Soft and chewy, crisp edges and tons of flavor!

 Prep Time: 15 minutes
 Cook Time: 15 minutes
 Total Time: ~ 1 hour
 Yield: 20 cookies

Ingredients

•    2 cups old-fashioned whole rolled oats
•    1 cup all-purpose flour
•    1/2 teaspoon baking soda
•    1/2 teaspoon salt
•    1 teaspoon ground cinnamon
•    1/2 teaspoon apple pie spice (or an extra tsp cinnamon)
•    1/4 cup unsalted butter, melted and slightly cooled
•    1/2 cup unsweetened applesauce*
•    3/4 cup packed dark or light brown sugar
•    3/4 cup granulated sugar
•    1 large egg, at room temperature
•    1 teaspoon pure vanilla extract
•    1/2 cup finely diced apple (about 1/2 of a large apple)
•    optional: 1/2 cup chopped walnuts

Maple Icing

•    1 and 1/2 cups confectioners’ sugar
•    2 Tablespoons pure maple syrup
•    2 Tablespoons milk

Instructions

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Whisk the oats, flour, baking soda, salt, cinnamon, and apple pie spice (if using) together in a large bowl. Set aside.

In another bowl, whisk the butter, applesauce, and sugars together until combined. Then whisk in the egg and vanilla.

Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the apples and walnuts (if using). Caution, the cookie dough will be thick and sticky!

OPTIONAL: Chill the cookie dough in the refrigerator for about 1-2 hours. 

Using a medium cookie scoop, or a regular spoon if you don't have a scooper on hand, scoop the cookie dough into balls (about 2 Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out as the cookies won’t spread much unless you give them a little nudge first!

Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.

Whisk all of the ingredients for the icing together and drizzle over cookies.

Pour yourself a glass of milk and enjoy!

CCP Tips & Tricks

1.    Cookie Prep: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow the dough to come to room temperature before baking!
2.    Freeze: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. You can bake right from the freezer! Frozen cookie dough balls take an extra minute to cook, no need to thaw.
3.    Special Tools: Use large mixing bowls, apple peeler, measuring cups, cookie scoop, silpat baking mat (optional), and baking sheet.
4.    Applesauce: Use thick applesauce. Anything too liquid-y could cause excess spreading and we don't want that!
5.    Sweet tooth: Looking to fulfill your chocolate craving? Instead of adding walnuts, use mini chocolate morsels to add an extra touch of goodness.

Source
https://sallysbakingaddiction.com/apple-cinnamon-oatmeal-cookies/