This recipe is from the post: Feeling Weenie-Hallow-ish.
Makes 4 dozen cookies
1 cup butter, softened
1 cup packed brown sugar
1 cup turbinado sugar or cane sugar
1 Teaspoon very good Vanilla Extract (I use Madagascar Bourbon)
1 1/2 cups flavorful apples such as gala, finely chopped
3 cups quick cooking oatmeal
3/4 cup chopped walnuts
1 1/3 cups sifted all purpose flour
1/2 Teaspoon Kosher Salt
1 Teaspoon baking soda
1 Teaspoon ground cinnamon
1 Teaspoon freshly grated nutmeg
1/2 Teaspoon ground cloves
For the Cider Glaze:
1 cup powdered sugar, sifted (plus extra if needed to thicken)
1 Tablespoon melted butter
A pinch of Kosher salt
1/4 Teaspoon good vanilla extract
2 Tablespoons Apple Cider (plus extra for thinning if necessary)
Butter a cookie sheet or line with a Silpat. Preheat the oven to 350 degrees. Combine the butter, sugar, vanilla and eggs in a large bowl and beat with a hand mixer until smooth. Hand stir in the apples, then add the flour, salt, soda, cinnamon, nutmeg and cloves. Stir until well combined. Add the oatmeal and the nuts and combine well, using hands if necessary. Drop by Tablespoonfuls onto the cookie sheet, spacing about 3 inches apart. Cook for 15 minutes, or until lightly browned and the edges are crisp. Remove from the pan and cool on a rack.
For the glaze, combine all ingredients and stir until smooth and the consistency is not runny, but can be easily drizzled, adding more cider or more powdered sugar if necessary. When the cookies have cooled, drizzle the glaze in a decorative pattern over the tops of the cookies, allow to set and store in an airtight container.
Variations: Add 1/2 cup dried cranberries or chocolate chips!
© 2011 Betsy Burts, Bits and Breadcrumbs. All reproduction rights reserved.