Apple Cinnamon Oatmeal Cookies
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These are Apple Cinnamon Oatmeal Cookies it’s a soft, delicate cookie filled with cinnamon and apple chunks! They are delicious year-round, but especially in the fall!
- Fresh apple flavor. These cookies have real sweet apple chunks in every bite. I used Granny Smith apples and loved how they complimented the spices and oats.
- Super moist. Those apple chunks do something amazing to the texture of the cookies. They keep them SUPER hydrated. The cookie also creates a crisp outer edge with the perfect balance between soft and chewy.
- No refrigeration required. You can refrigerate the cookie dough for 20 minutes to make it easier to work with, but chilling for longer is not recommended. If the apples are wet when they sit, it will make the cookie dough more difficult to work with.
- Good all year round. Admittedly, despite being an autumn treat, these apple cookies are delicious any time of year. They even make a great breakfast on-the-go or after-school snack.
Ingredients and Substitutes
Are you interested in the ingredients? Read these notes. Scroll to the recipe card below for exact measurements.
- flour. For the base of the cookie dough, you need all-purpose flour. It is very important to measure this accurately.
- Cook the oats quickly. I prefer to use uncooked instant oats for these cookies. You can also use old-fashioned oats, but remember that since the oats are harder, the cookies will also be a little harder and chewier.
- Baking soda. This has many functions in cookies. This gives the cookies a little rise, helps them spread, makes the cookies very soft, and helps them brown.
- spices. I used it ground cinnamon and ground nutmeg to give taste. They complement the apple flavors very well. If you don’t like nutmeg, it’s best to leave it out.
- Unsalted butter and salt. I use unsalted butter to control the salt content. If you want to use salted butter, omit the added salt.
- Brown sugar and white sugar. The mixture gives the cookies the best flavor.
- Egg. These bind the ingredients together and add to the chewiness. Be sure to use large eggs (not medium or very large).
- Vanilla extract.
- Chopped apple. I recommend using Granny Smith apples, but other hard baking apples will work as well. Generally, tart, firm apples will do best. Honeycrisp would also be a great call.
Ready to get started? Check out these step-by-step photos and directions. Scroll to the recipe card below for detailed printable instructions.
Prepare the cookie dough
- Prepare to cook. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Combine the dry ingredients. Combine the flour, oats, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
- Combine wet components. Cream the butter and sugar together, then add the eggs one at a time, followed by the vanilla extract.
- Mix in dry ingredients and apples. Add the dry ingredients and mix until the batter is just combined. Stir in the chopped apples.
Bake the cookies
- Make balls of cookie dough. Make 2 tablespoon sized balls of the cookie dough.
- To cook. Bake the cookies for 9-12 minutes.
- Cool. Remove the cookies from the oven and allow to cool.
Tips for success
- Smaller is better. Peel, core and chop the apples so they can be spread over the cookie dough. Large chunks won’t spread throughout the cookie and then you won’t have them in every bite.
- Do not mix the dough too much. If the cookie dough is mixed too long, it will overactivate the gluten in the flour and your cookies will lose their soft, chewy texture.
- Do not chill for too long. This cookie dough is quite messy because of the moisture in the apples. Usage a cookie scoop can help. You can refrigerate the dough for about 20 minutes to make it a little easier to work with, but any longer and it will actually go bad. As the apples sit in the cookie dough, they release more moisture.
- Make them beautiful. Rolling the cookie dough instead of just scooping it out will give the cookies a nicer shape if that’s important to you. If so, pour them on a plate and let them cool for 20 minutes, then you can roll them out. But work quickly because they heat up quickly. I will also bring some of the apple slices on top of the cookies at some point.
- Do not overcook Bake the buns until the edges are lightly golden and the centers look done. The cookies will be slightly puffy when they come out of the oven and will flatten out as they cool.
Proper Storage
Apple Cinnamon Oatmeal Cookies are best if eaten within 2-3 days. Because of the moisture in the apples, the cookies are even moister on the second and third day! Store the cookies in an airtight container and place a piece of parchment paper between the layers to prevent the cookies from sticking together.
This recipe was updated on 9/7/2024. Download this for the original version Recipe pdf.
More apple recipes
Recipe
Preparation time: 45 minutes
Cooking time: 9 minutes
Total time: 54 minutes
Productivity: 25-30 cookies
Category: dessert
Method: Stove
Kitchen: american
Description
These are Apple Cinnamon Oatmeal Cookies it’s a soft, delicate cookie filled with cinnamon and apple chunks! They are a classic fall cookie with amazing flavors year round!
Composition
- 2 cups (260 g) all purpose flour
- 2 glasses (175 g) uncooked quick-cooked oats
- 3/4 tsp baking soda
- 1 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, room temperature
- 3/4 cup (168 g) packaged light brown sugar
- 1/2 cup (104 g) sugar
- 2 large egg
- 2 xq vanilla extract
- 2 glasses (213 g) peeled, cored and diced Granny Smith apples
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Combine the flour, oats, baking soda, cinnamon, nutmeg, and salt in a medium bowl and set aside.
- Cream the butter and sugars together in a large mixing bowl on medium speed until light in color and fluffy. You should see the color and texture change and know it’s ready.
- Add the eggs one at a time and mix after each one until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the batter is just combined. Do not mix too much.
- Mix with apples. The dough will be thick but sticky.
- Make 2 tablespoons (about 30g) of cookie dough until all the cookie dough is used. You can just scoop them out and drop them on a cookie sheet or roll them into balls. If you roll them, they take a nicer shape after cooking. The dough will stick to your hands a little as you roll it, so you can refrigerate the dough for about 20-30 minutes, then roll into balls if you like. I don’t recommend refrigerating the dough for more than an hour or two, as the moisture in the apples can make it difficult to work with if the dough sits too long.
- Bake the cookies for 9-12 minutes or until the edges are lightly golden and the centers are set. Do not overcook. The cookies will puff up a little when you take them out of the oven, but will fall a little as they cool. See the post above for tips and troubleshooting help.
- Remove the cookies from the oven and let cool on the baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container.
- Cookies are best eaten within 2-3 days. Over time, they become softer from the moisture inside the apple.
Notes
Storage Instructions: Apple Cinnamon Oatmeal Cookies are best if eaten within 2-3 days. Because of the moisture in the apples, the cookies are even moister on the second and third day! Store the cookies in an airtight container and place a piece of parchment paper between the layers to prevent the cookies from sticking together.
Oats: You can use quick cooked oats or old oats. Old fashioned oats are a little firmer and chewier.
Apples: You need 1-2 large apples. I used Granny Smith but others like Honeycrisp or Fuji will work too.
Nutrition
- Serving size: 1 cookie
- Calories: 165
- Sugar: 10.9 g
- Sodium: 92.8 mg
- Oil: 6 g
- Carbohydrates: 24.2 g
- Protein: 2.6 g
- Cholesterol: 29.5 mg