These Chewy Apple Cinnamon Oatmeal Cookies are the perfect Fall treat! Packed with apples, oatmeal, and cinnamon, they are sure to satisfy your sweet tooth. And they are so easy to make! Just mix the ingredients together and drop them by the spoonful onto a baking sheet. In no time at all, you’ll have a delicious batch of golden-brown, chewy cookies to enjoy.
There’s nothing quite like a warm, chewy cookie straight out of the oven. Made with fresh, Granny Smith apples and warming cinnamon, these cookies are sure to satisfy your sweet tooth. The oatmeal gives them a heartiness that will keep you full, while the apples add a touch of tartness. We love these cookies which are modeled after our traditional Oatmeal Chocolate Chip Raisin Cookies recipe.
Flour – All-purpose flour is what you will need for these tasty cookies.
Salt – Salt always enhances all baked goods!
Oats – Old-fashioned oats are what we used for these yummy cookies.
Spice – These cookies require cinnamon for their warm, fall flavor.
Butter – Unsalted butter at room temperature is what you need for the perfect chewy cookie.
Sugar – Light brown sugar is what you will need for these. It lends sweetness and allows for the chewiness in these cookies.
Extract – Vanilla extract enhances the flavor of the cookie.
Leavening Agents – This recipe requires baking soda and an egg for moisture. These cookies do not puff up or spread much. In fact, they can be baked right away without any chilling.
Apples – These cookies used exactly one large Granny Smith apple which produced one cup. You will also need lemon juice to add flavor and prevent the apples from turning brown.
How to Make Apple Oatmeal Cookies
1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a baking sheet with parchment paper and set aside.
3. In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, and salt.
4. In the bowl of a stand mixer, beat together the butter, and brown sugar until light and fluffy. Add in the egg and vanilla extract until well combined. Add the flour oat mixture and mix until just combined.
5. Fold in the chopped apples until evenly distributed.
6. Use a spoon or cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until lightly golden brown around the edges. Do not overbake or these will be dry, and can burn.
8. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Repeat additional batches.
These cookies are delicious as written, but you can add in a 1/2 cup of these mix-ins with equally tasty results.
- Dried cranberries
- Chocolate chips
- Chopped Nuts
Do not use quick or instant oats for these cookies!
How to Store Oatmeal Cookies
Room temperature Storage: Oatmeal cookies are best stored in an airtight container. This will keep them from getting stale and will prevent them from absorbing any potentially weird smells from your home. These will last for up to 4 days for best flavor.
TIP: If you want your oatmeal cookies to stay extra soft and chewy, add a piece of bread to the container when you’re storing them. The bread will help to absorb any excess moisture in the air and will keep the cookies from drying out.
Freezing: The key to freezing oatmeal cookies is to first make sure they are completely cooled. Once they are cool, place them on a baking sheet lined with parchment paper and freeze for about an hour. This will help them to keep their shape when you transfer them to a freezer bag. When you’re ready to eat them, simply take them out of the freezer and let them thaw for about 30 minutes before enjoying. Now you can enjoy oatmeal cookies any time of year, even if apples are out of season.
More Delicious Oatmeal Cookie Recipes
Chewy Apple Cinnamon Oatmeal Cookies
- oven adjusted to the center rack position
- Large Baking Sheet
- parchment paper
- 2-tablespoon sized cookie scoop
- ¾ cup light brown sugar packed firm
- ½ cup unsalted butter softened
- 1 large egg
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1¼ old-fashioned oats
- 1¼ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- 1½ tablespoons lemon juice
- 1 cup chopped Granny Smith apples chopped
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, beat together the butter, and brown sugar until light and fluffy. Add in the egg and vanilla extract until well combined. Add the flour oat mixture and mix until just combined.
- In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, and salt.
- Fold in the chopped apples until evenly distributed.
- Use a spoon or cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until lightly golden brown around the edges.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.