Oatmeal Cookies with Apple Pie Flavor

Ingredients

• Cookie Dough:
• 1 cup unsalted butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon apple pie spice
• 3 cups quick-cooking oats
• ½ cup chopped walnuts
• Apple Filling:
• 2 large apples - peeled, cored, and diced
• 1 tablespoon unsalted butter
• Icing:
• 2 large egg whites
• ¼ cup caramel sundae syrup (such as Smucker's®)
• 1 teaspoon cream of tartar
• 2 cups powdered sugar, or more to taste
• 1 tablespoon milk, or more as needed

Step 1

Cream together the butter, sugar, and brown sugar in a bowl using an electric mixer until the mixture is smooth and fluffy. Then, add in the eggs and vanilla and give it a good stir. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and apple pie spice. Slowly mix these dry ingredients into the wet mixture until just combined, then fold in the oats and walnuts. Cover the dough and pop it in the fridge to chill for at least an hour.

Step 2

While the dough chills, preheat your oven to 375°F (190°C) and get two 24-cup mini muffin tins ready. Place paper towels underneath two wire racks to catch any drips later. For the filling, mix the apples, butter, sugar, and cinnamon in a microwave-safe bowl and heat on high for about 3 minutes, stirring halfway through so everything softens evenly. Once cooked, drain the apples well and let them cool.

Step 3

After chilling, roll the dough into walnut-sized balls and press each one into a muffin cup, flattening them slightly. Bake for 10 minutes, then take them out and let them cool for a couple of minutes. While they’re still warm, gently press the center of each cookie with a shot glass to create a little cup shape. Carefully transfer the cookies to the wire racks to cool completely.

Step 4

Spoon the cooled apple filling into each cookie cup, making sure to fill them nicely and evenly. For the icing, beat the egg whites until they get foamy, then stir in the caramel syrup, cinnamon, and cream of tartar. Gradually add in the powdered sugar, mixing until you get a drizzle-able consistency—similar to caramel syrup. If it’s too thin, add a little more powdered sugar so it doesn’t run too much.

Step 5

Drizzle the icing over the filled cookies; it’s okay if some melts into the apple filling. You can enjoy them right away while they’re fresh and soft or wait a few hours for the icing to set up a bit. Either way, they’re delicious!