Perfectly soft and chewy little apple pie tart-like cookies with oatmeal! These little guys took first place at my work cookie contest, so I guess they’re pretty good!
Ingredients
Apple Filling
- 2 large apples – peeled, cored, and diced
- 1 tablespoon unsalted butter
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
Icing
- 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
Cookie Dough
- 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
Directions
Step 1
Beat butter, sugar, and brown sugar for cookie dough in a bowl with an electric mixer until creamy. Stir in eggs and vanilla.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Roll chilled dough into walnut-sized balls. Fill each muffin cup with a ball and press down to flatten slightly.
Step 6
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.
Step 7
Put apple filling into the center of each cookie, making sure it's evenly distributed to fill all cookies.
Step 8
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.
Step 9
Drizzle icing over the cookies; it's okay if it melts into the apple filling.
Step 10
Enjoy right away while they're super fresh, or wait until icing hardens, about 3 hours.
Cook’s Note:
The cream of tartar in the icing is optional, but it makes the icing harden better.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 48 | |
Calories 151 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat3g | 14% |
Cholesterol19mg | 6% |
Sodium90mg | 4% |
Total Carbohydrate24g | 9% |
Dietary Fiber1g | 4% |
Total Sugars15g | |
Protein2g | |
Vitamin C0mg | 2% |
Calcium15mg | 1% |
Iron1mg | 3% |
Potassium64mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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