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Apple cinnamon oatmeal cookies with rolled oats and a light maple glaze baked until soft and chewy
Isaac blogger

Soft & Chewy Apple Cinnamon Oatmeal Cookies

Soft, chewy oatmeal cookies filled with cinnamon, nutmeg, tender apple pieces, and a simple maple glaze. No chilling, no complicated steps—just a cozy fall cookie you’ll want to bake again and again.
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Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings: 24
Course: Dessert
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • For the Cookies:
  • ⅔ cup applesauce (reduced to ⅓ cup)
  • 2 cups rolled oats
  • 1¼ cups flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp nutmeg
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg yolk
  • 1 tsp vanilla
  • ¾ cup peeled and diced apple
  • ½ cup chopped walnuts (optional)
  • For the Maple Glaze:
  • 2 Tbsp butter
  • ⅓ cup pure maple syrup
  • 1 cup confectioners’ sugar
  • Pinch of salt

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Simmer ⅔ cup applesauce over low heat for about 8–10 minutes until reduced to about ⅓ cup and slightly thickened. Let cool before using.
  4. Preheat oven to 350°F (177°C).and line baking sheets.
  5. Whisk oats, flour, spices, salt, and baking soda.
  6. Cream butter and sugars until fluffy.
  7. Mix in applesauce, egg yolk, and vanilla.
  8. Add dry ingredients; fold in apples and walnuts.
  9. Scoop dough onto prepared baking sheets and bake for about 14–16 minutes, or until the edges are set and the centers appear soft with no visibly wet or shiny dough. Baking time may vary depending on oven performance.
  10. Cool on sheet 10 minutes, then transfer to rack.
  11. Whisk glaze ingredients and drizzle over cookies once cool.

Notes

  • Reduce the applesauce until slightly thickened before mixing into the dough to prevent excess moisture.
  • Bake until the edges are set and the centers look soft with no visibly wet or shiny dough.
  • Allow cookies to cool on the baking sheet briefly before transferring to a wire rack so they firm up properly.
  • Store cooled cookies in an airtight container at room temperature
    up to 3 days, or freeze dough or baked cookies for longer storage.
  • Thaw frozen dough or cookies in the refrigerator before baking or serving.
  • Discard if odor, texture, or appearance changes.