Step 1

Melt butter in a large skillet over medium-high heat. Add the apples, lemon juice, and brown sugar. Stir well to combine.

Step 2

Continue to cook, stirring often, until the apples are soft, but not mushy (you want some bite left). Remove from heat and set aside to cool.

Step 3

In a medium mixing bowl whisk together the flour, baking soda, cinnamon and salt. Set aside.

Step 4

In the bowl of an electric mixer beat together the butter and sugars on medium speed until light and fluffy (at least 3-4 minutes). Add the eggs, one at a time, mixing after each addition. Add the apple sauce and vanilla and beat on medium-high for 1 minute.

Step 5

Turn mixer to low and carefully add flour. Mix until just combined (no over-mixing here). Using a rubber spatula, gently stir in the oats. Fold in the cooled caramelized apples, mixing until just combined. Cover mixing bowl with plastic wrap or a piece of foil and refrigerate for at least 2 hours.

Step 6

When ready to bake, preheat oven to 375 degrees F and line a baking sheet with parchment paper.

Step 7

Use a medium cookie scoop to scoop dough onto baking sheet, placing each cookie at least 1-2" apart, as they will flatten out while baking. Bake cookies for 15-18 minutes, or until edges are just starting to brown, but the middle is still a little soft.

Step 8

Remove baking sheet from the oven and allow cookies to cool for at least 5 minutes before transferring to a cooling rack to cool completely. Repeat process until all cookies have been baked.

Step 9

Allow cookies to cool completely before drizzling with the sugar glaze (see below).

Step 10

In a small bowl whisk together the sugar and water (or milk) until desired consistency is reached. If glaze is too thick add additional water or milk (just a couple drops); if it's too watery, add additional powdered sugar. Drizzle (or dunk) over the tops of each cookie using a spoon.