla extract to the creamed mixture. Beat on medium-high speed until everything is well combined. Make sure to scrape the bowl again.
- Combine All Ingredients: Add the dry ingredients to the wet mixture. Beat on low speed until just combined. Don’t overmix. Gently fold in the finely diced apples and chopped walnuts, if you are using them. The dough will be thick and a little sticky.
- Scoop and Bake: Use a medium cookie scoop to portion the dough. Place the dough mounds on your prepared baking sheets, about 3 inches apart. This gives them room to spread.
- Bake the Cookies: Bake for 14-16 minutes. The edges should be lightly browned. The centers will still look very soft. This is what you want for a chewy cookie. They will firm up as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheet for 10 minutes. Then, move them to a wire rack to cool completely.
- Make the Icing: While the cookies cool, make the icing. In a small saucepan over low heat, melt the butter and pure maple syrup. Remove from heat. Whisk in the sifted confectioners’ sugar and a pinch of salt. Whisk until it is smooth.
- Finish and Serve: Drizzle the maple icing over the cooled cookies. The icing will set in about an hour.
How to Serve
Serve these cookies warm or at room temperature. They are delicious with a glass of milk or a cup of hot tea. They are perfect for a snack or dessert.
Storage, Reheating, and Make Ahead
- Storage: Store the cookies in an airtight container. They can be kept at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week.
- Reheating: Gently warm a cookie in the microwave for a few seconds if you want a warm treat.
- Make Ahead: You can prepare the cookie dough and keep it in the refrigerator for up to 3 days. Let it come to room temperature before baking. Baked cookies can be frozen for up to 3 months. Unbaked dough balls also freeze well for up to 3 months. Bake frozen dough for an extra minute or two without thawing.
Special Tips
- Do Not Skip Reducing the Applesauce: This step is crucial. It removes excess moisture and concentrates the apple flavor. This prevents the cookies from spreading too much and becoming soggy.
- Measure Accurately: Use the “spoon and level” method for your flour. Spoon the flour into the measuring cup, then level it with a straight edge. This prevents you from using too much flour.
- Bake Immediately: Once you’ve mixed the dough, bake the cookies right away. The oats will absorb moisture over time, which can change the texture.
- Don’t Overbake: The cookies will look a little undone in the middle. This is okay. They will finish cooking as they cool on the baking sheet.
Variations
- Extra Spice: For more spice, add a pinch of ground ginger or cardamom to the dry ingredients.
- Other Mix-Ins: Instead of walnuts, you could use pecans or small bits of dried fruit like raisins or cranberries.
Side Dishes
These cookies are a fantastic standalone treat. You can pair them with a simple fruit salad. A scoop of vanilla bean ice cream would be a delicious addition.
Common Mistakes
- Not Reducing the Applesauce: This is the biggest mistake. It leads to cookies that spread too much and have a weak flavor.
- Over-measuring Flour: Too much flour makes the cookies dense and dry.
- Over-baking: This results in hard, dry cookies. Watch the edges and take them out when they are just set.
- Using the Wrong Oats: Quick oats are not the same as old-fashioned rolled oats. They are cut smaller and absorb too much liquid, which can ruin the texture.
A Short History
Oatmeal cookies have been a favorite for a long time. People have been baking with oats for centuries. The addition of fruit and spices became popular over time. These cookies bring together classic flavors in a delightful way, perfect for the modern kitchen.
FAQ
Q: Can I use quick oats instead of whole rolled oats?
A: It is not recommended. Quick oats are cut finer and absorb more moisture. This can make your dough too thick and the cookies dry. For the best chewy texture, stick to old-fashioned whole rolled oats.
Q: Do I really need to reduce the applesauce?
A: Yes, this is a key step. It concentrates the apple flavor and removes extra moisture. Without it, the cookies can spread too much and be a little soggy or cakey. The extra 10 minutes on the stove makes a huge difference in the final result.
Q: Can I use apple butter instead of applesauce?
A: This recipe has not been tested with apple butter. Apple butter is often sweeter and can be thinner than the reduced applesauce, which may cause the cookies to spread. If you try it, you might need to chill the dough for an hour before baking.
Q: What is the best type of apple for this recipe?
A: A crisp and juicy apple is best. Granny Smith apples are a great choice because their tartness balances the sweetness of the cookie. Other good options include Honeycrisp or Fuji.
Q: Can I make these cookies without the icing?
A: Yes, the cookies are delicious on their own. The icing adds a wonderful maple flavor and a nice finishing touch, but they are still a great treat without it.
Q: How do I get my cookies to have that perfect soft center?
A: The secret is not to over-bake them. Take them out of the oven when the edges are set and the centers still look a little soft. They will continue to bake and set as they cool on the hot baking sheet.
Q: My cookies didn’t spread. What did I do wrong?
A: This is usually because there was too much flour or oats in the dough. Be sure to measure your ingredients correctly, especially the flour, using a kitchen scale if possible. Also, make sure your butter is at room temperature.
Conclusion
These Apple Cinnamon Oatmeal Cookies are the perfect treat for any time of year. They are full of warm, comforting flavors and have a soft, chewy texture. The simple steps make them easy to master. Get ready to enjoy a batch of these delicious cookies.
Recipe Card
Soft and Chewy Apple Cinnamon Oatmeal Cookies
Author: isaacblogger
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 1 hour
Yield: 24 cookies
Description:
These soft and chewy oatmeal cookies are bursting with apple and cinnamon flavor. With a creamy maple icing on top, they are the perfect autumn delight. Do not skip reducing the applesauce; it is key to the texture and flavor.
Ingredients
- Cookies
- ⅔ cup (160g) unsweetened applesauce
- 2 cups (170g) old-fashioned whole rolled oats
- 1¼ cups (156g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup (90g) finely diced apples
- ½ cup (63g) chopped walnuts (optional)
- Maple Icing
- 2 Tablespoons (28g) unsalted butter
- ⅓ cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch of salt, to taste
Instructions
- Reduce the Applesauce: Place applesauce in a saucepan over medium heat. Simmer for about 10 minutes, stirring occasionally, until reduced to ⅓ cup. Let cool completely.
- Preheat Oven: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg.
- Cream Butter and Sugars: In a separate bowl, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 5 minutes.
- Combine Wet Ingredients: Add the cooled applesauce, egg yolk, and vanilla to the creamed mixture. Beat until well combined.
- Mix Everything: Add the dry ingredients to the wet mixture. Beat on low speed until just combined. Fold in the diced apples and walnuts.
- Scoop and Bake: Scoop dough using a medium cookie scoop and place on baking sheets 3 inches apart. Bake for 14-16 minutes.
- Cool Cookies: Let cookies cool on the baking sheet for 10 minutes before moving to a wire rack.
- Make Icing: Melt butter and maple syrup in a small saucepan. Remove from heat and whisk in sifted confectioners’ sugar and salt.
- Drizzle: Drizzle icing over cooled cookies. Icing will set in about an hour.
- Store: Store in an airtight container at room temperature.
