Ingredients
1 cup unsalted butter, softened2/3 cup sugar2/3 cup packed light brown sugar2 large eggs, room temperature3 teaspoons vanilla extract2 cups all-purpose flour2 cups quick-cooking oats2-1/2 teaspoons ground cinnamon1 teaspoon kosher salt1 teaspoon baking soda1 teaspoon baking powder2 medium apples, finely chopped1 cup brickle toffee bitsICING:2 cups confectioners’ sugar3 tablespoons heavy whipping cream2 tablespoons water1 teaspoon ground cinnamon
Preparation
Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, oats, cinnamon, kosher salt, baking soda and baking powder; gradually beat into creamed mixture. Fold in apples and toffee bits.
Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely. Combine icing ingredients; drizzle over cooled cookies. Let stand until set.
