Cinnamon Apple Oatmeal Cookies
Cinnamon apple oatmeal cookies are thick, chewy, and soft, filled with a delicious apple and cinnamon flavor. They are easy to make and ready in just 20 minutes.
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One of the most popular recipes I’ve ever published on this blog is my cinnamon apple bread, so I thought it would be fun to create a cookie inspired by it. I took a basic oatmeal cookie recipe and gave it an apple twist to make this delicious apple cinnamon oatmeal cookies recipes.
Craving more oatmeal recipes? Try our chocolate chip oatmeal cookies and oatmeal raisin cookies!
Why I love this recipe
- These cookies taste like breakfast cookies rather than dessert cookies.
- The blend of cinnamon and apple smells like fall in cookie form!
- The old-fashioned oats give these cookies a great chewiness.
- This recipe doesn’t require much prep time, making it perfect for a last-minute treat.
What types of apples are best for baking?
Choose apples that balance sweetness and tartness while holding their shape. Honeycrisp, Granny Smith, Fuji, and Gala apples are excellent options.
Ingredients
- apples
- sugar
- cinnamon
- butter
- dark brown sugar
- eggs
- vanilla extract
- baking soda
- salt
- flour
- old fashioned rolled oats
You can use light brown sugar if you don’t have dark on hand.
Step by step
- Start by preheating your oven to 350°Fahrenheit.
- In a small bowl, combine the apples, granulated sugar, and 1 teaspoon of cinnamon. Mix well to coat the apples and set aside.
- In a large bowl or stand mixer (affiliate link), combine the butter and brown sugar. Beat with an electric mixer until light and fluffy.
- Add the eggs and vanilla extract, continue to beat until well combined.
- In a separate medium bowl, whisk together the baking soda, salt, remaining cinnamon, and flour.
- Gradually add the dry ingredients to the butter mixture, mixing until combined. Stir in the oatmeal.
- Fold in the apples, including any juices that may have been collected at the bottom of the bowl.
- Drop rounded tablespoons of dough onto an ungreased cookie sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheets for one minute, then transfer them to a wire rack to cool completely.
Tips for best results
- Make sure the butter is softened but not melted for the perfect texture.
- Don’t skip the step of mixing the apple chunks with sugar and cinnamon first—it enhances their flavor.
- Use old-fashioned oats for the best texture; instant or quick cooking oats won’t give the same chewiness.
- Use a cookie scoop to keep cookies a uniform size.
Variations
You can substitute the apples for pears or add some raisins or chopped nuts for extra texture.
Storage
Store cookies in an airtight container at room temperature for up to a week.
These cookies freeze well, simply allow to cool completely then trasnfer to a freezer bag and freeze up to 3 months. Thaw at room temperature.
If you try this recipe please comment and rate it below, I love hearing from you!
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Apple Oatmeal Cookies
- Total Time: 20 minutes
- Yield: 36 cookies 1x
Description
Cinnamon apple oatmeal cookies are an ideal snack for fall or any time of the year. They are thick and hearty, with a delicious apple and cinnamon flavor. They are easy to make and great with any fall drinks!
Ingredients
- 2 small gala apples, finely chopped (about 1 3/4 cups)
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons cinnamon, divided
- 1 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3 cups old-fashioned oats
Instructions
- Start by preheating your oven to 350°F (175°C).
- In a small bowl, combine the apples, granulated sugar, and 1 teaspoon of cinnamon. Mix well to coat the apples and set aside.
- In a large bowl, combine the butter and brown sugar. Beat until light and fluffy.
- Add the eggs and vanilla extract, and continue to beat until well combined.
- In a separate bowl, mix the baking soda, salt, remaining cinnamon, and flour.
- Gradually add the flour mixture to the butter mixture, mixing until combined. Stir in the oatmeal.
- Fold in the apples, including any juices that may have been collected at the bottom of the bowl.
- Drop rounded tablespoons of dough onto an ungreased cookie sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden.
- Let the cookies cool on the sheet for one minute, then transfer them to a wire rack to cool completely. Enjoy!
Notes
Store cookies in an airtight container at room temperature for up to a week.
These cookies freeze well, simply allow to cool completely then trasnfer to a freezer bag and freeze up to 3 months. Thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 118
- Sugar: 4.9 g
- Sodium: 57.1 mg
- Fat: 5.5 g
- Carbohydrates: 14.2 g
- Protein: 2.1 g
- Cholesterol: 23.9 mg
Where does the rest of the cinnamon go? It says two and a half teaspoons of cinnamon separated. You said to put one teaspoon in with the sugar and apples, but you never said what to do with the other teaspoon and a half… Just wondering?
So sorry about that, I have fix the omission, it goes in the batter with the salt and flour
So good!
These sound delicious, I can’t wait to give them a try. These could definitely be breakfast cookies in my book.
I think they work well for breakfast too Tammi! I hope you enjoy them! ~Melissa
Can’t wait to make the “Apple Pie Oatmeal” cookies, they sound and look so good.
I hope you enjoy them Lorraine, I certainly did! ~Melissa