40 min Prep
1 hr 30 min Total
Crunchy drop cookies - perfect for dessert!
- 3/4 cup butter or margarine, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 3/4 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups old-fashioned or quick-cooking oats
- 1 medium apple, peeled and shredded (about 1 cup shredded)
- 1 cup powdered sugar
- 2 to 3 tablespoons apple juice or milk
- Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended.
- In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oats and apple. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake about 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- In medium bowl, beat powdered sugar and apple juice until smooth, using wire whisk or fork. Drizzle over cooled cookies on cooling rack. Let stand about 1 hour or until glaze is set.
- For easy cleanup when glazing cookies, place waxed paper or paper towels under the cooling rack.
- For fuller cookies and less spread while baking, refrigerate dough between baking batches.
- Oatmeal cookies are the perfect canvas for your favorite flavors. Chocolate chips or cranberries are always a tasty addition, but we especially love turning them into apple oatmeal cookies. This from-scratch version is perfectly gooey on the inside with a little extra crunch on the outside and the drizzle of apple-flavored glaze takes it over the top. Learn more about pulling off the irresistible gooey-crunchy texture that makes these cookies special, by reading up on Betty’s secrets for baking the absolute best cookie. Then get apple picking and start enjoying this cookie as your new favorite dessert (or breakfast or lunch—that’s a secret we’ll keep between us).
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