Originally published in the Hashi Fall 2019 issue.

Photo: courtesy of Buddy Valastro

Apple Oatmeal Cookies

Makes one dozen large cookies | By Buddy Valastro from TLC’s Cake boss

1 ½ cups + 2 ts unsalted butter, softened at room temperature
2 small Granny Smith apples, peeled and diced
1 cup + 1 ts light brown sugar
1 ts ground cinnamon
1 large egg
½ ts pure vanilla extract
¾ cup all-purpose flour
½ ts baking soda
1 ½ cups oats

1 ¼ cups confectioners’ sugar
¼ ts pure vanilla extract

Position a rack in the center of the oven and preheat oven to 350F

Heat a small heavy saucepan over medium-high heat. Add 2 teaspoons of butter, and let melt. Add the apple, cinnamon and pinch of salt, and stir well to combine. Cook stirring occasionally, until the apples are slightly softened, about 3 minutes.

Using a mixer, cream the remaining butter and brown sugar on medium-high speed until the mixture appears light and fluffy. Add the egg and vanilla, and beat until incorporated.

Combine the flour, baking soda and ¼ teaspoon salt in a separate bowl. With a mixer on low, beat in the dry ingredients, then fold in the apples by hand.

Line two baking sheets with parchment paper. Scoop out 2 tablespoons of dough at a time and arrange them at least 2 inches apart on the prepared cookie sheet. Bake, rotating the sheets top to bottom halfway through baking, until the cookies appear set, 15-17 minutes. Remove and let cool, then transfer to a baking rack to cool completely.

To make the optional glaze: put the confectioners’ sugar, vanilla extract and 1 tablespoon water in a medium mixing bowl and whisk until the mixture is smooth. Drizzle the glaze over the cookies, set cookies 15-17 minutes.