Name: Apple Oatmeal Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 26
Cuisine: American
Ingredients: 143 grams all-purpose flour (or 5 ounces or 1 cup + 2 tablespoons); 5 grams table salt (or ¾ teaspoon); 2 grams baking soda (½ teaspoon); 86 grams butter (or 3 ounces or 6 tablespoons); 1 gram cinnamon (or ¾ teaspoon); 74 grams vegetable oil (or 2.6 ounces or 1/3 cup); 149 grams dark brown sugar (or 5.25 ounces or ¾ cup tightly packed); 109 grams granulated sugar (or 3.8 ounces or ½ cup); 1 large egg; 1 egg yolk; 6 grams pure vanilla extract (or 1 teaspoon); 300 grams old fashioned rolled oats (or 10.6 ounces or 3 ½ cups); 185 grams peeled and diced Granny Smith apples (about 1 1/2 cups)

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These homemade apple oatmeal cookies are packed with fresh Granny Smith apple pieces and have a wonderful brown sugar cinnamon flavor. Plus, they are easy to make using a mixing bowl and spoon.

Apple Cinnamon Oatmeal Cookies with pieces of fresh Granny Smith apples

After developing the perfect soft oatmeal cookie recipe, I just had to try the recipe with apples and I'm so glad I did.

Apples are a wonderful addition to an oatmeal cookie. Not only do they add a nice sweet flavor but they also help to keep the cookies moist and chewy.

Oatmeal cookies are naturally nutty in flavor and taste great with the addition of cinnamon. These flavors pair beautifully with apples.

Soft and chewy oatmeal cookies filled with cinnamon apples.

These cookies are perfect for fall when apple season is at its peak, but they taste great all year long.

I could seriously eat these apple cinnamon oatmeal cookies every day. I especially enjoy the with a nice cup of tea in the morning.

Soft and chewy oatmeal raisin cookies ingredients - flour, oil, old-fashioned rolled oats, sugar, brown sugar, butter, eggs, baking soda, salt, cinnamon, and vanilla.

Chewy Apple Oatmeal Cookie Ingredients

unsalted butter - You will melt the butter, so you don't have to worry about setting it out on your counter to soften it.
- You can melt the butter in the microwave or on the stove.
cinnamon - You'll use ¾ teaspoon of cinnamon which will get bloomed in the melted butter (mixing it into warm butter will enhance the flavor). You can add less if you prefer a more pronounced oat flavor.
vegetable oil - The oil is a key ingredient for making soft oatmeal cookies.
granulated sugar - This sugar will not only add sweetness but will also encourage browning.
brown sugar - I used dark brown sugar to give these cookies a more robust toffee flavor, but light brown sugar works fine too.
egg/egg yolk - You will use 1 large egg and 1 egg yolk. The extra yolk adds extra moisture to the cookie and ramps up the rich flavor.
vanilla - Always use pure vanilla extract or vanilla bean paste for the best flavor.
all-purpose flour - The amount of flour in this recipe is lower than in most recipes and this lower amount keeps the cookies from having a cakey texture but it's needed to give the cookies structure.
salt - Use ¾ teaspoon of table salt to balance the sweetness in the cookies.
baking soda - Just ½ teaspoon will give your cookies the rise that they need.
old-fashioned rolled oats - Your cookies will have the best flavor and texture when you use old-fashioned rolled oats.
apples - You'll need about 1 ½ cups of peeled and diced apples. I suggest you use Granny Smith apples or any other apples that will hold their shape when baked.

Stir cinnamon into melted butter then whisk in oil, brown sugar, granulated sugar, eggs, and vanilla.

How to make soft oatmeal cookies?

step 1 - mix the wet ingredients

Melt the butter in the microwave for about 40-50 seconds on high power or in a small saucepan set over medium-low heat. You can brown the butter if you prefer, but it's not necessary.
Stir the cinnamon into the hot butter and allow it to rest for about 30 seconds. This will help to enhance the cinnamon flavor in the cookies.
Pour the mixture into a mixing bowl.
Stir in the oil until blended, then add the granulated sugar and brown sugar, and mix until combined. The mixture will look gritty once blended and that's O.K.
Add the egg and egg yolk and vanilla and stir until combined.

Make oatmeal cookie dough by mixing flour, baking soda, salt, and oats, into the wet ingredients.

step 2 - stir in the dry ingredients

Combine the flour, salt, and baking soda, then stir it into the wet ingredients just until it's combined.
Add the old-fashioned rolled oats.
Stir just until blended.

Mix diced Granny Smith apples into oatmeal cookie dough, then scoop out onto baking sheets, bake and cool.

step 3 - add diced apples

Peel and cut your apples into small ¼-inch pieces.
Fold 1 ½ cups of diced apples into the cookie dough.

step 4 - scoop and bake your cookies

Use a 2 tablespoon ice cream scoop to scoop out about 26 portions of the oatmeal cookie dough. The dough will be somewhat loose. If needed, squeeze the dough into a ball.
Place the dough balls onto parchment paper-lined baking trays about 2 inches apart.
Then use your hand to gently flatten the rounded tops of the cookies. If the cookies are sticky, you can lightly wet your hands to keep them from sticking to the cookie dough.
Your cookies should be flat on top, measure about 2-inches across, and be about 1-inch thick. See the picture above. The unbaked cookie pictured in the middle on the right have been flattened and is ready to go into the oven.
Bake the apple oatmeal cookies in a 375-degree F (190.6° C) oven for 12-14 minutes until the edges turn lightly golden brown and just begin to set. The center of the cookies should look slightly underdone when you remove the trays from the oven.
Let the cookies rest on the hot tray for 5-10 minutes, then transfer them to a cooling rack and allow them to cool completely.

Apple Oatmeal Cookies filled with fresh Granny Smith apples

TIPS:

If you enjoy crispy cookies, you can flatten these cookies into larger circles and bake them until the edges are deep golden brown.

Printable Apple Oatmeal Cookie Recipe

Yield: 26

Apple Oatmeal Cookies

Thick and chewy apple oatmeal cookies have crispy edges but are soft in the middle. The fresh apple pieces in these cookies add a sweet flavor and keep these cookies moist for days.

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 42 minutes

Ingredients

143 grams all-purpose flour (or 5 ounces or 1 cup + 2 tablespoons)
5 grams table salt (or ¾ teaspoon)
2 grams baking soda (½ teaspoon)
86 grams butter (or 3 ounces or 6 tablespoons)
1 gram cinnamon (or ¾ teaspoon)
74 grams vegetable oil (or 2.6 ounces or ⅓ cup)
149 grams dark brown sugar (or 5.25 ounces or ¾ cup tightly packed)
109 grams granulated sugar (or 3.8 ounces or ½ cup)
1 large egg
1 egg yolk
6 grams pure vanilla extract (or 1 teaspoon)
300 grams old fashioned rolled oats (or 10.6 ounces or 3 ½ cups)
185 grams peeled and diced Granny Smith apples (about 1 ½ cups)

Instructions

Preheat your oven to 375 degrees Fahrenheit (189 degrees Celsius).
Line 3 baking sheets with parchment paper or a silicone mat.
Whisk together the flour, salt, and baking soda, and set aside.
Melt the butter using the microwave or stovetop.
In a large mixing bowl, combine the warm melted butter with the cinnamon and let rest for at least 30 seconds.
Stir in the vegetable oil.
Then, add the brown sugar and granulated sugar and mix until well combined.
Stir in the egg, egg yolk, and vanilla.
Fold in the flour mixture.
Finally, stir in the oats, then fold in the diced apples.
Scoop out about 26 cookies using a 2 tablespoon-size ice cream scoop or a measuring spoon onto the baking sheets, spacing the cookies a few inches apart.
Gently flatten the rounded tops of the cookies so the cookies are about 2 inches in diameter and 1-inch thick.
Bake one tray at a time for 12-14 minutes, rotating them halfway through, just until the edges start to firm up. The centers should still look slightly gooey.
Remove from the oven and let the cookies cool on the hot baking pan for about 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 5 days.
These cookies can be wrapped in wax paper, then placed in a zip-top bag, and frozen for up to 3 months.
If desired, you can heat the cookies in the microwave for about 10 seconds to warm them up before eating.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 160Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 122mgCarbohydrates: 23gFiber: 2gSugar: 11gProtein: 3g

HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.

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Beth Klosterboer

Hi, I'm Beth, a professional chocolatier & baker, cookbook author, and event planner. I share my fun food recipes at HungryHappenings.com, easy fudge recipes at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes to share with you here.