The weather this past weekend was absolutely incredible! Clear blue skies and highs in the mid 80’s meant that I got to pull out my tank top and shorts at least one last time this year. Andrew and I took the dogs on a nice long walk along Grandview Drive. When President Theodore Roosevelt visited Peoria in 1910 he called this street the “world’s most beautiful drive.” Walking along this street is beautiful anytime of year, but especially during the fall with the changing colors of the leaves. The panoramic views of the Illinois River Valley are breathtaking as well as some of the amazing houses that are built along the drive.
After spending a wonderful afternoon strolling along Grandview Drive and Peoria Heights Andrew and I came home and whipped up a batch of these wonderful oatmeal cookies. Loaded with oats, chunks of tart apple and crunchy walnuts these cookies are a great afternoon snack. We have been loaded down with apples since our trip to the apple orchard and I have been making and baking apple goodies like crazy! Last year I made some awesome Vanilla Glazed Apple Cookies, but with the abundance of apples we have, I wanted to try a new apple cookie. I stumbled across this recipe and knew I had to try it. I tweaked the recipe by adding more spices and drizzling with an incredible apple cider glaze. You gotta try these! 🙂
One Year Ago: Sweet Potato Biscuits
Apple Cinnamon Oatmeal Cookies with Apple Cider Glaze
- 1 cup all-purpose flour
- 1 1/4 cup old fashioned oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- Pinch freshly grated nutmeg
- 1 medium apple, cored, peeled, diced small
- 1 teaspoon fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup coarsely chopped walnuts
For the Apple Cider Glaze:
- 1 cup confectioners sugar
- 2 tablespoons apple cider
- Adjust the oven racks to the middle position and heat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, oats, baking powder, baking soda, salt, cinnamon, allspice and nutmeg; set aside.
- In a small bowl, toss diced apples and lemon juice together; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about 3 minutes. Add egg and vanilla and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Fold in apples and walnuts with a rubber spatula.
- Drop by rounded tablespoons onto prepared baking sheets, about 2 inches apart. Bake one sheet at a time, 10 to 13 minutes, or until the bottoms are a light golden color.
- Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.
- To make apple cider glaze, in a small bowl, combine the confectioners’ sugar and apple cider. Drizzle over cookies.
Yields: 2 dozen cookies
Source: adapted from Joy the Baker