Little oatmeal-based apple pie tart-like cookies that have ideal softness and chewiness I guess they’re very good because these little gentlemen won the cookie competition at my place of employment!
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 2 hrs |
| Servings: | 48 |
| Yield: | 48 cookies |
Ingredients
- 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
- 2 large apples – peeled, cored, and diced
- 1 tablespoon unsalted butter
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- 2 large egg whites
- ¼ cup caramel sundae syrup (such as Smucker’s®)
- 1 teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- 2 cups powdered sugar, or more to taste
- 1 tablespoon milk, or more as needed
Instructions
- 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.
- The cream of tartar in the icing is optional, but it makes the icing harden better.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 90 mg |
| Sugars | 15 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |