According to the calendar, fall is still a week away…but according to the cool, gentle breeze outside, fall has arrived. I was absolutely ecstatic to put on jeans, socks and slippers the other day while cooking up some good ol’ comfort food. And after my monthly stack of magazines arrived last week (I’m always excited for fresh reading material!), I was flipping through Food Network Magazine and spied their list of an entire month of apple recipes. Then my Friday afternoon turned into a loaf of applesauce granola bread and a batch of these little beauties.
If you’re a fan of soft, cake-like cookies, these are for you. Full of spice and grated apple, these cookies are just begging to be made on a cool, fall afternoon. Don’t skip the glaze, it’s the icing on the, errr, cookie
- 2¼ cups FLOUR
- 1 cup OLD-FASHIONED OATS
- 1 teaspoon GROUND CINNAMON
- ¾ teaspoon BAKING POWDER
- ½ teaspoon BAKING SODA
- ½ teaspoon SALT
- ¼ teaspoon GROUND ALLSPICE
- ¾ cup (1½ sticks) BUTTER, melted and cooled slightly
- ½ cup BROWN SUGAR
- ½ cup WHITE SUGAR
- 2 EGGS
- 1 GALA or FUJI APPLE, coarsely grated
- 2 teaspoons VANILLA
- 1 cup POWDERED SUGAR
- 2 Tablespoons MILK
- ½ teaspoon GROUND CINNAMON
- Preheat oven to 350 degrees, line baking sheets with Silpat mats or parchment paper.
- Combine flour, oats, 1 teaspoon cinnamon, baking powder, baking soda, salt and allspice in a bowl.
- Stir together butter, sugars and eggs in a large bowl. Add grated apple and vanilla, stir well. Add flour mixture and stir until just combined.
- Use a cookie scoop (mine was 1½ Tablespoons) to scoop dough onto baking sheets. The cookies can be fairly close together because they don't spread out too much.
- Bake 10 to 12 minutes until set around the edges. Cool on baking sheets for 5 minutes before removing to cooling rack.
- Stir together powdered sugar, milk and ½ teaspoon cinnamon. Spoon onto cooled cookies.
Recipe Source: Food Network Magazine October 2014