Apple Oatmeal Cookies

As the crisp fall air settles in and orchards start to overflow with fresh fruit, there’s no better way to embrace the cozy vibes of the season than with a tray of homemade apple oatmeal cookies. Infused with the warmth of cinnamon and the sweet tang of apples, these cookies are a conglomeration of everything we love about autumn.

Whether you’re baking a batch to fill your home with irresistible aromas or serving these tasty treats to guests with a steaming cup of apple cider on the side, this recipe promises a perfect blend of wholesome oats, chewy apples and comforting spices that taste like fall in every bite.

Apple Oatmeal Cookies Ingredients

• Butter: You’ll need softened butter to cream with sugar as the base for the cookie dough.
• Sugar: We used a mix of brown and white sugars for the sweetest cookies.
• Eggs: Eggs act as the main binder in this recipe, keeping cookies chewy and moist.
• Vanilla extract: For a hint of warming goodness.
• All-purpose flour: Flour is essential for giving the cookies their shape and helping them fluff up during the baking process.
• Cinnamon: Apples and cinnamon are an ingredient match made in heaven.
• Baking soda: The main leavening agent in this recipe allows cookies to rise while baking.
• Old-fashioned oats: Oats give these cookies their chewy, toothsome texture and sneak in some extra fiber and vitamins at the same time.
• Apples: The star of the show! Although we used dried apples for ease, feel free to use any kind of fresh apples you have on hand.

Directions

Step 1: Cream the butter and sugar

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Preheat the oven to 350°F, then in a large bowl, cream butter and sugars until light and fluffy, for 5 to 7 minutes. Next, beat in the eggs and vanilla until well combined.

Step 2: Add the dry ingredients

Julia Hartbeck for Taste of Home

Add the flour, cinnamon, baking soda and salt gradually to the creamed mixture and mix well. Stir in the oats and apples.

Step 3: Bake the cookies

Julia Hartbeck for Taste of Home

Once the dough is set, drop the cookies by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake them until they’re golden brown along the edges, for 10 to 12 minutes.

Step 4: Let them cool

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Let the cookies stand for 1 minute before removing them to wire racks to cool.

Julia Hartbeck for Taste of Home

Apple Oatmeal Cookie Variations

• Add fresh apples: In addition to the dried apples (or in place of them), try adding a cup of chopped fresh apples for more homemade appeal—and use up those freshly-picked apples after orchard haul days.
• Add applesauce: For an even softer, moist cookie, adding applesauce to the mix makes them extra chewy in the center.
• Add nuts: These cookies would be delicious with heart-healthy walnuts or macadamia nuts.
• Add a glaze: Although these cookies are perfectly delicious on their own, they could be even sweeter topped with maple glaze.

How to Store Apple Oatmeal Cookies

Good news: These cookies don’t need to be refrigerated to stay fresh! Simply store them in sealed, airtight containers on the counter, or in zip-top bags. They can also be kept in cookie jars.

How long do apple oatmeal cookies last?

Although these cookies will be good for 4 to 5 days, they’re better a day or two after you bake them. After that, they can start to turn stale or hard, especially if not stored properly.

Can I freeze apple oatmeal cookies?

You bet! Drop cookies like these freeze very well, as long as they aren’t glazed or frosted when you to freeze them. Place the cookies in between sheets of wax paper to make thawing them easier, then place the stack in a sealed airtight container.

Apple Oatmeal Cookie Tips

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How do I keep my cookies from spreading?

If you have trouble with your cookies spreading during baking, remember to chill your dough for an hour before baking.

How do I make these cookies taste better?

Try adding another dried fruit like cherries or cranberries for tartness. You can also add more warming spices like allspice, nutmeg or ginger.

Can I make these cookies dairy-free?

Yes. Swap the butter for butter-flavored Crisco and the eggs for applesauce, aquafaba, silken tofu or mashed bananas for a dairy-free binder.