Apple Cinnamon Oatmeal Cookies
These soft and chewy apple cinnamon oatmeal cookies are made with real apples and warm cinnamon, for tons of fall flavor in every bite!
Oatmeal Apple Cookies
This recipe takes a classic oatmeal cookie and gives it a fall twist with sweet apples and spicy cinnamon. It reminds me of apple cinnamon oatmeal that I used to love for breakfast as a kid (ok, I still love it!!) And even better, while these cookies bake they fill your house with the incredible smell of an apple pie baking! It’s heavenly!
I love to bake oatmeal cookies for all the seasons, like these Christmas oatmeal cookies. These apple oatmeal cookies are absolutely perfect for fall, or anytime if you’re an apple pie fan! Pair your cookies with a mug of warm apple cider or even an apple cider cocktail. It doesn’t get any better than fresh baked cookies on a cool fall day! Now if only we could get some of that cool weather in Texas!
Ingredients
- 1/2 cup + 6 TB butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup grated apples
- 3 cups old-fashioned rolled oats, uncooked
Helpful Kitchen Tools
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- Large mixing bowl and medium bowl
- Cookie sheets
- Wire cooling rack
- Non-stick silicone baking mats or parchment paper
- Cookie scoop
- Saucepan
- Wire whisk
- Measuring cups and spoons
Instructions
To Prep: Preheat the oven to 350 degrees F.
- In a large bowl, cream butter and sugars on medium speed, until well combined and creamy. Beat in the eggs and vanilla.
- In a separate mixing bowl, whisk together the flour, baking soda, cinnamon and salt.
- Gradually pour the dry ingredients into the bowl of wet ingredients, mixing as you add. Stir in the oats and apples with a wooden spoon or spatula.
- Drop dough by rounded tablespoonfuls onto un-greased baking sheet and bake for 8 to 10 minutes, or until the cookies just start to turn a light golden brown. You may need to bake in batches, as the cookie dough balls will spread a bit during baking.ย Remove from the oven and cool on the cookie sheets for one minute, then transfer cookies to a wire rack to finish cooling.
Prep Tips
- Storage: Keep your cookies fresh for 4-5 days by storing in an airtight container at room temperature. You can also freeze for up to 3 months in a large freezer bag.
- Icing: Add a touch of extra fall spice and sweetness to your cookies with a drizzle of sweet cinnamon glaze. You can use the glaze recipe from my pumpkin oatmeal cookies…it is perfect for any fall cookie!
- Mix-Ins: These apple oatmeal cookies already have sweet apples mixed into the batter, but if you like nuts, they would also taste fabulous in these cookies! Chopped pecans or walnuts would work well. You can also garnish the cooled cookies with chopped apples immediately before serving.
- Gluten-Free Recipe: You can make this a gluten free cookie recipe by swapping out the regular all purpose flour for your favorite gluten free all-purpose flour blend. You may also want to check the packaging for your oats and other ingredients to ensure they are produced in a gluten free facility.
- Yield: This recipe will yield about 36-48 cookies when using about a Tablespoon of batter. For larger cookies, use 2 TB batter per cookie. You may need to bake an extra minute or two for the larger cookies to be done in the center, so keep an eye on them.
Frequently Asked Questions
Can You Use Quick Oats Instead Of Old Fashioned Oats?
This recipe calls for old fashioned oats (which may also be labeled old fashioned rolled oats or simply rolled oats). These are different from quick oats, whichย are pre-cooked and contain less fiber. Because of this, quick oats will break down easier and create a cookie that might end upย too soft and a little mushy. I recommend sticking with old-fashioned oats or rolled oats for the perfect chewy texture.
What Are The Best Apples For Baking?
You really can use any type of apple for this recipe, though there are a few apple varieties that are considered “baking apples” because they are slightly tart and balance out the sweetness of a cookie and their firm texture holds up well. These include: Granny Smith Apples, Gala Apples, Fuji Apples, Honeycrisp Apples, and Jonagold Apples. But again, I think that you could really use whatever you have on hand or your favorite tasting apples!
More Apple Dessert Recipes To Try
- Instant Pot Apple Dumplings
- Apple Pie Cupcakes
- Apple Pie Dip
- Apple Fritter Pull-Apart Bread
- Instant Pot Pumpkin Apple Butter
- Instant Pot Apple Cake
- Baked Ham, Apple, and Cheddar Sliders
- Oatmeal Stuffed Apples with Candied Pecans
- Gluten Free Apple Pie Donuts
- Gluten Free Apple Quinoa Cake
Apple Cinnamon Oatmeal Cookie Recipe (Printable Recipe Card)
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Oatmeal Apple Cookies
Equipment
- Baking sheet
- 2 Mixing bowls
- Wire cooling rack
- whisk
- Parchment paper
Ingredients
- 1/2 cup butter softened
- 6 Tbsp butter softened
- 3/4 cup brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup grated apples
- 3 cups old-fashioned oats uncooked
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, cream butter and sugars on medium speed, until well combined and creamy. Beat in the eggs and vanilla.
- In a separate mixing bowl, whisk together the flour, baking soda, cinnamon and salt.
- Gradually pour the dry ingredients into the bowl of wet ingredients, mixing as you add. Fold in the oats and apples.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets and bake for 8 to 10 minutes, or until the cookies just start to turn a light golden brown.
- Remove from the oven and cool on the cookie sheets for one minute, then transfer cookies to a wire rack to finish cooling.
Notes
Nutrition
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Hello I am wondering why butter is written twice for this recipe?? Do we need it all or one / the other.
It simply means that you need 1/2 cup and 6 additional Tablespoons. There’s not a great way to explain that measurement since it is not quite 1 full cup.