These Apple Oatmeal Cookies are the most delicious way to enjoy your autumn apples and cinnamon! They’re similar to old-fashioned Oatmeal Raisin Cookies, but instead of raisins, we’ve loaded them with apple chunks and cinnamon chips. They’re crisp on the outside, chewy on the inside, and bursting with apple cinnamon flavor in every bite!
As soon as the calendar turns to September, I want to start baking! These Apple Cinnamon Oatmeal Cookies are one of my favorite treats to bake in the fall with crisp, fresh autumn apples. My favorite part of baking this oatmeal cookie recipe is how good it makes my house smell. Nothing beats the aroma of apples and cinnamon baking! For me, they oust the classic oatmeal chocolate chip cookie, but just for a moment in time, as they are perfect for fall.
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What is in Apple Oatmeal Cookies?
If you bake often, you’ll likely have most of the ingredients needed to make these Oatmeal Apple Cookies. Here’s what you’ll need to have on hand:
All-Purpose Flour – Spoon the flour into your measuring cup and level it with a knife for accuracy.
Cinnamon – This adds so much flavor and warmth to the cookies, and it pairs perfectly with the fresh apple flavor.
Apple Pie Spice – This is a blend of spices (Nutmeg, Cinnamon, and Allspice) that taste delicious with apples. You can normally find it in the spice section of any major grocery store.
Baking Soda – You don’t need much, just a 1/2 teaspoon, but it helps the cookies stay soft and chewy.
Salt – Regular table salt works best.
Oatmeal – Use Old Fashioned Rolled Oats, not quick oats, for this recipe.
Butter – Bring your butter to room temperature before baking so the butter is soft but not melted and can cream well with the sugars.
Brown Sugar – I prefer using dark brown sugar for this recipe, but if you only have light brown sugar, that will work, too.
Granulated Sugar – Not only does this add sweetness, it also helps the cookies crisp and slightly caramelized on the outer edges.
Egg – Bring your egg to room temperature before mixing the dough up for the best results.
Vanilla Extract – This adds a richer flavor to the cookie’s taste profile.
Apple – The type of apples you choose will have a big effect on the taste of the cookie. I like to use crisp, flavorful apples like Granny Smith apples, Honey Crisp, or Gala.
Cinnamon Chips – These are just like chocolate chips, but they taste like cinnamon instead. They’re not strictly necessary for the cookies, but they add a fun burst of flavor to the cookies. You can normally find them near the chocolate chips and other baking items in the grocery store. I also have an affiliate link from Amazon above for you.
How to Make Apple Oatmeal Cookies
First, preheat the oven to 350 degrees Fahrenheit. Prepare two baking sheets with parchment paper or silicone baking mats.
Whisk together the flour, cinnamon, apple pie spice, baking soda, salt, and rolled oats in a large bowl. Set aside.
In the bowl of a standing mixer, add the room-temperature butter and both sugars. Using the paddle attachment, beat the butter and sugar for 2 minutes. Add the egg and vanilla extract and beat for an additional minute, stopping to scrape down the sides as needed.
Add the dry ingredients to the standing mixer with the wet ingredients and mix on medium-low speed until just combined.
Fold in the apple chunks and cinnamon chips until evenly distributed in the dough.
Using a medium cookie scoop (1.5 tablespoons), scoop dough balls and place them on the prepared baking sheets, leaving room between the cookie dough balls.
Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from oven and allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack.
This recipe is one of my favorite cookie recipes to make in the fall. Not only does the smell of apple cinnamon permeate my whole house in the most delicious way, but these cookies also taste like autumn in a cookie! These are on repeat at my house in September and October, and I’m delighted to share the recipe so you can enjoy it, too.
Recipe Pro Tips!
Which Kind of Oats are Best for Cookies?
There are many oats in the market, and all of them make a great hot bowl of cereal, but the best for cookies is old-fashioned rolled oats like we have used in this recipe.
How can I Store These Cookies?
These cookies, because they have fresh apple in them, are best eaten the day they are baked. But you can store them in an air-tight container in the refrigerator for up to 3 days.
Alternatively, you can freeze the cookies in layers with parchment paper in between. Let them thaw at room temperature before serving.
To get longer storage for your cookies, I have also used dried apples, and they are chewy and yummy in these cookies.
Also, if you like, you can add in nuts like pecans or walnuts.
WANT MORE GREAT COOKIE IDEAS? TRY SOME OF OUR FAVORITES!!
Here are some of our favorites. All of these cookies are great any time of the year. Pack some up and share them with your family and friends, too.
- 1 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups old fashioned rolled oats
- 1/2 cup unsalted butter, room temperature
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1 cup chopped apple, about 1 small to medium apple (no need to peel it)
- 1/2 cup cinnamon chips
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, cinnamon, apple pie spice, baking soda, salt, and oats in a large bowl. Set aside.
- In the bowl of a standing mixer, add the room-temperature butter and both sugars. Using the paddle attachment, beat the butter and sugar for 2 minutes. Add the egg and vanilla and beat for an additional minute, stopping to scrape down the sides as needed.
- Add the dry ingredients to the wet ingredients in the standing mixer. Mix on medium speed until just combined.
- Gently fold in the apples and cinnamon chips until evenly distributed.
- Using a medium cookie scoop (1.5 tablespoons), scoop the dough balls and place them on the prepared baking sheets, leaving room between the balls. Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from oven and allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack.
See the post for additional tips and tricks.
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Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving:Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 54mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.