It’s apple season and I am here for it. I LOVE apple everything this time of year, in pastries and desserts and savory dishes like this recipe for chicken and apples and these Spanish pork bites with apples.

And also these cookies. These are soft oatmeal cookies flavored with both apple sauce and chunks of apples, and iced with maple miso frosting. They are one of the few cookies I prefer to eat after they cool. They are good warm, but I think their flavor and texture improves when allowed to cool completely.

Photo byRebecca Blackwell/ rebeccablackwell.com

It can be kind of tricky to know when these are done baking. If you have the time, it’s not a bad idea to bake one or two and test the timing to get the cookies the way you like them. I like to bake them until the edges are starting to brown a bit. The centers will still be very soft, but if you prefer the entire cookie be soft, you’ll want to bake them a couple of minutes less.

Photo byRebecca Blackwell/ rebeccablackwell.com

If using miso in a sweet frosting isn’t the kind of thing that sounds good to you, just leave it out. Miso and maple are a delicious combo IF you are the kind of person who likes savory elements in your sweet treats. If not, omit it.

If you leave the miso in and love it as much as I do you’ll also want to try this maple miso brown butter frosting.

Photo byRebecca Blackwell/ rebeccablackwell.com

Recipe: Apple Cinnamon Oatmeal Cookies

This recipe was originally published on RebeccaBlackwell.com, to see the original recipe, click here ---> Apple Cinnamon Oatmeal Cookies

Makes 16-20 cookies

• 2 cups old-fashioned whole rolled oats (do not use quick cooking oats)
• 3/4 cup all-purpose flour
• 1/4 cup whole wheat flour (or another 1/4 cup of all-purpose flour)
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
• 1 teaspoon ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 teaspoon allspice
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/2 cup unsweetened applesauce
• 3/4 cup packed dark or light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoon pure vanilla extract
• 1 teaspoon almond extract (optional)
• Generous 1/2 cup diced apple (75 grams) - core removed and peeled
• 1/2 cup chopped roasted almonds or any other kind of roasted nut (optional)

Maple miso icing:

• 1 cup powdered sugar (confectioners sugar)
• 3 tablespoons maple syrup
• 1 tablespoon white miso (optional; if not using, add a pinch of salt)
• 1-3 tablespoons heavy cream

1. Add 2 cups oats, 3/4 cup all purpose flour, 1/4 cup whole wheat flour, 1/2 teaspoon baking soda, 3/4 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon allspice to a large bowl and stir with a wire whisk to combine.
2. In a separate bowl, add 1/4 cup melted butter, 1/2 cup apple sauce, 3/4 cup brown sugar, and 1/2 cup granulated sugar. Use a wire whisk to stir until combined then whisk in the egg, 2 teaspoons vanilla and 1 teaspoon almond extract.
3. Pour the wet ingredients into the dry ingredients and use a wooden spoon or rubber spatula to stir just until everything is combined.
4. Cut the apple into quarters then peel and cut out the core. Chop it into very small pieces, about the size of a pea.
5. Fold the apples and chopped almonds into the cookie dough, cover the bowl and refrigerate for at least 1 hour and up to 24 hours.
6. Preheat the oven to 350°F . Line a couple of baking sheets with parchment paper.
7. Scoop the cookie dough into balls (about 2 Tbsp of dough each; I use an ice cream scoop) and place them 3 inches apart on the cookie sheet. Use your palm to flatten the cookies slightly.
8. Bake for 18-22 minutes or until lightly browned and set on the edges. You want the edges to be a bit crispy - the bake time can vary based on the size of the apples. Remove from the oven and allow to cool completely before icing.
9. Make the icing: Add the powdered sugar to a small bowl. Add the miso, 3 tbsp maple syrup and 1 tbsp cream to a separate bowl and stir to combine. Stir the wet ingredients into the powdered sugar and stir until it’s a thick icing. Thin with as much more cream as you need.

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

Photo byRebecca Blackwell/ rebeccablackwell.com

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