The combination of tart apples, aromatic cinnamon, and hearty oats creates a comforting cookie that fits just as well in a cozy autumn kitchen as it does on a springtime dessert tray. These Apple Cinnamon Oatmeal Cookies are more than just a seasonal favorite—they’re moist, chewy, and subtly crisp at the edges, offering both texture and warm, spiced flavor in every bite. This recipe is simple enough for beginners yet produces bakery-quality results. Whether you’re looking for an after-school treat, a quick breakfast on the go, or a shareable dessert for gatherings, this cookie recipe delivers. The balance of fruit and spice, combined with a satisfying oat structure, creates a cookie that feels indulgent but remains grounded in wholesome ingredients.
Ingredients and Preparation
This recipe calls for classic baking staples with a few enhancements to bring out the best in apple-and-spice flavors. Here’s what you’ll need, along with a few helpful substitutions.
Dry Ingredients
- 2 cups (260g) all-purpose flour
- 2 cups (175g) quick cook oats (Old-fashioned oats can be used for a firmer, chewier texture)
- 3/4 teaspoon baking soda
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional but recommended)
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (168g) unsalted butter, at room temperature
- 3/4 cup (168g) packed light brown sugar
- 1/2 cup (104g) granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-In
- 2 cups (213g) peeled, cored, and diced apples (Granny Smith recommended; Honeycrisp and Fuji are also excellent)
Use firm apples that hold their shape during baking. Tart varieties offer the best flavor contrast against the sweetness of the dough.
Step-by-Step Instructions
1. Prepare Your Workspace
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats. These will prevent sticking and help with even baking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg (if using), and salt. Set this bowl aside.
3. Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with both sugars on medium speed until the mixture becomes light and fluffy. This step is essential for achieving the desired cookie texture. It should take about 3-4 minutes.
4. Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
5. Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring just until combined. Do not overmix, as this can result in tough cookies.
6. Fold in Apples
Gently stir in the diced apples by hand using a spatula or wooden spoon. The dough will be thick and slightly sticky, which is normal.
7. Form the Cookies
Use a cookie scoop or tablespoon to portion out the dough into 2-tablespoon-sized mounds (approximately 30g each). For more uniform results, roll the dough into balls with your hands. If the dough is too sticky to handle, refrigerate it for 20–30 minutes.
8. Bake
Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 9–12 minutes, or until the edges are lightly golden and the centers appear just set. Avoid overbaking, as the cookies will continue to firm up while cooling.
9. Cool
Let the cookies rest on the baking sheet for 4–5 minutes before transferring them to a wire rack to cool completely.
Beginner Tips and Notes
- Dice the Apples Small: Small, uniform pieces help ensure apples are evenly distributed in the dough. Large chunks may cause uneven baking or structural issues in the cookies.
- Stick to Short Chilling Times: While chilling the dough briefly can help with stickiness, avoid refrigerating it for more than 1–2 hours. The moisture released by the apples will make the dough harder to handle and may affect the final texture.
- Use a Cookie Scoop: A cookie scoop ensures uniform sizing, which promotes even baking.
- Avoid Overmixing: When combining the dry and wet ingredients, stir just until the flour disappears. Overmixing activates gluten and leads to tougher cookies.
- Bring Out the Apples: For presentation, press a few extra apple bits on top of the dough balls before baking.
Serving Suggestions
These cookies are best enjoyed slightly warm or at room temperature. Here are a few creative ways to serve them:
- Breakfast Treat: Pair with a cup of black coffee or cinnamon-spiced tea for a morning boost.
- Dessert Platter Addition: Add them to a fall-themed dessert tray alongside other apple treats like crisp or pie.
- Ice Cream Sandwiches: Use two cookies to sandwich a scoop of vanilla or cinnamon ice cream.
- Lunchbox Friendly: These cookies are sturdy and hold up well when packed for school or work.
Engagement Features
Storage Tips
Due to the moisture content in the apples, these cookies stay soft for several days and even become more tender on day two. Store them in an airtight container, layering parchment paper between rows to prevent sticking. They can be kept at room temperature or refrigerated. For best flavor and texture, consume within 2–3 days.
Freezer Option
You can freeze the unbaked dough balls on a baking sheet until solid, then store them in a zip-top bag for up to 3 months. When ready to bake, place frozen dough directly onto a baking sheet and add 1–2 extra minutes to the baking time. Baked cookies also freeze well for up to 2 months.
Flavor Variations
Try adding chopped nuts (like walnuts or pecans) or raisins for added texture. For a bolder spice profile, increase the cinnamon or add a pinch of ground ginger.
Reader Q&A
Can I make these gluten-free?
Yes, by substituting the all-purpose flour with a 1:1 gluten-free baking mix and ensuring the oats are certified gluten-free.
What type of apples are best?
Granny Smith apples are ideal due to their firmness and tartness. Other options like Honeycrisp or Fuji work well but may yield a slightly sweeter cookie.
Can I reduce the sugar?
You can reduce the sugar slightly, but doing so will alter the texture. Brown sugar contributes moisture and chewiness, so try to keep at least two-thirds of the total amount.
