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Apple Cinnamon Oatmeal Cookies Recipe

Apple Cinnamon Oatmeal Cookies Recipe
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★★★★★

5.2 from 14 reviews

These Apple Cinnamon Oatmeal Cookies are a delightful combination of soft oats, sweet brown sugar, warm cinnamon, and juicy Granny Smith apples. Perfectly spiced and textured, these cookies offer a cozy treat that balances sweetness with a fresh apple zing, ideal for fall or any time you crave a comforting baked good.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cups (177g) all-purpose flour
  • 1 1/4 cups (120g) rolled old fashioned oats
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (160g) packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract

Fruit and Add-ins

  • 1 cup (120g) finely chopped peeled Granny Smith apple (1/4-inch cubes or smaller)
  • 2 tsp fresh lemon juice

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, rolled oats, ground cinnamon, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter and packed light brown sugar together until the mixture is light and fluffy. This helps achieve a tender cookie texture.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter and sugar until fully incorporated, creating a smooth wet mixture.
  5. Prepare Apples: In a small bowl, toss the finely chopped peeled Granny Smith apples with fresh lemon juice to prevent browning and enhance their tart flavor.
  6. Combine Dry and Wet Ingredients: Gradually add the dry flour and oat mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
  7. Fold in Apples: Gently fold the lemon-coated apple pieces into the dough, ensuring they are evenly distributed throughout the batter.
  8. Form Cookie Dough Balls: Use a medium cookie scoop or two tablespoons to drop rounded dough balls onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading. Slightly flatten each dough ball with your fingers or a spatula.
  9. Bake the Cookies: Bake in the preheated oven for 14 to 15 minutes, or until the edges are set and golden while the centers stay soft and chewy.
  10. Cool: Let the cookies cool on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely. This prevents breakage and helps develop flavor.

Notes

  • Use only rolled old-fashioned oats for best texture—avoid quick oats which alter the chewiness.
  • Dice apples very small (about 1/4-inch or smaller) to ensure even baking and uniform texture.
  • Don’t skip the lemon juice—it not only enhances apple flavor but also prevents browning, keeping the cookies visually appealing.
  • If your cookies spread too much during baking, chill the dough in the refrigerator for 15-30 minutes before baking.
  • Use room-temperature butter for better creaming results, which improves cookie texture and volume.
  • These cookies freeze well for up to 2 months; thaw at room temperature before serving.

Nutrition

Keywords: apple cinnamon oatmeal cookies, apple cookies, oatmeal cookies, fall dessert, easy cookie recipe, cinnamon cookies, soft cookies

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