This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
Big and chewy Cinnamon Apple Iced Oatmeal Cookies are a twist on the classic iced oatmeal cookies with added apples and apple pie spice.
There’s nothing like giant cookies and iced oatmeal cookies are rather nostalgic reminding me of my childhood. I always loved those iced cookies you can get at the store so these are a nod to those tasty goodies.
The Flahavan’s oatmeal gives these cookies some nice chew to them. These tasted really good the same day but I think they tasted even better the next day.
To get nice even cookies, use a large ice cream scoop to measure out the cookies. These cookies are quite sweet so adding the apple drizzle makes more sense than covering the entire cookie with icing.
Why use dried apples instead of fresh apples?
I use dried apples because fresh apples would give off too much liquid while baking and make it difficult for the cookies to set.
Cutting dried apples can be difficult if they are more chewy than crunchy. I find using kitchen scissors works better to cut dried apples than a knife.
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Other cookies you will love:
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Cinnamon Apple Iced Oatmeal Cookies
Cinnamon Apple Iced Oatmeal Cookies
- 3/4 cup butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp apple pie spice
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 2 cups rolled oats
- 1 cup dried apples chopped
- 2 Tbsp apple cider
- 1 1/2 cups powdered sugar
- Preheat oven to 375 degrees F.
- In a stand mixer or mixing bowl, beat butter for 30 seconds on medium high speed. Add sugars, baking powder, baking soda, salt, and apple pie spice. Beat until combined, scraping sides of bowl once.
- Add eggs and vanilla and beat again to combine. Add flour, oatmeal, and apples. Beat again to mix well.
- Use a large cookie scoop to measure out 10 scoops of dough about 4 inches apart onto two cookie sheets. Bake for 10-13 minutes or until edges are light brown.
- Cool for 1 minute on the cookie sheets before moving to wire cooling racks. Cool completely before icing.
- Combine apple cider and powdered sugar until there are no lumps. Add a little apple cider as needed to reach a consistency that the icing can be drizzled over the cookies.
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