Let’s be honest—some days just call for the kind of cookie that tastes like a warm hug. And these apple cinnamon oatmeal cookies? They’re exactly that. They’re soft, chewy, spiced in all the right places, and sneak in just enough apple to make you think, ‘Hey, I’m basically eating fruit.’ I first made these on a lazy Sunday when I had a few too many apples staring back at me from the fruit bowl. One hour and a slightly flour-dusted kitchen later, I had a batch of golden-brown beauties that vanished quicker than I’d like to admit. They’re like the lovechild of an oatmeal raisin cookie and warm apple pie—with less guilt and way more nostalgia. Great for lunchboxes, quick evening snacks, or ‘just because,’ these cookies are made with pantry staples and don’t even need a mixer. Plus, they can easily go vegan. I mean, what’s not to love about that? Stick with me, and I’ll walk you through the cozy cookie journey.
Table of Contents
- 1) Key Takeaways
- 2) Easy Apple Cinnamon Oatmeal Cookies Recipe
- 3) Ingredients for Apple Cinnamon Oatmeal Cookies
- 4) How to Make Apple Cinnamon Oatmeal Cookies
- 5) Tips for Making Apple Cinnamon Oatmeal Cookies
- 6) Making Apple Cinnamon Oatmeal Cookies Ahead of Time
- 7) Storing Leftover Apple Cinnamon Oatmeal Cookies
- 8) Try these Cookies next!
- 9) Apple Cinnamon Oatmeal Cookies Recipe
- 10) Nutrition
1) Key Takeaways
- Soft, chewy, spiced cookies with chopped apples and oats
- Uses pantry staples, no mixer needed
- Freezer-friendly and perfect for quick baking sessions
- Main keyword used: sweet easy recipes
2) Easy Apple Cinnamon Oatmeal Cookies Recipe
These cookies came about one chilly afternoon when I had extra apples and a sweet tooth. I wanted something cozy but not fussy. Apple pie felt like too much effort, and then it hit me—why not fold those apples into a cookie? That first batch turned into a ritual. And let me tell you, these sweet easy recipes go down fast with a hot mug of something warm.
The apples stay soft, the oats give a perfect chew, and the cinnamon? Well, it wraps everything up in a way that just feels like fall, even if it’s not. And here’s the best part—you don’t need any fancy mixer or complicated steps. Just grab a bowl and a spoon, and you’re halfway to comfort in cookie form.
We all love a recipe that feels familiar yet still exciting. These cookies nail that balance. Sweet easy recipes like this are the kind you keep close. You’ll want to make them again before the last crumb’s even cooled.
3) Ingredients for Apple Cinnamon Oatmeal Cookies
Unsalted Butter: Softened butter brings richness and helps create that chewy texture we all crave in oatmeal cookies. Room temp is key—don’t skip it.
Light Brown Sugar: Adds depth and moisture. It’s got a slightly molasses-y note that pairs beautifully with apples and cinnamon.
Granulated Sugar: Balances the brown sugar and adds structure. A little white sugar makes all the difference in texture.
Eggs: These bind everything together. Two large ones do the trick. Make sure they’re not straight from the fridge.
Vanilla Extract: A splash of this rounds out the flavor. It adds warmth and helps highlight the cinnamon.
All-Purpose Flour: Your base. Not too much, not too little. Just enough to hold everything without making the cookies cakey.
Baking Soda: Gives the cookies a slight lift so they don’t end up flat. No one likes a pancake cookie.
Ground Cinnamon: Don’t skimp here—it brings the magic. That classic apple spice pairing lives here.
Salt: A pinch sharpens all the other flavors. Cookies without salt taste oddly flat.
Old-Fashioned Oats: These give the cookies body and chew. Don’t use quick oats—they get mushy.
Chopped Apples: The star of the show. Go for something crisp and sweet-tart, like Honeycrisp or Gala. Peel and dice ‘em small so they bake evenly.
4) How to Make Apple Cinnamon Oatmeal Cookies
Step 1: Heat your oven to 350°F. Line two cookie sheets with parchment. Trust me—it saves cleanup time and helps keep cookies from sticking.
Step 2: In a big bowl, beat the butter and sugars with a wooden spoon or rubber spatula until creamy. It’s a workout, but totally worth it.
Step 3: Add eggs and vanilla, mixing until smooth. It’ll look a little shiny—perfect.
Step 4: In another bowl, whisk the flour, baking soda, cinnamon, and salt. Slowly stir this into the wet mix. Don’t overdo it—just enough to bring it all together.
Step 5: Stir in the oats and apples. The dough will be thick and chunky. That’s what you want.
Step 6: Scoop the dough with a tablespoon and drop onto your cookie sheets, leaving a couple inches between. These babies like to spread a bit.
Step 7: Bake 10 to 12 minutes. They’ll be golden at the edges and soft in the middle. That’s your sign to pull them out.
Step 8: Let them rest on the sheet for a few minutes, then move to a wire rack. They firm up as they cool.
5) Tips for Making Apple Cinnamon Oatmeal Cookies
Keep your apples chopped small. Large chunks don’t bake evenly and might make the dough too wet. I go for something the size of a pencil eraser. That way, every bite gets a little apple love.
Try chilling the dough for 30 minutes before baking. It helps the cookies hold shape and gives a chewier texture. This also lets the oats absorb moisture from the apples, which is a nice bonus.
Don’t overbake. These cookies continue to cook on the tray even after you pull them out. The edges should be firm but the centers should still look soft. That’s when they’re perfect.
6) Making Apple Cinnamon Oatmeal Cookies Ahead of Time
You can absolutely make the dough ahead. I often do this on a Sunday night and stash it in the fridge. It holds up well for about 48 hours. Let it sit at room temp for 10 minutes before scooping—your wrists will thank you.
Another option? Scoop the dough into balls and freeze them on a baking sheet. Once frozen, toss them into a zip-top bag. Then, just bake straight from frozen—add a minute or two to the baking time and you’re good to go.
If you want to bake a whole batch and save them, these cookies freeze beautifully. Cool completely, layer with parchment, and freeze in an airtight container. Perfect for when the sweet easy recipes craving hits out of nowhere.
7) Storing Leftover Apple Cinnamon Oatmeal Cookies
I store mine in an airtight tin or container on the counter. They stay soft for four or five days. A slice of bread in the container helps keep them moist, believe it or not.
If it’s hot or humid, pop them in the fridge. They’ll last a few days longer, though the texture changes slightly. You can warm them in the microwave for a few seconds if you want that just-baked vibe again.
For longer storage, freeze the cookies in layers with parchment between. They thaw fast—just a few minutes on the counter—and still taste like fall magic. Sweet easy recipes that actually hold up? Yes please.
8) Try these Cookies next!
9) Apple Cinnamon Oatmeal Cookies Recipe
Apple Cinnamon Oatmeal Cookies – Sweet Easy Recipes Everyone Loves
Ingredients
- 3/4 cup (168g) unsalted butter, room temperature
- 1 cup (207g) packed light brown sugar
- 1/4 cup (52g) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (195g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups (270g) old-fashioned rolled oats
- 1 1/2 cups (195g) peeled and chopped apples (about 2 small apples)
Instructions
- Preheat your oven to 350°F (176°C) and line baking sheets with parchment paper.
- Cream the butter and both sugars together in a large bowl until light and fluffy. I just use a wooden spoon—it’s part of the charm.
- Add eggs and vanilla, and mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the oats and chopped apples. Try not to eat the dough—no promises, though.
- Scoop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10–12 minutes, or until edges are lightly golden. Don’t overbake—they’ll continue to set as they cool.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack.
- Store in an airtight container for up to a week, or freeze for those emergency cookie moments.
10) Nutrition
Serving Size: 1 cookie | Calories: 125 | Sugar: 10g | Sodium: 85mg | Fat: 6g | Saturated Fat: 3.5g | Carbohydrates: 18g | Fiber: 1g | Protein: 1.5g | Cholesterol: 20mg
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