Apple Oatmeal Cookies
These thick and soft apple oatmeal cookies are guaranteed to be your new favorite cookie for fall. These cookies are perfectly spiced and incredibly easy to make too!
When it comes to cookies, one of my favorites would have to be oatmeal cookies. There’s something so comforting about biting into one that they’re almost impossible to resist. So today I wanted to share a fall inspired version with this apple oatmeal cookie recipe!
Why You Will Love These Cookies
- They’re super soft and delicious
- You get chunks of apples in every bite
- There’s no dough chilling required
- These cookies are made with simple ingredients
Not only are these cookies incredibly easy to make, but they taste incredible too. I’m also sharing everything you need to know for how to freeze this cookie dough and change up the recipe to make it your own!
How To Make Apple Oatmeal Cookies
To make these cookies, you’ll start by whisking together some flour, ground cinnamon, ground nutmeg, baking soda, and salt until well combined. Then, stir in some old-fashioned rolled oats. Set the mixture aside and prepare the wet ingredients.
For the wet ingredients, you’ll mix together a stick of butter, brown sugar, and granulated sugar for one to two minutes or until they’re well combined. Then, you’ll mix in a room temperature egg and a teaspoon of pure vanilla extract. I suggest stopping and scraping down your bowl, then mixing again to ensure that all of the wet ingredients are well combined.
Next, add the dry ingredients to the wet ingredients and mix the two together until just combined. Then, just peel, core, and chop a medium apple into bite-sized pieces (about 1 cup) and mix in into your cookie dough.
Once the dough is ready, scoop it onto two baking sheets lined with parchment paper or silicone baking mats. I prefer to use a 1.5 tablespoon cookie scoop for these cookies because it’s the perfect size. The cookies will take about 12 to 15 minutes in the oven, you will know they are done when the tops of the cookies look set.
I prefer to let my cookies cool for a few minutes on the baking sheet before I transfer them to a wire rack to cool completely. But let’s be honest, these cookies are really delicious while they’re still warm too!
Freezing Instructions
I get a lot of questions about whether or not it’s okay to freeze the cookie dough or baked cookies since these have chopped apples in them. These answer is yes!
How To Freeze The Cookie Dough:
Once the cookie dough is ready, line a large baking sheet with parchment paper, and scoop the cookie dough onto it. Slightly flatten each ball of cookie dough, then place the baking sheet with the cookie dough in the freezer. Once the dough is frozen, store it in a freezer bag or container in the freezer for up to 3 months. When you’re ready to bake the cookie dough, you can bake it from frozen and just add 1 to 2 extra minutes of baking time if needed.
How To Freeze The Baked Cookies:
Once the cookies have cooled completely, store the cookies in a freezer bag. For extra reassurance that they don’t stick to each other, you can place a piece of parchment paper between each layer of cookies. When you’re ready to enjoy the cookies, place them on the counter for a few hours and allow them to come to room temperature.
Recipe Variations
While these apple oatmeal cookies are fantastic just the way that they are, there are a few ways that you can change them up! Here are some of my favorite variations:
- Make sandwich cookies and use my homemade vanilla buttercream frosting in the center
- Add 1/2 to 3/4 cup of cinnamon baking chips to the cookie dough
- Once the cookies have cooled completely top them with a maple cinnamon glaze
Baking Tips
- When measuring your flour, make sure to spoon and level it into your measuring cup. Too much flour can lead to super thick cookies that won’t spread very much in the oven.
- Any kind of baking apple is fine in these cookies! My favorite options are Honeycrisp, Fuji, or Granny Smith.
- I suggest peeling and coring your apple first, then chopping it into smaller bite-sized pieces.
- Don’t have any nutmeg on hand? You can omit it from the recipe or replace it with another 1/4 teaspoon of ground cinnamon.
- Keep in mind that the chopped apples add moisture to these cookies, so they’re best eaten the same day you make them. However, you can store them in an airtight container at room temperature for 2 to 3 days.
More Cookie Recipes To Try!
- Small Batch Chocolate Chip Cookies
- Peanut Butter Blossoms
- Lemon Cookies
- Monster Cookies
- Classic No-Bake Cookies
Apple Oatmeal Cookies
Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 3/4 cups (175 grams) old-fashioned rolled oats
- 1/2 cup (115 grams) unsalted butter softened
- 1/2 cup (100 grams) light brown sugar packed
- 1/4 cup (50 grams) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (120 grams) chopped apple
Instructions
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt until well combined. Stir in the old-fashioned rolled oats and set aside.
- Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until fully combined. Mix in the egg and vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the chopped apple until fully incorporated into the cookie dough.
- Using a 1.5 tablespoon cookie scoop, scoop balls of the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
- Bake for 12 to 15 minutes or until the tops of the cookies are set.
- Remove from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
I made these today to celebrate the beginning of September, and they are delicious! Thanks for a great recipe!
Hi,
can we use oatmeal flavor instead of the all-purpose flavor?, it would affect the cookies consistence?
Hi, Maria! Do you mean oat flour? If so, I wouldn’t recommend it for this recipe because it would dry out the cookies too much.
I made these today for my fam!! They are a HIT!!! I did apple with raisins! Super good!! I am currently making a second batch with apples and cherries?
Amazing flavor.! Very easy, only change instead of brown sugar I have been using coconut sugar . Same but a little bit healthier. Cookies were chewy soft and a great taste. Thanks for the your recipe.
Hello Danielle,
I have been cooking and baking up a storm the past month here in NY due the Pandemic. I bake and/or cook 6/7 days sometimes twice a day. I thought my oatmeal raisin cookies were good until I tried your Apple Oatmeal. Thank you it has been a pleasure following your recipes. No adjustments needed.
Thank you, Richard! So glad you enjoyed the cookies!
Did you use granny apples for the cookies? Or does that even matter?
Yes, I’ve used Granny Smith apples in these. Any kind of baking apple is fine though!
A while ago, I was looking for a recipie to use up some apples that I had picked and found this recipie. They turned out amazing and everyone loved them. Going to make them again tonight to give to a friend as a thank you for picking up groceries for me. Thank you for sharing!!!
I made these with Apple pie spice and a little extra cinnamon and added Hershey’s cinnamon chips. The result was delicious!
These are awesome, but I was thinking of adding some maple sugar this year, mostly because I accidentally used breakfast oatmeal when I ran out of rolled oats last year (Maple and brown sugar) I was wondering if you had any suggestions on how much of the white sugar I’d sub out with granulated maple sugar.
Do you mean granulated maple sugar? If so, I haven’t tried it but I imagine you could just replace the white sugar with maple sugar.
Hi Sorry yes, granulated maple sugar. I’ll sub 1:1 an see how it goes!
Delicious cookies! New fall favorite for sure! Any idea of the calories per cookie?
Glad you liked the cookies, Judy! I’m not sure about the calorie count, but you can plug it into an online calculator to get an estimate.
These look and sound wonderful. Would these freeze well? Thank you
I haven’t tried freezing them, but I imagine that they would freeze okay.
I have made these at least 6 times in the last year. They are so yummy!
How many kcal per cookie?
I’m not sure on the nutritional information, but you can put it into an online calculator to get an estimate.
My step-dad was a huge fan of these when I made them for him last fall. I am going away next weekend, leaving my 3 & 4 year old boys with him and my mom, and would love to bake some for him to enjoy while we are away. How long will the dough hold up before baking? Can I freze it? I was thinking maybe making the dough on Sunday but baking them on Thursday if possible.
You could probably refrigerate it for 1-2 days. I honestly haven’t tried freezing this cookie dough, I’m not quite sure how the apples would hold up. Typically cookie dough will freeze fine for up to 3 months, but with this one, I’m just not sure if it freezes well.
I have made these up and froze individual balls on a plate once partially frozen I then transfer to a gallon zip loc bag. They freeze just fine and cook up perfectly. These cookies are to die for topped with a nice dollop of Browned Butter Frosting. You must try it. You’ll be happy you did!! Yummy!!
great recipe, perfect just like it is; the cookies turned out delicious
thank you!!
Can you freeze these cookies once baked.
Yes, that should be fine!
thank you for this recipe, just tried it and it was very tasty. We used spelt flour and less nutmeg and it turned out great. Next time I’m going to try to add some more apple and less sugar, hope they will still be chewy and holding together.. there will be a next time for sure, though, we ate half of them still warm!
Is there something I can switch for the cinnamon.
You can just leave it out and add a little more nutmeg if you prefer.
My 4 year old loved baking these easy and delicious cookies with me. A keeper!
So happy to hear that, Farah!
My son Loves oatmeal cookies..celebrating christmas at his home…I will be making these to take with me….thanks so much..
Hope you enjoy the cookies, Jean!
I have made this recipe twice now and I love the flavor. However my issue has been that after a few hours after baking, or the next day, the cookies turn kinda mushy and too soft. They’re actually hard to pick up and just kinda fall apart in your hand. I’m wondering if they need to be baked for longer maybe, but I’m worried about burning them. Would baking at a lower temperature for a longer amount of time help them to firm up, or is there an ingredient that I need to add more of?
The moisture in the chopped apple is what causes the cookies to soften. You could try using chopped freeze-dried apples in place of the chopped apple and that should help.
These cookies tasted amazing! They came out a little Cakey tho, is there something I can do to make them a little crispier and chewier?
The moisture from the apples does make them softer and cakey. You could try freeze-dried apples if you’re wanting a crispier cookie.
Is there an ingredient left out of this recipe? I tried to make these cookies and they were so dry that they would not even hold together to put on to the cookie sheet. I had to add quite a bit of liquid
I double checked the recipe, it’s not missing an ingredient. Did you spoon & level your flour and did you make sure to use a large egg?
I made these today and boy are they amazing. I did a brown sugar, butter, milk carmel glaze to put on top and that pushed them from Heavenly to sinful! Thank you for sharing your recipe. Ohh I used quick oats and it worked!
That glaze sounds fantastic! So glad you liked the cookies!
Can you add peanut butter to these? If so, how would you use it? (Like amount and if I need to change anything) I do not bake often so I am not good at this stuff.
You could use this cookie recipe and add the chopped apples to it: https://www.livewellbakeoften.com/soft-peanut-butter-oatmeal-chocolate-chip-cookies/.
What’s the best apple to use for these?
Any kind of baking apple is fine, I like to use Granny Smith, Gala, or Honeycrisp.
These were great cookies! I was thinking of next time subbing applesauce for half of the sugar, as I do sometimes with other cookie recipes They are lovely as is though.
So glad you liked the cookies, Valerie!
I made these at work for my residents and they loved them! Even added a little carmel on top once they were cooling down ☺️
So glad everyone enjoyed the cookies, Madilyn!
Hello!
I want to make this cookies but I don’t have ground nutmeg, what is it for the ? For better flavor, texture? What if I don’t use it? ?
It’s for flavor, you can omit it if you don’t have any.
I used pumpkin pie spice as a substitution, turned out great!
All of these cookie recipes look so good! I will have to try one out this weekend and see how it turns out. I find that homemade cookies are a great snack for teenagers on the go as they come home from school! Danielle’s recipe’s are so easy and there isn’t too many ingredients to buy so that makes it a wonderful treat to make on any occasion, thanks Danielle! I’m going to add nuts or pecans to my oatmeal raisen cookies.
Thank you, Cholena! Hope you enjoy the cookies!
I made these with almonds, coconut and apple…amazing!!
I made these today after doing a Google search for “apple cookies”. They are very good, not too sweet, but a good apple and cinnamon flavor.
Glad you liked the cookies, Doreen!
I have just made them and they r delicious! I was wondering if I can freeze half and bake later?
I haven’t tried it, but I think it would be okay.