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Home » Dessert » Iced Apple Oatmeal Cookies

Iced Apple Oatmeal Cookies

November 17, 2021 by Sarah Olson Leave a Comment

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collage of iced oatmeal cookies images with text overlay for pinterest or facebook.
collage of apple oatmeal cookies with text overlay for pinterest

It’s fall, and that means apple season! Fall is the best season, and one of the best parts about it are the flavors. There are pumpkin spice lattes, apple pies, cinnamon donuts, and these Iced Apple Oatmeal Cookies! All these smells coming from your house should have your friends knocking down your door!

a plate full of iced oatmeal cookies

Why this Recipe Works

Few things smell better than baking these oatmeal cookies. With the apple, nutmeg, and cinnamon swirling in the air, don’t be surprised when your family starts wandering in the kitchen to see what you’re up to!

This iced oatmeal cookie recipe has all our favorite fall flavors, making it perfect for those cool autumn days when you want to curl up with a good book as we wait for winter to come.

ingredients for apple oatmeal cookies

How to make Iced Apple Oatmeal Cookies

Ingredients

  • Dry Ingredients – All-purpose flour, old-fashioned outs, cinnamon, nutmeg, baking soda, and salt
  • Wet Ingredients – Unsalted butter, light brown sugar, white sugar, egg and vanilla.
  • Diced apple– Granny Smith or other crisp, tart apples work best
  • Icing – A simple icing made from powdered sugar and milk.
dry ingredients for oatmeal cookies

Step-by-Step Directions:

  • Preheat oven to 350F degrees.
  • Mix dry ingredients and set aside.
4 image collage on how to make apple cookie batter
  • Cream together the butter and sugars, add the egg and vanilla and beat until combined.
dry ingredients and apples being added to a batter
  • Add the dry ingredients to the butter mixture and beat to combine.
  • Add the diced apples and stir with a spoon.
before and after cooking apple cookies on sheet pan
  • Using a small scoop, scoop the batter onto a baking sheet. Slightly flatten each cookie.
  • Bake for 13-14 minutes or until golden brown.
sheet pan full of apple oatmeal cookies

How to Ice Oatmeal Cookies

After your fresh apple oatmeal cookies are completely cooled, they are ready to ice! Just mix milk and powdered sugar, and in a ziplock back, you will use the bag as a piping bag. Cut the edge off the bag and drizzle over the cookies.

If you prefer your cookies a little less sweet, you can skip the glaze, and the apple cinnamon oatmeal cookies are still to die for.

icing being put on apple oatmeal cookies

How to Store Leftover Oatmeal Cookies

The cookies are best the day they are baked. While you can store them in an airtight container at room temperature, they will harden over time.

You can do the following to keep your cookies soft: 

  • To soften refrigerate for 1-2 hours
  • To freeze put them in an airtight container with wax paper between each layer when they are completely cool and freeze

How to Freeze Cookie Dough

Oatmeal cookie dough can be frozen and baked later. To do that, line a cookie sheet with wax paper and scoop the dough into similar-sized balls of dough for even cooking. After an hour, remove the frozen dough from the trays and add them to a labeled freezer bag. Force out all the air, then store them in the freezer for up to 6 months.

Freezing cookies this way prevents them from sticking together and makes it easier to defrost them when it’s time.

hand holding apple oatmeal cookies

These iced apple oatmeal cookies are easy to make and even easier to enjoy. They’re a fantastic recipe for fall or any time of the year when you want something fresh and delicious. If you need help with baking this recipe, don’t hesitate to contact us!

iced oatmeal cookies on a plate

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iced oatmeal cookies on a cooling rack
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5 from 1 vote

Iced Apple Oatmeal Cookies

A perfect fall cookie! Make on a Sunday and pack in lunches all week.
Course Dessert
Cuisine American
Keyword iced apple oatmeal cookies
Prep Time 30 minutes
Cook Time 15 minutes
Cooling time 10 minutes
Total Time 55 minutes
Servings 16
Calories 158kcal
Author Sarah Olson

Ingredients:

Cookies:

  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats not instant oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter softened slightly but not melted
  • 1/3 cup light brown sugar lightly packed
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup diced Granny Smith apple peeled, cored, and diced very small

Icing:

  • 1 cup powdered sugar
  • 1-2 tablespoons milk
US Customary – Metric

Instructions:

  • Preheat the oven to 350F. Line 2 large baking trays with parchment paper or silpat liners.
  • Add the flour, oats, cinnamon, nutmeg, baking soda, and salt to a medium bowl. Stir to combine.
  • Use a handheld electric mixer to beat together the butter, brown sugar, and granulated sugar in a large bowl. Beat in the egg and vanilla.
  • Add the dry ingredients to the butter mixture and beat to combine.
  • Stir in the diced apple.
  • Use a 1 1/2-tablespoon scoop to measure out the dough. Roll it into balls and arrange them about 2 inches apart on the prepared baking trays. Slightly flatten each cookie.
  • Bake until the cookies are golden on the bottom and set along the outside but still look a touch doughy in the center. This takes about 13 to 14 minutes if baking 2 trays at once (rotate them once halfway through), or 11 to 12 minutes if baking 1 tray at a time.
  • Let the cookies cool for 10 minutes on the trays, and then use a thin metal spatula to transfer them to a wire rack to finish cooling.
  • Once the cookies are cooled, make the icing. To do so, use a fork to stir enough milk into the powdered sugar so that it reaches a glaze-like consistency.
  • Drizzle the icing decoratively on top of the cooled cookies.
  • Let the icing set before serving the cookies.

Recipe Notes:

Can I freeze this dough? 
Oatmeal cookie dough can be frozen and baked later. To do that, line a cookie sheet with wax paper and scoop the dough into similar-sized balls of dough for even cooking. After an hour, remove the frozen dough from the trays and add them to a labeled freezer bag. Force out all the air, then store them in the freezer for up to 6 months.

Nutrition:

Calories: 158kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 114mg | Potassium: 49mg | Fiber: 1g | Sugar: 17g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Filed Under: Cookies, Dessert

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Sarah

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