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Apple Oatmeal Cookies
Emily

Apple Oatmeal Cookies

These chewy apple oatmeal cookies are packed with warm cinnamon flavor, tender apple bits, and hearty oats — the perfect cozy treat for fall mornings or afternoon snacks.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups peeled and finely chopped apples (Granny Smith or Honeycrisp)
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)

Equipment

  • Large mixing bowl
  • Electric mixer
  • medium bowl
  • Baking sheets
  • parchment paper or silicone mats
  • cookie scoop or spoon
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
  3. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add the dry mixture to the butter mixture, stirring until just combined.
  5. Fold in rolled oats, chopped apples, and, if desired, walnuts and raisins. Mix until evenly distributed.
  6. Using a cookie scoop or spoon, drop rounded spoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 12–15 minutes, or until edges are golden brown.
  7. Let the cookies cool on the baking sheets for 2–3 minutes, then transfer them to a wire rack to cool completely.

Notes

For extra flavor, try adding a handful of dried cranberries or drizzle with maple glaze after cooling. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.