Apple Cinnamon Oatmeal Cookies

It was one of those chilly and rainy weekends that you actually appreciate. Normally I’d let gray weather rain on my parade (literally), but I soaked it all in. Also quite literally! It was nothing but smiles the past few days because it finally feels and looks like fall outside. And even a little rain won’t take that away.

My parents came to visit, I did some recipe testing, caught up with a few friends, pumpkin crumb cake muffins made an appearance, and packed for my trip this week. Guess what? I’m on my way to Phoenix right now! (Where I hear it totally does not feel like east coast fall.) I’ll be there for a couple business meetings and I’ll also be shooting some promo video material for the big paperback release. It will be a busy week, but I’m thrilled to be on my way. Never been! Any must sees or must eats? Emphasis on that last one. Tell me tell me tell me!

Here’s one of the recipes I played around with before I left. I know I’m not alone when I say I looooooove apple desserts. Here’s hoping you use that many o’s as well. Apple is very much overshadowed by pumpkin this time of year. I understand I’m completely guilty of this as I throw pumpkin muffins and cookies at you all day long, but ya know what? There’s room for everyone at the fall table. And I’m sorry for throwing muffins and cookies at you.

Ingredients:

• 2 cups (170g) old-fashioned whole rolled oats
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice (or an extra tsp cinnamon)
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1/2 cup (90g) unsweetened applesauce1
• 3/4 cup (150g) packed dark or light brown sugar (I prefer dark here)
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup finely diced apple (about 1/2 of a large apple)
• optional: 1/2 cup (63g) Diamond of California chopped walnuts
• Maple Icing
• 1 and 1/2 cups (180g) confectioners' sugar
• 2 Tablespoons (30ml) pure maple syrup
• 2 Tablespoons (30ml) milk

Directions:

1. Some readers have found that these cookies spread a little too much without chilling the cookie dough first-- I haven't run into that problem, but feel free to chill this cookie dough for 1-2 hours after step 4--before rolling and baking. Enjoy!
2. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
3. ..................................

for full recipes please see : sallysbakingaddiction.com

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