Soft and chewy Apple Oatmeal Cookies are the best apple cinnamon recipe for fall. Chewy oatmeal cookies with chopped apples mixed in are easy to make, and you can add other mix-ins like nuts or white chocolate. They keep well at room temperature and are freezer-friendly, too.
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I love soft oatmeal cookies and always look for ways to give them a seasonal twist. During the fall, there’s no better twist than a cinnamon apple one!
Every bite of these oatmeal cookies is filled with apples making them perfect for a cool, crisp fall day. Not to mention how great they smell while they’re baking – it’s the cookie recipe to make if you want to get in the fall spirit!
Why This Recipe Works
- I used my classic oatmeal cookie recipe for this recipe. I’ve tested it so many times, and they always bake up soft and chewy every time.
- They have just the right thickness. This is because the dough is chilled, so it doesn’t spread too much when baked. It’s the secret to great apple cinnamon oatmeal cookies!
- They keep well at room temperature – up to four days! They’re freezer-friendly, too, so you can make a big batch and keep them on hand.
If you want a cozy fall twist on a classic, this apple oatmeal cookie recipe is the one to try!
Ingredients in Cinnamon Apple Cookies
Butter: Softened unsalted butter is what I always use.
Cinnamon & Nutmeg: Perfect spices to complement the apple flavor
Baking Soda: A must for leavening cookies!
All-Purpose Flour: Be sure to measure it correctly
Brown Sugar: No granulated sugar in this – just tons of packed brown sugar!
Egg: Be sure to buy large eggs
Vanilla Extract & Salt: For flavor
Quick-Cooking Oats: I prefer using quick oats in my oatmeal cookie recipes. If you don’t have quick oats, you can make your own out of old fashioned.
Apples: For these cookies I recommend using a sweeter apple, like Gala, Fuji or Honeycrisp. Be sure to chop them small so they are bite sized.
How to Make Apple Oatmeal Cookies
- Dry Ingredients: Whisk the cinnamon, nutmeg, salt, baking soda, and flour in a medium bowl.
- Cream: Cream butter and sugar in a large bowl for one to two minutes. Mix in the eggs and vanilla.
- Mix: Gradually add the dry ingredients to the butter mixture. The batter should be smooth, but be careful not to over mix it. Next, add the oats and mix until combined. Finally, stir in the chopped apples.
- Scoop & Chill: Scoop two tablespoons of dough to form each cookie dough ball. Place them on a cookie sheet, cover them with plastic wrap, and chill them for at least 30 minutes.
- Bake: Once they are chilled, transfer the dough balls to a prepared cookie sheet and place them two inches apart. Bake them for 11 to 15 minutes at 350°F.
- Cool: Cool them on the cookie sheets for 10 minutes before transferring them to a baking rack.
Tips for Oatmeal Cookies with Apples
- I like to make these oatmeal cookies with apples that are chopped into bite-sized pieces. That way, you can see them in the baked cookies. If you chop them too finely, they’ll disappear into the dough.
- Don’t skip the chilling step. If you do, your cookies will spread too much when you bake them.
- You can store the cookies in an airtight container for up to four days. You can also freeze them in an airtight container or Ziploc bag for up to two months.
Yes, you can freeze them for up to two months.
I prefer Fuji, Gala, and Honeycrisp since they cook faster and don’t end up as chewy as granny smith apples.
Yes, raisins will work great. You can also add one cup of nuts or white chocolate if you want to switch them up.
Did you chill the dough? Chilling the dough firms up the butter so the cookies don’t spread too much when they bake.
If the dough is too dry, try adding one tablespoon of milk.
No, they won’t work for this recipe, but you can make your quick oats if you only have old-fashioned oats on hand.
I love all of my oatmeal cookies equally, but when September rolls around, you can bet these apple cinnamon oatmeal cookies are my go-to favorites. They are just perfect for fall. I hope you love them!
More Fall Desserts with Apple You’ll Love
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Apple Oatmeal Cookies Recipe
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup (124g) all-purpose flour
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅔ cups (142g) quick cooking oats
- 1 cup (126g) finely chopped apples
- In a medium bowl, whisk cinnamon, nutmeg, salt, baking soda, and flour. Set aside.
- Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs, and vanilla and beat until smooth.
- Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix until all combined.
- Peel, core, and chop your apples. Be sure to cut them small so they aren’t large chunks in your cookies. Stir apples into cookie dough.
- Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 30 minutes.
- When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
- Bake for 11-15 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
- Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
- Make your own quick cook oats if you don’t have old fashioned by pulsing them in a blender or food processor.
- Nuts: Add 1 cup chopped nuts to the batter with the apples. Walnuts or pecans would be delicious.
Nutritional information not guaranteed to be accurate
Chewy oatmeal cookies are hard to beat, but add apples? Even better! This is the best apple cinnamon recipe for fall. They keep well at room temp and are freezer-friendly, too.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 22, 2021