Description
Chewy, warmly spiced oatmeal cookies packed with real apple pieces and a hint of cinnamon—perfect for cozy fall days and easy enough for any baker. These cookies are wholesome, crowd-pleasing, and make your kitchen smell like autumn.
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup peeled and diced apple (about 1 medium apple, Granny Smith or Honeycrisp)
- 1 tablespoon lemon juice
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup golden raisins or dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Peel and dice one medium apple (about 1 cup). Toss apple pieces with 1 tablespoon lemon juice in a small bowl. Set aside.
- In a large bowl, whisk together rolled oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt. (Optional: Toast oats in a dry pan for 2-3 minutes for a nuttier flavor.)
- In another bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs, one at a time, then mix in vanilla extract. Scrape down the sides to combine.
- Add dry mixture to wet ingredients. Mix gently until just combined.
- Fold in diced apples and any optional nuts or dried fruit. If dough is sticky, chill for 10 minutes.
- Using a cookie scoop or tablespoon, drop dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers look set but soft.
- Let cookies cool on the tray for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Dice apples small (1/4-inch) for best texture and toss with lemon juice to prevent sogginess. For gluten-free, use GF flour and oats. For vegan, substitute butter with coconut oil and eggs with flax eggs. Chill dough if sticky. Do not overmix. Store in airtight container up to 4 days at room temp, 1 week in fridge, or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 80
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
Keywords: apple cinnamon oatmeal cookies, fall dessert, easy cookies, chewy oatmeal cookies, apple cookies, autumn baking, kid-friendly snacks, nut-free cookies, gluten-free option, healthy cookies