• In a large bowl with an electric mixer, cream together butter and sugar until light and fluffy. Add the eggs and vanilla and beat until smooth.
• Add the flour, salt, and baking soda and beat just until combined.
• Dry chopped apples on a paper towel to remove excess moisture. Add apples and mix until just combined.
• Cover with plastic wrap and refrigerate 1 hour (I find the juices from the apples makes the dough a bit stickier than normal — the chilling helps with this).

Streusel

• While your cookie dough is chilling, make the streusel. Combine butter, brown sugar, granulated sugar, cinnamon, flour and oats with a pastry cutter (or your fingers!) until crumbly. Set aside until needed.
• Preheat the oven to 350℉ and line baking sheets with parchment paper.
• Roll cookie dough into 1″ balls and dip in streusel, pressing the streusel into the top of the cookie with your fingers if needed (you only want the streusel on the top half).
• Place on a baking sheet 2″ apart and bake for 8-9 minutes, until edges are just golden and centers are set. Refrigerate any extra pans of cookies that are waiting to be baked. Cookies will be slightly puffed but will sink down as they cool.

Glaze

• Combine powdered icing sugar and just enough maple syrup to make a smooth glaze. Drizzle over cookies and allow to cool until set (the glaze will firm up nicely so the cookies can be stacked).