Apple Cookie Variations
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Here at Delish, we believe in a world where apples can be a part of all kinds of desserts! These cookies are your treat if you want a fall cookie, have a lot of extra apples on hand, or if you just want to get that apple-a-day intake (because an apple cookie is still an apple, right?). These cookies are chewy on the inside and have a great crust and structure from rolled oats, giving you that classic chewy-crispy texture you want in a cookie.
This cookie is really a star, not just because of its main character energy but also because of its 5 main characteristics: it’s nutty with the brown butter, bright with the apples, sweet with sugar, warm with spices, and fancy with a glaze.
For some people, browning butter may be a first or even a challenge. That's ok! I definitely don’t want to stop you from making this because of browned butter so I got you covered. Read a bit more about how to brown butter before starting so that you can show no fear to those sticks of butter.
We’re going to start the cookies off by browning some butter. This is an incredibly useful trick to learn, as it adds a real depth of flavor to the butter, but can be a little bit tricky the first time around. Don’t fret though, it's nothing to stress over! We have an article written here on how exactly to do this, but, basically, you are going to let the butter melt and cook over medium heat until it begins to boil and foam and then move your pan around frequently to stop the butter from resting in one place for too long. The key here is paying attention and removing the butter from the heat before it gets too dark. Pour the browned butter into a heat safe bowl and let it cool for at least 10 minutes so it is not warm when added in.
In the same pan over medium-high heat, add in the grated apples and allow them to cook for around 5 minutes. You will know that they are ready once most of the water has evaporated and the apples, now reduced in size, begin to stick slightly to the bottom of the pan. Once this happens, remove the apples from the heat and onto a large plate in the refrigerator to cool for at least 10 minutes or until ready to use.
At this time, preheat the oven to 375° and get two baking sheets prepped with parchment paper. Then, in a large bowl, or the bowl of a stand mixer, mix together the butter, sugar, vanilla, and apples until the mixture comes together and begins looking as one.
Then, in a separate bowl, mix the dry ingredients of flour, oats, salt, baking soda, and spices until combined. Add these dry ingredients into the large bowl with the wet ingredients and mix until there are no streaks left, though taking care not to overwork and over-mix the dough. You just want to mix until all the flour is distributed.
Using an ice cream scoop, or another scoop on hand, divide the dough into 8 roughly even balls on both baking sheets, with at least 1 ½ inches between each ball. Place both sheets into the oven and bake for around 17 minutes, switching the top and bottom trays halfway through to ensure even baking. You will know the cookies are done when the very tops and edges have browned. Remove the cookies from the oven and allow them to finish cooking from residual heat, and cool, at least 10 minutes.
As the cookies cool, whisk together milk, powdered sugar, and a pinch of salt in a medium bowl, until it is smooth and glossy. This should only take about 1 minute. Drizzle this glaze over each cooled cookie and enjoy.
The full list of ingredients and instructions can be found in the recipe below.
If you have any leftovers, store the cookies in a sealed container at room temperature for up to 2 days.
sticks unsalted butter
granny smith apples (around 8-oz. each), peeled, grated on large holes of box grater
granulated sugar
vanilla extract
(200 g.) all-purpose flour
baking soda
(160 g.) Old-Fashioned rolled oats
cinnamon
nutmeg
allspice
cardamom
kosher salt
powdered sugar
Pinch of salt
to 3 Tbsp. of milk
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