Apple Oatmeal Cookies are soft cinnamon-spiced oatmeal cookies with bits of Granny Smith apples in every bite. They taste just like a warm bowl of Apple Pie Oatmeal! It’s a delicious combination of classic oatmeal cookie goodness with a twist of fresh, tart apple flavor! Try my Oatmeal Caramel Apple Bars for dessert bars with lots of sweetened apple flavor.
Apple Oatmeal Cookie Ingredients
Room Temperature Ingredients: Be sure the butter and eggs are at room temperature for the best results. If using salted butter, you may want to lessen or omit the salt in the recipe.
Sugar: Both granulated and brown sugar are used in this recipe, and I urge you to not skimp on the amounts. Have you ever noticed that the ratios of sugar in most cookie dough recipes are higher than in other baked goods? That is because not all of the sugar dissolves during mixing, which is good! The dough will soften and spread while baking as more sugar dissolves ensuring the classic cookie shape and texture.
Oats: I used quick oats in this recipe. They are more processed than old-fashioned oats, which allows the oats to cook faster. You could use old-fashioned oats if that is what you have, but the cookies may not be as tender and could end up chewier.
Apple: You just need one apple in this apple oatmeal cookie recipe, peeled, cored, and cut into small pieces. I used Granny Smith apples because they remain firm when baking. They won’t turn to mush and they tend to retain their shape when baked. A few other options you could try would be Honeycrisp apples, Braeburn, or Pink Lady apples.
Can I Make The Cookies Ahead Of Time?
Yes, you can certainly get the dough made in advance and freeze it for up to 2 months! First, scoop the dough balls onto a lined baking sheet. Next, freeze the cookie dough balls in the freezer for about an hour, or until solid. Once frozen, store the dough in an airtight container or sealable freezer bag. Label and date the container, including adding the baking instructions. Then, when you are craving a cookie or two (or the entire batch), bake as instructed. It’s a convenient way to have homemade treats on hand whenever you want them!
How To Store Apple Oatmeal Cookies
Store the baked cookies in an airtight container at room temperature. They will last up to a week but are best enjoyed within 3-4 days.
Can I Freeze Apple Oatmeal Cookies?
Yes, you can freeze these cookies after they have been baked. Or, you can freeze the cookie dough.
- To freeze after being baked, let the cookies cool completely. Then, store them in a freezer-safe container, making sure to label and date the container. Let them thaw at room temperature when ready to enjoy.
- To freeze the cookie dough, scoop the dough onto a lined baking sheet, pressing each down a bit. Place the baking sheet in the freezer for about an hour, or until frozen. Once frozen, store the cookie dough in a freezer-safe container for up to three months (again, labeling and dating the container). When ready to bake, simply bake from frozen, adding a couple of minutes to the baking time.
Apple Oatmeal Cookies
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g ) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 ½ cups (187.5 g) all-purpose flour
- 3 cups (270 g) quick oats
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- 1 medium granny smith apple, peeled, cored, finely diced
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- To your stand mixer fitted with a paddle attachment, add the butter and sugars. Cream for 2-3 minutes, or until they are fully incorporated and fluffy.
- Add in the eggs and vanilla and mix until combined, scraping the sides of the bowl as needed.
- Turn the mixer off and add in the flour, oats, cinnamon, salt, and nutmeg.
- With the mixer on low, mix until just combined.
- Fold in apples.
- Using a 2-tablespoon scoop, drop dough onto the parchment-lined baking sheet, leaving about 2 inches between each. Gently press down on the dough to slightly flatten.
- Bake for 12-14 minutes, or until the edges are lightly golden. The tops of the cookies may appear a little wet, but they will continue to bake out of the oven.
- After allowing the cookies to slightly cool, move them to a cooling rack.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
These are so good! The apple shines in the cookie, and the spices take it to a whole new delicious level.
These soft cookies are a delicious blend of spiced apples and oatmeal! Skip your bowl of oatmeal in the morning and grab one of these cookies instead!
This is such a comforting cookie. I love the apple in it. The warm spices in it are just delightful. I think I would like it with old-fashioned oats as well!