There’s nothing quite like an iced oatmeal cookie. Classic and delicious. However, when you add in toffee bits and finely diced apples, things get even better. And, as if that wasn’t good enough, swirl some cinnamon sugar glaze on top. Now, we’re talking iced oatmeal apple toffee cookie heaven.
I can’t believe it’s that time of year again; that time of year when every weekend has something planned, whether we want it to or not. Last weekend, was just the beginning. Instead of having the luxury of sleeping in on Saturday, I awoke to the joy of spending my entire morning and early afternoon in the kitchen. That’s sarcasm folks. There was no joy. I wanted to sleep. I really, really, really wanted to sleep. I would have given almost anything for just one more hour of luxurious slumber.
My first undesirable chore of the day was to make deviled eggs to take to a pig roast, which one of B.O.B. Bob’s high school friends hosts each year. Usually, I hard-boil my eggs a day or two in advance, but I just didn’t have the time during the week to even contemplate getting a head start. Luckily I had all of the ingredients I needed for the eggs, and I had even remembered a few weeks ago to place my new deviled egg tray freezer inserts into the freezer, instead of keeping them buried in the garage cabinet where they had been living for the past year unused.
After finishing the eggs, I moved on to cookies. Our friend Linda brought us a couple of bags of apples from her recent trip to the country, so I chose to make life uncomplicated and use what ingredients I had on hand. A new acquaintance’s Oktoberfest celebration served as the perfect excuse to make an apple and spice-laden cookie. And as if these cookies weren’t scrumptious enough, I swirled a simple cinnamon powdered sugar glaze over the top of each one to pretty them up a bit. I have B.O.B. Bob to thank for his powdered sugar procurement on Saturday. This is the second time in less than a few months that I’ve sent him out to buy powdered sugar at the last moment. He’s got powdered sugar down. He knows what brand I want, and what size I want, and doesn’t give me any attitude about having to venture into the mysterious and scary baking aisle.
After a whirlwind weekend of baking and fun-filled events, I’m ready for a break. This is our last weekend somewhat free before Halloween takes complete control over our lives. All right, so we do have potential plans on almost every day of it, but that’s tolerable because at least I won’t have to spend any time in the kitchen, which just happens to be an extreme blessing because I’m out of almost everything. I am in desperate need of flour, sugar, brown sugar, and butter. The one ingredient I think I’m good on is powdered sugar. Yeah, B.O.B. Bob. You’re the man. If you run to the market and take care of my baking list needs this weekend, maybe I’ll even make you special nut-free cookies, especially now that you’ve mastered the horrifying baking aisle. What do you think? Deal?
Ingredients:
Cookies:
- 1 Cup Unsalted Butter, Room Temperature
- 2/3 Cup Granulated Sugar
- 2/3 Cup Light Brown Sugar, Packed
- 2 Eggs, Room Temperature
- 1 Tablespoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Kosher Salt
- 2 1/2 Teaspoons Ground Cinnamon
- 2 Cups Quick-Cooking Oats
- 2 Baking Apples, Very Finely Diced
- 1 Cup Toffee Bits
Icing:
- 2 Cups Powdered Sugar
- 1 Teaspoon Ground Cinnamon
- 3 Tablespoons Heavy Whipping Cream
- 2 Tablespoons Warm Water
Directions:
Cookies:
- Preheat oven to 375 degrees.
- In a mixer, cream together the butter and sugars for 3 minutes, on medium speed.
- Add each egg, one at a time, and mix until well incorporated.
- Add the vanilla; mix for 1 minute.
- In a medium bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. On low speed, slowly add the flour to the butter mixture; mix until just incorporated.
- With a silicone spatula, fold in the oats, apples, and toffee bits until all ingredients are distributed evenly.
- Use an ice cream scoop to form mounds of dough, and place them on a Silpat or parchment paper-lined baking sheet.
- Use the palm of your hand to flatten each mound of dough.
- Bake for 10 minutes, and then allow to rest on the baking sheet for 3 minutes, before removing to a baking rack to finish cooling completely.
Icing:
- Whisk together the powdered sugar and ground cinnamon in a medium bowl.
- Add the cream and water, and whisk for 3 minutes, or until all of the sugar is dissolved.
- Use a squeeze bottle, plastic baggie, or the tines of a fork to drizzle the icing over each cookie.
- Allow the iced cookies to rest for several hours, before packaging the cookies in an airtight container with parchment or waxed paper between each layer of cookies.
Suggestions:
- Make sure to scrape the sides of the mixing bowl down often.
- Only place 6 cookies on a baking sheet at a time. They need room to grow.
- If using a Silpat, wipe it down with a damp paper towel between each round of cookies.
- This recipe will yield 2 1/2 dozen cookies.
Improvements:
- Add 1 cup of finely chopped almonds, pecans, or walnuts to the cookie batter.
- Drizzle with caramel sauce instead of icing.
Ingredients:
- 1 Cup Unsalted Butter, Room Temperature
- 2/3 Cup Granulated Sugar
- 2/3 Cup Light Brown Sugar, Packed
- 2 Eggs, Room Temperature
- 1 Tablespoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Kosher Salt
- 2 1/2 Teaspoons Ground Cinnamon
- 2 Cups Quick-Cooking Oats
- 2 Baking Apples, Very Finely Diced
- 1 Cup Toffee Bits
- 2 Cups Powdered Sugar
- 1 Teaspoon Ground Cinnamon
- 3 Tablespoons Heavy Whipping Cream
- 2 Tablespoons Warm Water
Directions:
- Preheat oven to 375 degrees.
- In a mixer, cream together the butter and sugars for 3 minutes, on medium speed.
- Add each egg, one at a time, and mix until well incorporated.
- Add the vanilla; mix for 1 minute.
- In a medium bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. On low speed, slowly add the flour to the butter mixture; mix until just incorporated.
- With a silicone spatula, fold in the oats, apples, and toffee bits until all ingredients are distributed evenly.
- Use an ice cream scoop to form mounds of dough, and place them on a Silpat or parchment paper-lined baking sheet.
- Use the palm of your hand to flatten each mound of dough.
- Bake for 10 minutes, and then allow to rest on the baking sheet for 3 minutes, before removing to a baking rack to finish cooling completely.
- Whisk together the powdered sugar and ground cinnamon in a medium bowl.
- Add the cream and water, and whisk for 3 minutes, or until all of the sugar is dissolved.
- Use a squeeze bottle, plastic baggie, or the tines of a fork to drizzle the icing over each cookie.
- Allow the iced cookies to rest for several hours, before packaging the cookies in an airtight container with parchment or waxed paper between each layer of cookies.
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TASTE OF HOME FEATURED RECIPE
This “Iced Oatmeal Apple Toffee Cookies” recipe has been featured in Taste of Home. CLICK HERE to see the recipe.
