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The classic oatmeal cookie gets an update with apples. Learn how to make soft & chewy apple oatmeal cookies.
When you think about fall and apple desserts, your mind most likely goes to homemade apple pie and easy apple crisp. But today I’m sharing a recipe for apple cookies, and it is going to change your fall dessert game.
The apples, oats and the butter in these cookies keep them moist. They are perfect for packing in lunches, giving as a gift or freezing for the holidays.
About this Apple Oatmeal Cookie Recipe:
Flavor: You’ll have the flavor of a traditional oatmeal cookie, with a hint of apple flavor and fall flavors such as cinnamon, cloves and nutmeg.
Texture: The cookies are thick, soft and chewy. They have chunks of apples in every bite.
What are the best apples for cookies?
Granny Smith apples works perfectly in these cookies. They are a tangy apple which pairs so well with the sweet cookie. They also don’t turn to mush when baking, which is important for the texture of the cookie.
How to Make Apple Oatmeal Cookies
Prepare. Preheat the oven to 350º Fahrenheit and line cookie sheets with parchment paper or silicone mats.
Mix dry ingredients. In a medium bowl whisk together the flour, cornstarch, oats, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.
Mix wet ingredients. In a large bowl (it’s best to use a stand mixer or hand mixer), beat the butter and sugars, creaming until light and fluffy. Add the eggs and vanilla and mix until smooth.
Combine the two. Slowly mix in the dry ingredients until just combined. Fold the apples into the cookie dough.
Scoop. Using a cookie scoop, drop the dough onto the cookie sheets, leaving about 2-3 inches between each cookie.
Chill. Chill the dough for at least 1 hour.
Bake. Bake for 10-12 minutes in the preheated oven.
The secret to making perfectly round cookies.
If these cookies may spread slightly more than you’d like, here’s the trick to making perfectly round cookies:
Place a large round cookie cutter (or a wide mouth mason jar ring) over the hot cookie. Use your hand to make quick circles on the pan, which will spin the cookie on the inside of the ring and round out the cookie.
You have to do this when the cookies is hot, so work quickly immediately after the cookies come out of the oven.
Preheat the oven to 350º Fahrenheit and line cookie sheets with parchment paper or a non-stick baking mat.
In a medium bowl whisk together the flour, cornstarch, oats, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugars until light and fluffy.
Add the eggs and vanilla and mix until smooth.
Slowly mix in the dry ingredients until just combined. Fold in the apples.
Using a cookie scoop, drop the dough onto the cookie sheets, leaving about 2-3 inches between each cookie.
Chill the dough for at least 1 hour.
Bake for 10-12 minutes in the preheated oven.
Let cool for 5 minutes on the baking sheets, then remove to wire racks to cool completely.
Store in an airtight container at room temperature.
If you have a stand mixer, I recommend using it for this recipe in order to cream the butter and sugar mixture well. Use the paddle attachment.These make 24 large cookies. You can make them smaller and bake for a minute or two less if you’d like.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**