Apple-Cinnamon Oatmeal Pie Cookies

Ingredients 0/22

Step 1

Cream together the butter, sugar, and brown sugar with an electric mixer until the mixture is smooth and fluffy. Then, beat in the eggs and vanilla until everything is well combined. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and apple pie spice. Gradually add these dry ingredients into the wet mixture, stirring just until combined. Fold in the oats and walnuts, then cover the dough and pop it in the fridge for at least an hour to chill.

Step 2

While the dough chills, preheat your oven to 375°F (190°C) and get two 24-cup mini muffin tins ready. Line two wire racks with paper towels to cool the cookies later. For the filling, toss the apples, butter, sugar, and cinnamon into a microwave-safe bowl and heat them on high for about 3 minutes, stirring halfway through so the butter melts evenly and the apples soften. Let the mixture drain and cool in a strainer.

Step 3

Once the dough is chilled, roll it into walnut-sized balls and press one into each muffin cup, flattening them slightly. Bake for 10 minutes, then take the tins out and let the cookies cool for a couple of minutes. While they’re still warm, press a shot glass gently into the center of each cookie to create a little well. Carefully transfer the cookies to the wire racks to cool completely.

Step 4

Spoon the cooled apple filling into each cookie cup, dividing it evenly. To make the icing, beat the egg whites in a clean bowl until foamy. Stir in the caramel syrup, cinnamon, and cream of tartar, then gradually add powdered sugar until the icing is thick enough to drizzle but not too runny. Drizzle this over the filled cookies—it’s fine if some melts into the apple filling. Enjoy them fresh and soft, or let the icing set for about three hours if you prefer a firmer finish.