Cream together the room temperature butter and brown sugar using an electric mixer until light and fluffy, about 3-5 minutes. Add the egg and a splash of vanilla extract, mixing until smooth.

Sift together the all-purpose flour, rolled oats, baking soda, ground cinnamon, ground cloves, and salt in a separate bowl. Gradually mix these dry ingredients into the wet mixture using a spatula.

Prepare fresh apples by peeling, coring, and chopping them into small pieces. Toss with lemon juice and fold into the cookie dough until evenly distributed.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop two-tablespoon rounds of dough onto the sheet, spaced about 2 inches apart. Flatten each round slightly.

Bake for 12-14 minutes until golden at the edges. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

For the glaze, whisk together powdered sugar, a splash of milk, and maple syrup until smooth. Drizzle over cooled cookies.