Maple Glazed Apple-Oatmeal Cookies

“Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.” Martin Luther

When I came across this cookie in the September issue of Family Circle Magazine, I knew I would be trying it out.  Oatmeal and apple?  Count me in!  With less than a cup of flour, 3 cups of rolled oats, egg whites, no leavening agent and chock full of chopped apples, it was a pretty healthy version of a classic oatmeal cookie.  The recipe called for jumbo sizes but I made them regular-sized and got twice as many cookies.  The texture is a bit granola-like with big soft chunks of apple  and a nice spicy note.   The maple glaze puts these over the top!   Turn them into a fall ice cream sandwhich by pressing a scoop of maple-walnut ice cream between 2 cookies.  A delicious back-to-school lunch box cookie with a big dose of fiber and fruit.  A+

• 3 cups rolled oats
• 3/4 cup unbleached flour
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 stick of unsalted butter, room temperature
• 1 cup packed brown sugar
• 2 egg whites
• 1/2 teaspoon maple extract(I substituted maple syrup)
• 1/2 teapoon vanilla extract
• 1 cup cored, peeled and diced apples

For the glaze:

• 1/2 cup confectioners’ sugar
• 1 teaspoon pure maple syrup
• 1 tablespoon water

1. Preheat oven to 350F.  Line 2 baking sheets with parchment paper.
2. Combine oats and next 3 ingredients.
3. In a large bowl, beat butter and next 4 ingredients until smooth.  Stir in the oats mixture and the apples.
4. Drop heaping tablespoonfull of batter on your prepared sheets.
5. Bake in center of oven for 15-18 minutes until bottom is golden. Cool 3 minutes on sheets before drizzling with the glaze.  To make the glaze, whisk together the confectioners’ sugar with the maple syrup and water until smooth.