Desserts Cookies Fruit Cookie Recipes Apple Oatmeal Apple Pie Cookies Be the first to rate & review! 2 Photos Perfectly soft and chewy little apple pie tart-like cookies with oatmeal! These little guys took first place at my work cookie contest, so I guess they're pretty good! Submitted by Amy Loveless Published on December 19, 2019 Save Rate Print Share Close Add Photo Prep Time: 45 mins Cook Time: 10 mins Additional Time: 1 hr 5 mins Total Time: 2 hrs Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 48 servings Cookie Dough: 1 cup unsalted butter, softened 1 cup white sugar 1 cup packed brown sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon apple pie spice 3 cups quick-cooking oats ½ cup chopped walnuts Apple Filling: 2 large apples - peeled, cored, and diced 1 tablespoon unsalted butter 1 tablespoon white sugar 1 teaspoon ground cinnamon Icing: 2 large egg whites ¼ cup caramel sundae syrup (such as Smucker's®) 1 teaspoon ground cinnamon 1 teaspoon cream of tartar 2 cups powdered sugar, or more to taste 1 tablespoon milk, or more as needed Directions Beat butter, sugar, and brown sugar for cookie dough in a bowl with an electric mixer until creamy. Stir in eggs and vanilla. Combine flour, salt, baking soda, cinnamon, and apple pie spice in a separate bowl. Gradually mix into the wet ingredients until incorporated. Mix in oats and walnuts. Cover and chill in the refrigerator for at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Set out two 24-cup mini muffin tins. Place paper towels under 2 wire racks. Combine apples, butter, sugar, and cinnamon for filling in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through to distribute the butter, until apples have softened. Transfer to a strainer to drain and cool. Roll chilled dough into walnut-sized balls. Fill each muffin cup with a ball and press down to flatten slightly. Bake in the preheated oven for 10 minutes. Remove and cool for 2 minutes. Press a shot glass down in the middle of each cookie to form it into a cup shape. Transfer from the pan to the prepared wire racks to cool. Put apple filling into the center of each cookie, making sure it's evenly distributed to fill all cookies. Beat egg whites for icing in a glass, metal, or ceramic bowl until foamy. Mix in caramel syrup, cinnamon, and cream of tartar. Gradually mix in 2 cups powdered sugar and mix until it reaches a good drizzling consistency, similar to that of the caramel syrup. Add more powdered sugar if necessary; you don't want it to be so thin that it will run. Drizzle icing over the cookies; it's okay if it melts into the apple filling. Enjoy right away while they're super fresh, or wait until icing hardens, about 3 hours. Cook's Note: The cream of tartar in the icing is optional, but it makes the icing harden better. I Made It Print Nutrition Facts (per serving) 151 Calories 6g Fat 24g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 151 % Daily Value * Total Fat 6g 7% Saturated Fat 3g 14% Cholesterol 19mg 6% Sodium 90mg 4% Total Carbohydrate 24g 9% Dietary Fiber 1g 4% Total Sugars 15g Protein 2g 4% Vitamin C 0mg 0% Calcium 15mg 1% Iron 1mg 3% Potassium 64mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.