Iced Oatmeal Apple Toffee Cookies
There’s nothing quite like the classic iced oatmeal cookie, but things get even better when you add in toffee bits and apples. To top these treats, drizzle each with a sweet cinnamon sugar glaze. Now that’s what I call oatmeal cookie heaven. —Colleen Delawder, Herndon, Virginia
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- 2/3 cup packed light brown sugar
- 2 large eggs, room temperature
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups quick-cooking oats
- 2-1/2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 medium apples, finely chopped
- 1 cup brickle toffee bits
- icing:
- 2 cups confectioners' sugar
- 3 tablespoons heavy whipping cream
- 2 tablespoons water
- 1 teaspoon ground cinnamon
Directions
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1Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, oats, cinnamon, kosher salt, baking soda and baking powder; gradually beat into creamed mixture. Fold in apples and toffee bits.
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2Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool on pans for 2 minutes before removing to wire racks to cool completely. Combine icing ingredients; drizzle over cooled cookies. Let stand until set.
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