Apple Walnut Oatmeal Cookies
- 1-1/2 cups old-fashioned rolled oats
- 1-2/3 cups 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 unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large eggplus 1 egg yolk
- 1/2 cup applesauce
- 1 cup Granny Smith apple,peeled and chopped
- 3/4 cup California walnuts, chopped
- 3/4 cup powdered sugar
- 1 tablespoons pure maple syrup
- 1 tablespoon apple juice or water
- Preheat oven to 350°F. Line large baking sheets with parchment paper or nonstick baking mats.
- 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 and the yolk and applesauce and stir until well combined. Gradually stir in the flour mixture until just combined. Stir in the 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 minutes. Let cool on sheets for 5 minutes before transferring to a wire rack set over parchment paper to cool completely.
- Whisk the powdered sugar, syrup and apple 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, then 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.