Apple Cinnamon Oatmeal Cookies

I often bake these cookies when I have an apple or two left in the fruit bowl. They are easy to use up, and the small apple pieces keep the cookies soft without making them taste like cake.

The oats give them a chewy texture, while cinnamon and nutmeg add plenty of warm flavor. I also add walnuts for a little crunch, but I leave them out if I am making the cookies for school or sharing them with other children.

My kids like these as an after-school snack with a glass of milk. They are sweet enough to feel like a treat, but the apples and oats make them a little more substantial than a plain sugar cookie.

Soft Apple Cinnamon Oatmeal Cookies

Prep time: 20 minutes
Chilling time: 20 minutes
Bake time: 12 minutes
Makes: 18 cookies

Ingredients

½ cup unsalted butter, softened
½ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon salt
1½ cups old-fashioned rolled oats
¾ cup peeled apple, finely diced
½ cup chopped walnuts

Instructions

Add the softened butter, brown sugar, and granulated sugar to a large bowl. Beat for 2 to 3 minutes, until light and creamy.
Mix in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt.
Gradually add the dry ingredients to the butter mixture. Mix just until no dry streaks remain.
Fold in the rolled oats, diced apple, and chopped walnuts.
Cover the bowl and refrigerate the dough for 20 minutes. Meanwhile, preheat the oven to 350°F and line two baking sheets with parchment paper.
Scoop about 2 tablespoons of dough for each cookie. Place the portions about 2 inches apart on the prepared baking sheets and gently flatten the tops.
Bake for 11 to 13 minutes, until the edges are lightly golden and the centers are set but still soft.
Leave the cookies on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

Use a firm apple such as Honeycrisp, Granny Smith, or Pink Lady.
Cut the apple into very small pieces so it softens during the short baking time.
Pat the diced apple with a paper towel if it is especially juicy. Too much moisture can make the cookies spread or become soggy.
Old-fashioned rolled oats provide the best texture. Quick oats will produce softer, less chewy cookies.
The walnuts may be replaced with pecans or left out.
Store the cookies in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.

Frequently Asked Questions

What apples are best for oatmeal cookies?

Firm apples such as Honeycrisp, Pink Lady, Granny Smith, or Braeburn work well. They hold their shape during baking and do not release as much liquid as softer apples.

Do I need to peel the apple?

Peeling gives the cookies a softer texture, but it is not essential. If you leave the peel on, chop the apple into very small pieces.

Why are my apple oatmeal cookies soggy?

The apple may have released too much moisture. Pat the diced pieces dry before adding them to the dough and avoid using more apple than the recipe calls for. Allow the cookies to cool completely before storing them.

Can I use quick oats?

Yes, but the cookies will be softer and less chewy. Avoid instant oatmeal packets because they are finely processed and often contain added sugar and flavorings.

Can I grate the apple instead of chopping it?

You can, but grated apple releases more juice and may make the dough too wet. Squeeze out the excess liquid before folding it into the dough.

Do I have to chill the cookie dough?

Chilling helps the oats absorb some moisture and prevents the cookies from spreading too much. Twenty minutes is enough for this recipe.

Can I leave out the walnuts?

Yes. Leave them out or replace them with pecans, raisins, dried cranberries, or white chocolate chips.

How do I keep the cookies soft?

Do not overbake them. Remove the cookies when the edges are lightly golden but the centers still look soft. They will continue to set on the hot baking sheet.

How should I store apple oatmeal cookies?

Keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days and let them return to room temperature before serving.

Can I freeze the cookies?

Yes. Freeze the baked cookies in an airtight container for up to 2 months. You can also freeze individual portions of dough and bake them from frozen, adding 2 to 3 minutes to the baking time.

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