Oatmeal Apple Pie Cookies

1. Stage

Beat butter, sugar, and brown sugar for cookie dough in a bowl with an electric mixer until creamy. Stir in eggs and vanilla.

2. Stage

Combine flour, salt, baking soda, cinnamon, and apple pie spice in a separate bowl. Gradually mix into the wet ingredients until incorporated. Mix in oats and walnuts. Cover and chill in the refrigerator for at least 1 hour.

3. Stage

Preheat the oven to 375 degrees F (190 degrees C). Set out two 24-cup mini muffin tins. Place paper towels under 2 wire racks.

4. Stage

Combine apples, butter, sugar, and cinnamon for filling in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through to distribute the butter, until apples have softened. Transfer to a strainer to drain and cool.

5. Stage

Roll chilled dough into walnut-sized balls. Fill each muffin cup with a ball and press down to flatten slightly.

6. Stage

Bake in the preheated oven for 10 minutes. Remove and cool for 2 minutes. Press a shot glass down in the middle of each cookie to form it into a cup shape. Transfer from the pan to the prepared wire racks to cool.

7. Stage

Put apple filling into the center of each cookie, making sure it's evenly distributed to fill all cookies.

8. Stage

Beat egg whites for icing in a glass, metal, or ceramic bowl until foamy. Mix in caramel syrup, cinnamon, and cream of tartar. Gradually mix in 2 cups powdered sugar and mix until it reaches a good drizzling consistency, similar to that of the caramel syrup. Add more powdered sugar if necessary; you don't want it to be so thin that it will run.

9. Stage

Drizzle icing over the cookies; it's okay if it melts into the apple filling.

10. Stage

Enjoy right away while they're super fresh, or wait until icing hardens, about 3 hours.