I’m pretty conflicted about sharing this recipe. On the one hand, the cookies taste delicious. They are kind of like an apple crisp cookie. They have chewy oats and sweet apples with a hint of cinnamon. Delightful. On the other hand, I’m pretty sure the recipe was missing a key step. Chilling the dough. My cookies spread all over the pan and were very flat. I recently got a new (giant) baking sheet, and fit all but about three cookies in one batch. So I got a bunch of flat flat cookies.
When they came out of the oven I got pretty irritated. I had to smoosh the cookies back towards the middle after removing them from the oven to get them mildly presentable. I don’t really want to admit this recipe failed, and blogging it means that I have to fess up. I hate with a passion when a recipe does not turn out. I feel like I’ve wasted my time, energy and ingredients. Rgh. Annoying. I’m sure you’ve all had this experience. Which is why I’m sharing. Sometimes, baking doesn’t produce what you are expecting. At times like these, you shouldn’t throw your pans out and start claiming you are “not a baker”. No. Just blame the recipe. Seriously. Many times, you are just missing a step. Like in this case, I think the dough should have been chilled. The taste was excellent so I’ll try making these again, this time with some fridge time for the dough. The resulting things on my pan just were not really very appetizing without some chilling. This is after I’d smooshed them back in.
Here’s the tricky thing. Because these cookies have a brown butter frosting (which is amazing), I can pretty well cover the shortcomings of this recipe. Just slap some frosting on and everything looks great. I suppose I could have just shared the photo below and told you these turned out great.
Brown butter frosting covers a multitude of sins. In addition to tasting incredible, it turned these lumps of misshapen cookie dough into beautiful(ish) looking delights. See? I could have just showed you this, and you’d never have been the wiser.
But that wouldn’t be very nice. Then when your cookies spread (just like mine did) you might think you’d done something wrong. I’m just keepin’ it real here. You will never get a recipe from me that looks good but secretly didn’t actually turn out. Everyone has baking failures. All of us. It happens. So, I’m not going to pretend they don’t. Go ahead and make these cookies, but be sure you chill your dough before scooping it onto the pan. Otherwise, you’ll have to spend a whole lot of time reforming them as they are cooling to get anything close to resembling this.
Apple Oatmeal Cookies with Brown Butter Frosting
from Lauren’s Latest
1/2 cup butter, softened
6 tablespoons packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup all purpose flour + 1 tablespoon
1 cup quick cooking rolled oats
1/2 cup peeled, diced apple
for the frosting:
1/4 cup butter
1 cup powdered sugar
1/2 tablespoon milk {approximately}
cinnamon, for garnish if desired
Directions:
Preheat oven to 350 degrees. Line baking sheet with silicone baking mat or parchment paper and set aside.
In a large bowl, cream butter and sugars together until light and fluffy. Stir in egg and vanilla. Slowly incorporate all dry ingredients. Stir in oats and apples. Chill for 30 minutes.
Scoop onto prepared sheet (I used a melon baller) and bake 10-12 minutes or until the edges are golden.
While cookies are baking, place 1/4 cup butter into small saucepan. With heat on medium, melt and brown the butter. Once the butter is a medium brown/amber color remove from heat and pour into a small bowl. Beat in powdered sugar and enough milk to get a spreadable consistency.
Frost warm cookies and sprinkle with more cinnamon, if desired. Serve.
Bakerlady 