1-Let’s dive into making these crispy apple oatmeal cookies, starting with preheating your oven to 350°F (175°C) for that perfect bake. First, caramelize the apples by cooking 2 cups of diced Granny Smith apples with 2 teaspoons unsalted butter and 4 teaspoons packed sugar over medium-high heat until they’re tender and golden; let them cool on paper towels to reduce moisture.

2-Next, in a medium bowl, whisk together 1 1/2 cups flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt for the dry mix. Then, cream 1 cup unsalted butter with 1 cup packed brown sugar and 1/4 cup granulated sugar until it’s fluffy, about 3 minutes. Add 2 large eggs one at a time, followed by 2 teaspoons vanilla extract, and beat on high for 1 minute.

3-Now, combine the dry ingredients into the wet mixture on low speed until just mixed, then stir in 3 cups rolled oats. Gently fold in the cooled caramelized apples, chill the dough for at least 1 hour, and scoop it onto parchment-lined baking sheets. Bake for 12-15 minutes until the edges brown, cool on the sheets for 5 minutes, and finish with a glaze made from 1 cup powdered sugar and 1 tablespoon water.