Soft, chewy apple cinnamon oatmeal cookies drizzled with maple glaze — the ultimate fall cookie recipe.

Scale

1/2 cup butter at room temperature

3/4 cup brown sugar

1 large egg

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1 1/4 cups rolled oats

1 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp ground cloves

1/4 tsp salt

1 cup chopped apple

2 tsp lemon juice

2/3 cup powdered sugar

2 tsp milk

2 tsp maple syrup

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1. Preheat oven to 350°F. Line baking sheets with parchment.

2. Cream butter and brown sugar until fluffy. Add egg and vanilla.

3. Combine flour, oats, cinnamon, soda, cloves, and salt. Add to wet mixture.

4. Toss apples in lemon juice, fold into dough. Scoop onto baking sheet.

5. Bake 12–14 minutes. Cool completely before glazing.

6. Whisk powdered sugar, milk, and maple syrup. Drizzle over cooled cookies.

Use Granny Smith apples for tartness.

Keep apple pieces small (1/4 inch).

Store cookies airtight for 2–3 days at room temperature.