Oatmeal Apple Cookies are chewy, satisfying, and will wake up your taste buds. Bits of tart baked apple are the perfect companion to a spiced oatmeal cookie base. They’re the best cold-weather cookie that can be enjoyed anytime.
These cookies are almost like an apple crisp in cookie form! Two types of oats give them a hearty flavor and soft, chewy texture.
They’re so good they can even be eaten on the go for breakfast. Or, pair them with a glass of milk for after-school (or work) snacks.
Part of what makes these Oatmeal Apple Cookies so delicious is their spice blend. Cinnamon, nutmeg, and allspice make them taste like fresh apple pie or your favorite apple cinnamon oatmeal.
Take these to a potluck or party, and just watch how quickly they disappear. And if you don’t feel like making apple pie for the holidays, make these cookies instead! They’re easy, delicious, and can save you a ton of time in the kitchen.
Looking for more autumn inspired cookie recipes? Cranberry Orange Cookies are a classic combination that’s hard to pass up. Soft And Chewy Pumpkin Cookies With Cream Cheese Icing are a classic favorite that works beautifully all season long.
Why You’ll Love these Apple Oatmeal Cookies
- You might already have all the ingredients in your kitchen.
- Warming spices and oats make them reminiscent of an apple crisp.
- Simple steps make this cookie come together quickly.
- You can change up the flavors easily if desired.
- Work around your busy schedule by making them ahead and freezing.
Helpful Tools
- Mixer – A Hand or Stand Mixer will do the trick.
- Cookie scoop – This makes scooping easier and ensures your cookies all turn out the same size.
- Rubber spatula – Great for mixing in the dry ingredients and scraping the last bits of dough out of the bowl.
- Cookie sheet
- Parchment paper or Silpat – These make cleanup easier after baking and keep the cookies from sticking to the pan
- Cooling Rack – Optional, but helps your cookies cool more evenly and quickly
Ingredients and Substitutions
- Quick oats – Quick oats provide some substance and flavor but melt away once baked.
- Rolled oats – These heartier oats add a chewy texture to the cookie.
- Diced apples – Granny Smith apples have a tartness that perfectly balances the sweet cookie. Or use your favorite baking apple.
- Cinnamon – Choose Ceylon cinnamon if you can get it. It’s naturally sweeter.
- Nutmeg – Nutmeg adds a nutty and spicy-sweet taste.
- Allspice – This warming spice tastes like a mix of cinnamon, clove, and black pepper.
- Butter – Room temperature butter makes a fluffy, rich dough.
- Brown sugar – Adds a hint of caramel and molasses flavors.
- Egg – The egg binds the cookie together and adds richness.
- Vanilla extract – Adds delicious vanilla aroma and flavor.
- Flour – Provides structure for the cookie dough. Use the spoon and level technique to ensure your cookies aren’t too dense.
- Baking soda – This helps the cookies to rise and spread while baking.
Variations
- Try using ground cardamom to replace the nutmeg and allspice.
- Replace the apples with Bartlett pears.
- For maple oatmeal apple cookies, replace the vanilla with maple extract.
- Add ⅓ cup chopped walnuts or pecans for a nuttier flavor and added crunch.
How to Make these Apple Oatmeal Cookies
- In a bowl, stir together the flour, cinnamon, nutmeg, allspice, baking soda, salt, and oats.
- In a medium bowl, cream the butter and brown sugar together until fluffy.
- Add the egg and vanilla, and mix until creamy.
- Add the dry ingredients and mix until combined.
- Stir in the diced apples.
- Scoop tablespoons of dough onto a parchment-lined baking sheet. Leave a couple of inches between each cookie. Flatten each cookie slightly before baking.
- Bake in a 350ºF oven for about 12 minutes. The edges should be set while the center is still soft.
Tips
- These will spread quite a bit, so make sure not to overcrowd your cookie sheet!
- Use one type of oatmeal if you prefer. I like the mix of chewier rolled oats and small quick oats that disappear into your cookie.
- Use fresh ground nutmeg for an even bolder flavor.
- To make these dairy-free, use vegan margarine in place of butter.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
Yes. To make the dough ahead of time, store the finished dough tightly covered in the refrigerator. It will last up to 3 days. For easier scooping, let the dough come to room temperature. Then bake as usual.
To freeze this cookie dough, scoop it into balls and freeze in a single layer on a cookie sheet. Once they’re frozen, store them in an airtight container with strips of wax paper between the layers. Frozen cookies will take 1-2 minutes extra to bake.
I’ve had good luck with Granny Smith apples. You can try Fuji apples for a sweeter style that still has crunch. Pippins and Honeycrisp are also great for baking. Pink Lady apples are harder to find but have a great balance of tart and sweet flavors.
To use whole wheat flour, replace 50% of your flour with whole wheat or white whole wheat.
How to Store
- Room Temperature – Store the cooled cookies in an airtight container at room temperature. They’ll last for at least 3 days.
- Refrigerator –
- Freezer – Freeze the finished cookies in one layer on a parchment-lined baking sheet. Then stack them with waxed paper between the layers in an airtight container. They’ll last up to 3 months.
Apple Oatmeal Cookies
Ingredients
- ½ cup butter, room temperature
- 1 cup light brown sugar, packed
- 1 egg, size large
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup quick oats
- ⅓ cup rolled oats
- 1 cup diced apples, about 1 medium
Instructions
- Preheat oven to 350ºF. Line baking sheet with parchment paper.
- In a medium mixing bowl, combine flour, cinnamon, nutmeg, allspice, baking soda, salt, and oats, and mix to evenly combine.
- In a separate large mixing bowl, cream butter and brown sugar together well.
- Add egg and vanilla, and mix thoroughly.
- Add dry ingredients and mix until combined.
- Dice apples. Stir into the cookie dough, thoroughly mixing to combine.
- Scoop onto parchment line baking sheet by the tablespoon, leaving space between each for spreading, and flatten slightly.
- Bake for about 12 minutes until the edges are set, but center is still soft.
- Remove to a wire rack to cool. Serve and enjoy!
Video
Notes
- These will spread quite a bit, so make sure not to overcrowd your cookie sheet!
- Use one type of oatmeal if you prefer. I like the mix of chewier rolled oats and small quick oats that disappear into your cookie.
- Use fresh ground nutmeg for an even bolder flavor.
- To make these dairy-free, use vegan margarine in place of butter.
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