I love me a good chewy oatmeal-based cookie, but the oatmeal-raisin sort just hasn’t done it for me for quite some time. I used to be all about them, but ate one with almost every meal my freshman year of college, and would be perfectly content if I never had to lay eyes on another raisin ever again. So to help me battle the standard oatmeal-cookie fatigue, I made these here chewy and comforting apple walnut oatmeal cookies with drizzled-on apple cider glaze.
No way am I ever getting sick of these.
I’d been craving an apple cookie of some sort ever since I made last Thursday’s hot chai apple cider. I knew I found my answer when I came across Christina’s recipe over on Sweet Pea’s Kitchen. It’s a great one that I tweaked just a bit to drop the nutmeg and swap in cinnamon applesauce. I already had the applesauce on hand and figured it would help distribute the apple flavor a bit better, so I went with it.
I’m happy I did. No complaints here.
These make for a great fall snack and are a nice change from the usual oatmeal cookies out there. In my book, cookies should be chewy, cinnamony, crowdpleasing and uncomplicated. C is for cookie. These fit the bill.
- 1 cup all-purpose flour
- 1¼ cup old-fashioned oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ cup cinnamon applesauce
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts
- 1 cup powdered sugar
- 2 tablespoons apple cider
- Preheat over to 350 degrees. Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, and allspice. Mix until dry ingredients are evenly distributed.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Add applesauce, egg and vanilla and beat at medium speed until combined, about 1 minute.
- Add the dry ingredients and beat on low until just combined, about 30 seconds. Scrape down the bowl as needed.
- Fold in walnuts with a rubber spatula.
- Drop cookie dough by rounded tablespoons onto prepared baking sheets, about 2 inches apart. Bake one sheet at a time, 10 to 13 minutes, or until the edges are a light golden color.
- Transfer the baking sheet to a wire rack and let cool for 5 minutes before transferring cookies to a wire rack to cool some more.
- In a small bowl, combine the powdered sugar and apple cider.
- Drizzle over cookies.