My kids and I spent an afternoon at Wilson’s Orchard over Labor Day Weekend.

We grabbed a basket and a bottle of water, and set out to collect our body weight in honey crisp apples.

We ended up with two – and we didn’t even pick those. They were on the ground.

The crazy weather we’ve had this year was not kind to apple growers. Forget the drought. Remember that heat wave we had in March? Well, apple trees sprouted early buds because of it, only to be ruined later by frost.

It’s not just Iowa feeling the pinch. The U.S. Department of Agriculture released projections for the upcoming 2012-13 season last month, indicating that the national crop will be down 14 percent nationwide.

This decline in bushels will likely limit the amount of apples families find on trees at local pick-your-own orchards, but sometimes just getting outside and walking with nature is all you need for a pleasant afternoon – just as long as you can buy your weight in fresh apples at the orchard store later.

If you’re looking for something to do with those apples when you get home – I can’t be the only one who goes a little overboard, can I? – here is a great apple oatmeal cookie recipe with to-die-for brown butter frosting.

Now, if only these grew on trees …

Apple Oatmeal Cookies with Brown Butter Frosting

For the cookies:

• 1/2 cup butter, softened
• 6 tablespoons packed brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 cup all-purpose flour + 1 tablespoon
• 1 cup quick cooking rolled oats
• 1/2 cup peeled, diced apple

For the frosting:

• 1/4 cup butter
• 1 cup powdered sugar
• 1/2 tablespoon milk
• Cinnamon, for garnish if desired

Preheat oven to 350 degrees. Line baking sheet with silicone baking mat or parchment paper and set aside.

In a large bowl, cream butter and sugars together until light and fluffy. Stir in egg and vanilla. Slowly incorporate all dry ingredients. Stir in oats and apples. Scoop onto prepared sheet and bake 8-10 minutes or until the edges are golden.

While cookies are baking, place 1/4 cup butter into small saucepan. With heat on medium, melt and brown the butter. Once the butter is a medium brown/amber color remove from heat and pour into a small bowl. Stir in powdered sugar and enough milk to get a spreadable consistency.

Frost warm cookies and sprinkle with more cinnamon, if desired.

Source: Lauren’s Latest (www.laurenslatest.com)