Apple Cinnamon Oatmeal Cookies
These apple cinnamon oatmeal cookies are the perfect fall treat that combines the warmth of cinnamon with fresh apple chunks and hearty oats. They’re soft, chewy, and packed with cozy flavors that make your kitchen smell amazing.
Unlike traditional oatmeal cookies, these feature real diced apples that add natural sweetness and moisture. They’re perfect for breakfast on the go, afternoon snacks, or as a healthier dessert option that the whole family will love.
You can make these cookies in under 30 minutes with simple pantry ingredients. They stay soft for days and freeze beautifully, making them ideal for meal prep or unexpected guests.
Key Ingredients
The base of these cookies starts with old fashioned rolled oats that give them that classic chewy texture. You’ll also need all purpose flour, which helps bind everything together while keeping the cookies tender.
Fresh apples are the star ingredient here. Granny Smith or Honeycrisp work best because they hold their shape during baking and won’t make the cookies too wet. Dice them into small pieces for even distribution throughout each cookie.
Brown sugar adds moisture and a subtle molasses flavor that pairs perfectly with cinnamon. You’ll also need butter, eggs, vanilla extract, baking soda, salt, and ground cinnamon to round out the flavor profile.
For more delicious oatmeal variations, check out this Reeses Pieces Peanut Butter Brownie Cookies
Equipment You’ll Need
A stand mixer or hand mixer makes creaming the butter and sugar quick and effortless. If you don’t have either, a sturdy wooden spoon and some arm strength will work just fine.
You’ll need standard mixing bowls, measuring cups and spoons, and a baking sheet lined with parchment paper. The parchment prevents sticking and makes cleanup incredibly easy.
A cookie scoop ensures uniform sizing so all your cookies bake evenly. A medium sized scoop (about 2 tablespoons) works perfectly for these cookies.
Apple Cinnamon Oatmeal Cookies
Course: Dessert, BreakfastCuisine: AmericanDifficulty: Easy24
cookies15
minutes14
29
minutesSoft, chewy oatmeal cookies loaded with fresh apples and warm cinnamon. Perfect for fall baking!
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1½ cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
3 cups old fashioned rolled oats
1½ cups diced apples (about 2 medium apples)
Directions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Beat butter and brown sugar until fluffy. Add egg and vanilla, mix well.
- In separate bowl, whisk flour, cinnamon, baking soda, and salt. Add oats.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in diced apples.
- Scoop dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 12 to 14 minutes until edges are golden.
- Cool on pan 5 minutes, then transfer to wire rack.
Notes
- Apple Selection: Granny Smith, Honeycrisp, or Fuji apples work best. Avoid very soft or watery varieties.
Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Make Ahead: Dough can be refrigerated up to 2 days or frozen as scooped balls for up to 3 months. Bake frozen dough balls for an extra 2 minutes.
Variations: Add ½ cup chopped walnuts or pecans for extra crunch, or swap half the apples for raisins. - For more healthy cookie inspiration, visit Soft & Chewy Gluten-Free Chocolate Chip Cookies
Nutrition (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 165 |
| Total Fat | 8g |
| Sugars | 11g |
| Protein | 2g |
Step by Step Instructions
Step 1: Prepare Your Ingredients
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This ensures your oven is at the right temperature when you’re ready to bake, and the parchment prevents any sticking.
Dice your apples into small, quarter inch pieces and set them aside. Make sure to remove the core and seeds completely. Smaller pieces distribute better throughout the dough and bake more evenly than large chunks.
For more healthy cookie inspiration, visit Soft & Chewy Gluten-Free Chocolate Chip Cookies
Step 2: Cream Butter and Sugar
In your mixing bowl, beat the softened butter and brown sugar together for 2 to 3 minutes until the mixture is light and fluffy. This step incorporates air into the dough, which helps create a softer cookie texture.
Add the egg and vanilla extract, then beat again until everything is fully combined and smooth. The mixture should look creamy and slightly pale in color, with no streaks of butter remaining.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, oats, cinnamon, baking soda, and salt until evenly combined. This ensures the leavening agent and spices are distributed throughout, so every cookie tastes consistent.
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix or your cookies will become tough. The dough should look thick and slightly crumbly but hold together when pressed.
Step 4: Fold in Apples
Gently fold the diced apples into the cookie dough using a spatula or wooden spoon. Make sure the apple pieces are evenly distributed throughout so each cookie gets plenty of fruit.
The dough will be quite thick and sturdy, which is exactly what you want. If it seems too dry, that’s normal. The apples will release moisture as they bake, creating perfectly soft and chewy cookies.
Step 5: Scoop and Bake
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. They’ll spread slightly during baking, so give them room.
Bake for 12 to 14 minutes until the edges are lightly golden but the centers still look slightly underdone. They’ll continue cooking on the hot pan after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Frequently Asked Questions
oats instead of old fashioned oats?
Old fashioned rolled oats are recommended for the best texture. Quick oats will make the cookies more dense and less chewy, though they’ll still taste delicious.
Do I need to peel the apples?
You can leave the peel on for extra fiber and nutrition. If you prefer a smoother texture, peel them before dicing. Either way works perfectly fine.
Why are my cookies flat and spreading too much?
Make sure your butter is softened but not melted, and check that your baking soda is fresh. Chilling the dough for 30 minutes before baking can also help prevent excessive spreading.
