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Let’s just say, these Apple Oatmeal Cookies have witnessed a lot of busy mornings, lazy weekends, and even one power outage in my kitchen (cookies by candlelight, anyone?). There’s something unmistakably cozy about the combination of cinnamon, apples, and tender oats — it’s like eating fall in cookie form, all year long. I make these whenever I need an easy treat to tuck into lunchboxes, share at book club, or just make the house smell incredible. Bonus: The toddlers and teens both actually agree on these cookies, which is…rare worldwide, right?
They’re just the right kind of homemade. A little craggy, soft in the middle, with crispy edges (for those of us who hover near the pan waiting for “just one more”). They’re hearty enough for breakfast-on-the-go, but sweet and fragrant enough to show up on a cookie platter. Plus, when you toss in walnuts or raisins — or both, why not? — you get not only more flavor, but that perfect mix of textures so every bite feels a little special.
Why You’ll Love This Recipe
- Super Cozy & Comforting: Apple pie vibes meet your favorite oatmeal cookie, with just the right touch of cinnamon. (Trust me, your kitchen will smell amazing.)
- Soft & Chewy: The oats give these a fabulous bite, and the apples keep them moist inside. The kind of cookie you want with coffee, tea, or just a milk mustache.
- Loads of Add-In Options: Love crunch? Add walnuts. Into a little sweet-tart magic? Toss in raisins or cranberries. Chocolate chips aren’t off-limits, either.
- Packed Pantry Recipe: Odds are, you already have everything you need, especially if you keep apples in your fruit bowl.
- Family Approved: Even picky eaters will go in for seconds — and maybe thirds. (Hide a few if you want leftovers!)
Key Ingredients
Unsalted Butter: For richness and structure. Softened butter creams beautifully with sugar — don’t skip the softening step, it makes all the difference. You can sub half coconut oil in a pinch if you want, but real butter does shine here.
Brown Sugar: Brings both sweetness and that subtle hint of molasses. It also helps make things chewy (which, let’s face it, is essential in an oatmeal cookie). If you’re out, a little extra white sugar works in a pinch, but you’ll lose some of that irresistible chew.
Rolled Oats: Use old-fashioned, not quick-cooking: they hold their shape, deliver great texture, and add lots of hearty flavor. Gluten-free oats work just fine if you need a swap.
Apples: You want a crisp variety (like Granny Smith or Honeycrisp) that holds up to baking. Chop ‘em really small so you get apple in every bite, and don’t be tempted to grate — that leads to wet dough.
Cinnamon: Ground cinnamon perks up the apples and just makes these sing. For extra spice, feel free to add a dash of nutmeg or a pinch of clove (especially in fall — swoon!).
Add-Ins: Walnuts or pecans for crunch, raisins or dried cranberries for color and tang, or chocolate chips if you want to break “the rules.” Use what your family loves, or just leave them out for a classic version.
Complete list of ingredients and quantities is in the recipe card at the bottom!
Step-by-Step Instructions
Step 1: Preheat the Oven
Go ahead and fire up your oven to 350°F. Does anyone else get a thrill flipping that switch? Line a couple of baking sheets with parchment or silicone mats. I always end up with just enough dough to crowd one pan, but trust me, two will keep your cookies from running together.
Step 2: Cream Butter & Sugars
This is honestly what gives cookies their perfect texture. In your big bowl, beat the softened butter with the brown and white sugar (that’s 1 cup brown and ½ cup white). Just keep mixing until it’s light and fluffy — this’ll take 2-3 minutes, but don’t skimp. An electric mixer makes it easy, but old-fashioned elbow grease works too. (Yes, I’ve made cookies during power outages and lived to tell the tale!)
Step 3: Add Eggs & Vanilla
Add your eggs, one at a time — with a little pause between — so you don’t wind up with streaky dough. Then add a teaspoon of vanilla extract for that classic, bakery-style aroma.
Step 4: Mix the Dry Stuff
In a separate bowl, whisk together your flour, baking soda, cinnamon, and salt. This prevents “flour bomb pockets” in your cookies. Gradually add this mix to your wet ingredients, stirring gently until it’s just combined. Don’t overwork the dough, or your cookies will be tough (and who wants tough cookies?).
Step 5: Add Oats, Apples, and Mix-Ins
Stir in the rolled oats, finely chopped apples, and whatever else your heart (or pantry) desires. I usually go for a heaping cup of apples, and a half cup each of chopped walnuts and raisins — but if my husband’s around, he begs for no raisins. Bless him, I just make half and half.
Step 6: Scoop and Bake
Use a scoop or two spoons to plop rounded balls of dough on your pans, about 2 inches apart. They spread a bit while baking, so no crowding! Pop ‘em in the oven for 12-15 minutes, or until the edges turn golden. If your oven runs hot (like mine) start checking at 11 minutes. The middles should look just set — don’t overbake, or they’ll lose that lovely chew.
Step 7: Cool & Enjoy
Let the cookies rest on the baking sheet for a couple minutes — they’re fragile right out of the oven, so don’t rush this! Then move to a wire rack to cool completely. Or…sneak one warm (highly recommended for “quality control”).
Serve and Enjoy
Pour yourself a mug of tea or coffee, and dunk away! These are the kind of treat that makes you want to curl up with a blanket and a good book (or a herd of kids running through the kitchen). Warm, soft, perfectly spiced…and yes, they absolutely count as a snack.
Serving Suggestions
Is it weird to eat cookies for breakfast? Because these are basically breakfast in dessert disguise (oats! apples!). Set out a platter with some hot drinks for a simple fall gathering, or jazz them up with vanilla ice cream and caramel drizzle for a comfort-food dessert. On holidays, I gift them in cute tins — they travel well, and nobody says no to homemade cookies.
Storage Tips
Room Temperature: Store them in an airtight container with a slice of sandwich bread to keep them soft. They’re good for about 4 days, but I’ve never seen them last that long.
Refrigeration: If your kitchen runs hot or you want to stretch freshness, pop the container in the fridge for up to a week. Let them come up to room temp before serving for best flavor.
Freezing:
- Unbaked Dough: Scoop onto a tray and freeze until solid, then stash in a freezer bag. Bake straight from frozen, adding an extra couple minutes to the time.
- Baked Cookies: Cool completely, freeze in a single layer, then toss into a container. Thaw at room temperature. Warm for a few seconds in the microwave for that “just-baked” joy.
Variations
Nut-Free: Skip the nuts or sub in sunflower or pumpkin seeds for crunch without any nut worries — works great for school snacks!
Spice It Up: Add a bit of nutmeg, allspice, or even ginger when you want a bigger spice hug. I love a pinch of cardamom, especially when it’s chilly outside.
Chocolate Chip Apple Oatmeal Cookies: Swap out raisins for chocolate chips. It feels a little rebellious, but nobody’s ever complained.
Cran-Apple: Trade raisins for dried cranberries for a tangy pop.
Gluten-Free: Use certified gluten-free oats and your favorite 1:1 gluten-free flour blend. The cookies will be just as craveable (promise!).
Conclusion
If you need a go-to cookie that’s equal parts wholesome, nostalgic, and absolutely delicious, these Apple Oatmeal Cookies are it. They’re a total family favorite at my house (I lose count how many times my husband says, “are there more cookies?”). I can’t wait to hear what add-ins or twists you try — let me know in the comments! Happy baking, friend — and don’t forget to save a few cookies for yourself…because, let’s be real, those little hands will swipe ‘em fast.
Apple Oatmeal Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups peeled and finely chopped apples such as Granny Smith or Honeycrisp
- 1/2 cup chopped walnuts optional
- 1/2 cup raisins optional
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, use an electric mixer to cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add the dry mixture to the butter mixture, stirring until just combined.
- Fold in rolled oats, chopped apples, and, if desired, walnuts and raisins. Mix until evenly distributed.
- Using a cookie scoop or spoon, drop rounded spoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes, or until edges are golden brown.
- Let the cookies cool on the baking sheets for 2-3 minutes, then transfer them to a wire rack to cool completely.
