Tessa’s Recipe Rundown
Taste: Like the season of fall encapsulated into a cookie!
Texture: Soft, chewy, chunky, and crunchy at the edges.
Ease: Super easy because there’s no electric mixer required and the entire recipe takes 30 minutes from start to finish.
Pros: Perfect sweet snack for the fall season.
Cons: Absolutely none!
Would I make this again? 100% yes. I’m usually a chocolate chip cookie girl but could not stop munching on these, which is always a good sign!
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This post is sponsored by The California Walnut Board. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!
The holiday baking season is in full swing and I’m taking complete advantage of this last month of fall. The apples at the market are too good not to use in any way possible! Remember when I recently shared my recipe for Maple Walnut Coffee Cake? That was the first recipe of my new partnership with The California Walnut Board, and I’m happy to bring you another recipe from this partnership!
These cookies actually make a sneak appearance in my recent post on How to Host a Cookie Exchange. They’re perfect for any fall pot luck or party, or just for a special afternoon snack. Basically anytime you want something sweet stat, but don’t want anything too rich or complicated.
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This recipe is slightly more wholesome than most cookie recipes with its apples, applesauce, oats, and walnuts. Of course, there’s still butter, but much less than normal, and there’s still sugar. They are cookies after all! But you could also easily swap in white whole wheat flour for the all-purpose flour without negatively affecting the taste or texture.
Another bonus? These Apple Walnut Oatmeal Cookies don’t even require an electric mixer and take just 30 minutes to make from start to finish. They also keep really well in an airtight container at room temperature, up to 5 days! Of course nothing beats a fresh cookie warm from the oven with a glass of cold milk, though.
If you make these cookies, be sure to upload a photo to Instagram and tag #handletheheat and #walnuts so we can see your beautiful creations!
This post is sponsored by The California Walnut Board. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!
Apple Walnut Oatmeal Cookies
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Ingredients
For the cookies:
- 1 1/2 cups (150 grams) old-fashioned rolled oats
- 1 2/3 cups (212 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 4 tablespoons (57 grams) unsalted butter, melted
- 3/4 cup (150 grams) packed light-brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg plus 1 egg yolk
- 1/2 cup (118 ml) applesauce
- 1 cup (100 grams) peeled and chopped Granny Smith apple
- 3/4 cup (90 grams) chopped California walnuts
For the glaze:
- 3/4 cup (94 grams) powdered sugar
- 1 to 2 tablespoons pure maple syrup
- 1 tablespoon apple juice or water
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or nonstick baking mats.
Make the cookies:
- In a medium bowl combine the oats, flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.
- In a large bowl stir together the melted butter, brown sugar, and granulated sugar. Add the egg, egg yolk, and applesauce and stir until well combined. Gradually stir in the flour mixture until just combined. Stir in the chopped apple and walnuts.
- Drop 1 1/2 tablespoon sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets for 5 minutes before transferring to a wire rack set over parchment paper to cool completely.
Make the glaze:
- Whisk the powdered sugar, syrup, and juice until a thick yet pourable glaze forms. Add more sugar to make thicker, and more juice to make thinner if needed. Drizzle over cookies. Let stand at room temperature until the glaze is set before serving.
- Cookies can be stored in an airtight container for up to 5 days.
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I have made these cookies many times and they are soo good.This time however I couldn’t make them right away and put the mix in the fridge.. I started baking them but perhaps I needed to wait until the mix warmed up as they just flopped and were mush..did I ruin the mix..or should I wait until it’s room temperature
Hi Margherita! I’m so happy you’ve enjoyed this recipe in the past and am sorry you experienced issues with your most recent bake! “Marinating” the dough should actually have had the opposite effect, so our only thought is that maybe moisture from the apples leeched into the dough? Without having baked along with you, it’s tough to say! Fingers crossed the next batch you make will be perfect! Please let us know how it goes.
Thanks for another winner Tessa. I wanted these to be healthy enough to give the kids for breakfast, so I replaced most of the white flour with whole wheat, used oil instead of butter, cut the brown sugar to 1/2 a cup, and skipped the glaze. Despite the changes, these cookies were delicious – flavorful, with a fabulous texture, and very satisfying. I made a double recipe, and now I’m wishing I’d tripled it…
Hi Tessa,
Could these also be made into muffins? Any adjustments you’d recommend?
Thanks,
Rella
Thanks, Tessa. So glad I subscribed. Have been looking for a great oatmeal cookie recipe and this definitely looks like a winner 🙂