These Apple Cinnamon Oatmeal Cookies are soft, tender, and filled with warm cinnamon, oats, and chunks of fresh apple. Granny Smith apples add a bright contrast to the sweet cookie dough, while cinnamon and nutmeg bring classic fall flavor. With simple ingredients and a quick 9–12 minute bake, these homemade apple oatmeal cookies are perfect for fall baking, afternoon treats, or an easy dessert any time of year.
Quick Recipe Snapshot
- Prep Time: 45 minutes
- Cook Time: 9 minutes
- Total Time: 54 minutes
- Yield: 25–30 cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
- Oven Temperature: 350°F (180°C)
Why You’ll Love These Cookies
- Soft and tender with slightly chewy oats
- Packed with chunks of fresh apple
- Warm cinnamon and nutmeg flavor
- Easy homemade fall cookie
- Delicious year-round, not just during apple season
Ingredients
- 2 cups (260g) all-purpose flour
- 2 cups (175g) uncooked quick cook oats
- 3/4 tsp baking soda
- 1 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (168g) packed light brown sugar
- 1/2 cup (104g) sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (213g) peeled, cored and diced Granny Smith apples
How to Make Apple Cinnamon Oatmeal Cookies
- Prepare the oven: Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Mix the dry ingredients: In a medium bowl, combine the flour, oats, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream the butter and sugars: Add the room-temperature butter, brown sugar, and sugar to a large mixer bowl. Beat on medium speed until the mixture is light in color and fluffy.
- Add the eggs: Add the eggs one at a time, mixing until well combined after each addition. Add the vanilla extract and mix until combined.
- Make the dough: Add the dry ingredients and mix just until the dough comes together. Do not overmix.
- Add the apples: Gently stir in the diced apples. The dough will be thick and sticky.
- Shape the cookies: Create 2 tablespoon-sized, approximately 30g, balls of cookie dough until all the dough has been used. Scoop and drop them directly onto the baking sheet, or roll them into balls for a nicer shape after baking.
- Chill if desired: If the dough is difficult to roll because it sticks to your hands, refrigerate it for about 20–30 minutes before shaping. Do not refrigerate the dough for more than an hour or two because the moisture from the apples can make it harder to work with.
- Bake: Bake the cookies for 9–12 minutes, or until the edges are lightly golden and the centers are just done. Do not overbake. The cookies will be slightly puffy when removed from the oven and will fall a little as they cool.
- Cool: Allow the cookies to cool on the baking sheets for 4–5 minutes before transferring them to a wire rack to cool completely.
Important Baking Tips
- Room-temperature butter helps it cream properly with the sugars.
- Mix the dry ingredients into the wet mixture only until the dough is just combined.
- The apple pieces make the dough thick and sticky.
- Chilling the dough for 20–30 minutes can make rolling the cookies easier.
- Watch the cookies closely during baking and avoid overbaking them.
- Allow the cookies to cool on the baking sheet for 4–5 minutes before moving them.
Oats and Apple Options
You can use either quick cook oats or old fashioned oats. Old fashioned oats will give the cookies a slightly firmer and chewier texture.
The recipe uses Granny Smith apples, but Honeycrisp or Fuji apples can also be used. You’ll need about 1–2 large apples.
Storage
Store the cooled cookies in an airtight container with a piece of parchment paper between layers to prevent them from sticking together.
The cookies are best eaten within 2–3 days. Because of the moisture from the apples, they become even softer on the second and third day.
Frequently Asked Questions
What kind of apples are best for Apple Cinnamon Oatmeal Cookies?
The recipe uses Granny Smith apples, but Honeycrisp and Fuji apples also work well.
Can I use old fashioned oats?
Yes. Old fashioned oats can be used instead of quick cook oats. They will make the cookies a little firmer and chewier.
Why is the cookie dough sticky?
The diced apples add moisture to the dough, making it thick and sticky. If needed, refrigerate the dough for about 20–30 minutes before shaping.
How long should I bake Apple Cinnamon Oatmeal Cookies?
Bake them for 9–12 minutes at 350°F (180°C), until the edges are lightly golden and the centers are just done.
How should I store these cookies?
Keep the cookies in an airtight container with parchment paper between layers. They are best eaten within 2–3 days.
Nutrition
Per cookie:
- Calories: 165
- Carbohydrates: 24.2g
- Protein: 2.6g
- Fat: 6g
- Sugar: 10.9g
- Sodium: 92.8mg
- Cholesterol: 29.5mg
Final Thoughts
Apple Cinnamon Oatmeal Cookies are a cozy homemade treat with soft centers, tender oats, fresh apple pieces, and plenty of cinnamon flavor. They are simple enough for everyday baking but especially fitting for fall, when apple and cinnamon desserts are at their best. For the softest texture, enjoy them within the first few days after baking.
PrintApple Cinnamon Oatmeal Cookies – Soft and Chewy Fall Cookies
These Apple Cinnamon Oatmeal Cookies are a soft, tender cookie that’s loaded with cinnamon and chunks of apples! They are a classic fall cookie with flavors that are amazing year-round!
- Prep Time: 45 minutes
- Cook Time: 9 minutes
- Total Time: 54 minutes
- Yield: 25–30 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 2 cups (260g) all-purpose flour
- 2 cups (175g) uncooked quick cook oats
- 3/4 tsp baking soda
- 1 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (168g) packed light brown sugar
- 1/2 cup (104g) sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (213g) peeled, cored and diced Granny Smith apples
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Combine the flour, oats, baking soda, cinnamon, nutmeg and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it’s ready.
- Add the eggs one at a time and mix until well combined after each.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is just combined. Do not over mix.
- Stir in the apples. Dough will be thick, but sticky.
- Create 2 tablespoon (about 30g) sized balls of cookie dough until all the cookie dough has been used. You can just scoop them and drop them onto the cookie sheet, or roll them into balls. If you roll them, they have a nicer shape after baking. The dough will stick to your hands a little as you roll it, so you can refrigerate the dough for about 20-30 minutes, then roll the balls, if you’d like. I don’t recommend refrigerating the dough for more than an hour or two, as the moisture from the apples can make the dough harder to work with if it sits for too long.
- Bake cookies for 9-12 minutes or until the edges are lightly golden and the centers are just done. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. For tips and troubleshooting help, check out the post above.
- Remove cookies from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. Store cookies in an air tight container.
- Cookies are best eaten within 2-3 days. They get softer over time, from the moisture in the apples.
Notes
Storage Instructions: Apple Cinnamon Oatmeal Cookies are best when eaten within 2-3 days. Due to the moisture in the apples, the cookies are even moister on the second and third day! Store the cookies in an airtight container and place a piece of parchment paper between layers to prevent the cookies from sticking together.
Oats: You can use quick cook oats or old fashioned oats. The old fashioned oats are just a little firmer and chewier.
Apples: You’ll need 1-2 large apples. I used Granny Smith, but others such as Honeycrisp or Fuji would also work.
Nutrition
- Serving Size: 1 Cookie
- Calories: 165
- Sugar: 10.9 g
- Sodium: 92.8 mg
- Fat: 6 g
- Saturated Fat: ~
- Unsaturated Fat: ~
- Trans Fat: ~
- Carbohydrates: 24.2 g
- Fiber: ~
- Protein: 2.6 g
- Cholesterol: 29.5 mg
