Oatmeal Apple Cinnamon Chip Cookies Recipes

APPLE CINNAMON OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
• In a mixing bowl whisk together flour, oats, cinnamon, baking soda and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and brown sugar until combined. Mix in egg and vanilla extract.
• Toss apples with lemon juice in a small bowl. Add flour mixture to egg and vanilla mixture and mix until combined, then mix in apples.
• Scoop dough out using a medium cookie scoop, or 2 Tbsp at a time, and drop onto prepared baking sheets spacing cookies 2-inches apart. Flatten them just slightly.
• Bake one sheet at a time in preheated oven until cookies are set, about 14 - 15 minutes.
• Let cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store cookies in an airtight container.
• Recipe source: Cooking Classy

APPLE OATMEAL COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the shortening and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.

CHEWY APPLE OATMEAL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats and apples. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Let stand for 1 minute before removing to wire racks.

OATMEAL CINNAMON CHIPS COOKIES

Steps:

• Heat oven to 350 degrees.
• Beat butter, brown sugar and granulated sugar until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff).
• Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack.
• BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

APPLE OATMEAL COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended.
• In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oats and apple. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake about 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In medium bowl, beat powdered sugar and apple juice until smooth, using wire whisk or fork. Drizzle over cooled cookies on cooling rack. Let stand about 1 hour or until glaze is set.

CINNAMON CHIP APPLE COOKIES

Steps:

• Heat oven to 350°F.
• Lightly grease cookie sheet.
• Beat butter, brown sugar, egg, apple juice and vanilla in large bowl until creamy.
• Stir together flour, baking powder, baking soda and salt.
• Add to butter mixture; beat until blended.
• Stir in oats.
• Add cinnamon chips, apple and raisins; stir until blended.
• Drop by teaspoons onto prepared cookie sheet.
• Bake 10 minutes or until edges are lightly browned.
• Cool 1 minute; remove from cookie sheet to wire rack.
• Cool completely.

OATMEAL APPLE PIE COOKIES

Steps:

• Beat butter, sugar, and brown sugar for cookie dough in a bowl with an electric mixer until creamy. Stir in eggs and vanilla.
• Combine flour, salt, baking soda, cinnamon, and apple pie spice in a separate bowl. Gradually mix into the wet ingredients until incorporated. Mix in oats and walnuts. Cover and chill in the refrigerator for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Set out two 24-cup mini muffin tins. Place paper towels under 2 wire racks.
• Combine apples, butter, sugar, and cinnamon for filling in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through to distribute the butter, until apples have softened. Transfer to a strainer to drain and cool.
• Roll chilled dough into walnut-sized balls. Fill each muffin cup with a ball and press down to flatten slightly.
• Bake in the preheated oven for 10 minutes. Remove and cool for 2 minutes. Press a shot glass down in the middle of each cookie to form it into a cup shape. Transfer from the pan to the prepared wire racks to cool.
• Put apple filling into the center of each cookie, making sure it's evenly distributed to fill all cookies.
• Beat egg whites for icing in a glass, metal, or ceramic bowl until foamy. Mix in caramel syrup, cinnamon, and cream of tartar. Gradually mix in 2 cups powdered sugar and mix until it reaches a good drizzling consistency, similar to that of the caramel syrup. Add more powdered sugar if necessary; you don't want it to be so thin that it will run.
• Drizzle icing over the cookies; it's okay if it melts into the apple filling.
• Enjoy right away while they're super fresh, or wait until icing hardens, about 3 hours.