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Maple-Apple Oatmeal Cookies

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Submitted by Texas Sunrise

Maple-apple oatmeal cookies with real maple syrup, fresh apples, applesauce, currants, and a crunchy oat-brown sugar topping. Soft, cakey fall cookies baked low and slow.

YIELD

12 servings

PREP

20 min

COOK

25 min

READY

45 min

Apples show up three ways in these fall cookies: chopped fresh tart apples for texture, applesauce for moisture, and a background sweetness that pairs beautifully with the real maple syrup in the dough. Currants, cinnamon, cloves, and lemon zest round out a cookie that tastes like an autumn orchard smells.

The dough is deliberately soft. Applesauce and maple syrup add liquid that keeps these cookies cakey and tender rather than crispy. Don’t be tempted to add more flour to firm it up. That soft dough is what gives the finished cookies their pillowy texture. Drop them by rounded tablespoons and let the oven do the shaping.

Baking at 300°F (149°C) is lower than most cookie recipes, which is intentional. The slow bake dries the cookies gently without overbrowning the bottoms. Twenty-five minutes gives them golden edges while the centers stay soft. The oat and brown sugar topping sprinkled on before baking adds a sweet crunch that contrasts with the tender cookie underneath.

Chef Tips

  • Use tart apples like Granny Smith. Sweet apples make the cookies one-note sugary
  • Chop the apples very fine so they distribute evenly and don’t create wet pockets in the dough
  • Don’t overmix after adding the flour. The applesauce makes the dough vulnerable to getting tough if overworked
  • These spread minimally, so you can place them closer than most drop cookies

Variations

  • Swap currants for dried cranberries for a tarter, more colorful cookie
  • Add a cup of chopped walnuts or pecans for crunch
  • Drizzle cooled cookies with a maple glaze (powdered sugar + maple syrup) for extra sweetness

Ingredients

2 ½ 591
1 237
CUP ML ROLLED OAT
quick
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML CLOVES
ground
2 10
TEASPOONS ML LEMON ZEST
grated
1 237
¾ 177
CUP ML BUTTER
salted, softened
1 1
LARGE EACH EGG
½ 118
CUP ML APPLESAUCE
unsweetened
½ 118
CUP ML MAPLE SYRUP
1 237
CUP ML APPLES
fresh and tart , peeled and finely chopped *
1 237
CUP ML CURRANT
Topping
½ 118
CUP ML ROLLED OAT
quick
2 30
TABLESPOONS ML BROWN SUGAR

Directions

Cookies: Preheat oven to 300 degrees.

In a medium bowl, mix flour, oats, salt, soda, cinnamon, cloves and zest.

Mix well with whisk and set aside.

Cream sugar and butter together in a mixing bowl with a mixer.

Add egg, applesauce and maple syrup.

Beat at medium speed until smooth.

Add flour mixture, fresh apples and currants.

Blend on low speed just until combined.

Do not overmix.

Dough will be soft.

Drop by rounded tablespoons onto ungreased baking sheets about 2 inches apart.

Topping:

Mix oats and brown sugar.

Sprinkle cookies with mixture.

Bake 25 minutes or until bottoms are golden brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 995 37% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 703mg 29%
Total Carbohydrate 47g 47%
Dietary Fiber 9g 37%
Sugars g
Protein 40g
Vitamin A 24% Vitamin C 98%
Calcium 12% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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