Apple Oatmeal Cookies with Maple Cream Cheese Glaze
These apple oatmeal cookies are perfect for the fall time - especially after a long day of apple picking! They are soft and cake-like in the middle, yet have crisp edges on the outside. They are then topped with the perfect maple cream cheese glaze that will have you wanting another...and another.
Ingredients
- 1.25 cups1.25 cups1.25 cups All Purpose Flour
- 1.5 cups1.5 cups1.5 cups Rolled Oats
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Ground Cinnamon
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.5 cup0.5 cup0.5 cup Unsalted Butter, softened
- 0.5 cup0.5 cup0.5 cup Brown Sugar
- 1 whole1 whole1 whole Egg
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup organic Apple, chopped
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Lemon Juice
- 0.25 cup0.25 cup0.25 cup Full Fat Cream Cheese
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Unsalted Butter
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 0.25 cup0.25 cup0.25 cup Powdered Sugar
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Milk, warm
Maple Cream Cheese Glaze
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees.
- In a bowl, mix in all dry ingredients: flour, oats, cinnamon, baking soda and salt.
- In a separate small bowl, chop 1 cups worth of an apple of your choice into small 1/4 inch pieces. Add the lemon juice over top to prevent the apple chunks from browning.
- In a large mixing bowl, cream together the butter and brown sugar.
- Add in the egg and vanilla and mix until all the wet ingredients are well incorporated.
- Add in the dry ingredients, and mix until fully combined.
- Finally, stir in the apple chunks.
- In a prepared pan, take about two tablespoons worth of cookie dough and form it into your hands. Pat it down slightly. The mixture will be a little hard to work with.
- Bake for about 14-15 minutes, or until the bottoms of the cookies are golden brown.
- For the icing, cream the cream cheese and butter until fluffy.
- Add in the maple syrup and powdered sugar and mix until combined, making sure to keep stirring the sides and bottom to reduce any lumps.
- While mixing, add in the milk a tablespoon at a time. You don't want the glaze to be too runny.
- Finally, once the cookies are out the oven, let them cool for about five minutes before drizzling on the glaze and enjoy!
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About This Recipe
Show nutritional information
Coconut Free Cookies Nightshade Free Nut Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 146 |
Fat: | 7 g |
Carbohydrates: | 18 g |
Protein: | 4 g |
Cholesterol: | 16 g |
Sodium: | 75 mg |
Fiber: | 1 g |
Sugars: | 9 g |
Calculated per serving. |
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