Apple Oatmeal Cookies

It’s a myth that pumpkin needs to be in everything during fall. Why always turn to the popular orange squash when apples are also in season? There are so many varieties to choose from and so many ways to use ‘em!

I always make these Apple Oatmeal Cookies when I need a break from “pumpkin everything.” Just like my apple blondies and gluten-free apple cupcakes, they’re loaded with real apples and the cozy flavors of fall. A dash of cinnamon brings the comfort, while rolled oats give them a satisfying chew. 

I can’t get over how easy they are to bake, either! Just 10 simple ingredients are mixed in a bowl, then baked into comforting, rustic cookies that any apple dessert lover will get a kick out of.

Apple Oatmeal Cookie Ingredients

Flour – All-purpose flour will give you tender cookies every time. A 50-50 mix of AP flour and whole wheat flour may work instead, but it might make the cookies slightly drier. 

Butter – Remember to take the butter out of the fridge 1 hour before you start baking so it has time to soften. Softened, room temperature butter is always easier to combine with the other ingredients.

Oats – Use rolled oats to give these cookies a chewy and rustic charm. An equal amount of quick oats will also work, but you won’t notice them in the cookies as much.

Apples – One chopped apple is folded into the cookie dough. I prefer to use red apples, like Pink Lady or Honeycrisp apples, because they add a nice pop of color.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get great new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save Recipe

Variations

• Gluten-free – Swap the all-purpose flour for a quality gluten-free flour blend.
• Dairy-free – This recipe works just as well with softened vegan butter and the dairy-free milk of your choice.
• More warm spices – Add a pinch of cinnamon or pumpkin pie spice for an extra comforting layer of flavor.
• Mix-ins ideas – Fold up to 1/2 cup of chocolate chips or chopped nuts (walnuts or pecans) into the cookie dough.
• Decorate with icing – Drizzle the simple 2-ingredient icing from my apple coffee cake over the cookies for a sweeter taste.

How to Make Apple Oatmeal Cookies

Step 1: Whisk dry ingredients. Stir the flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl.

Step 2: Cream butter and sugar. In a large bowl, cream the butter and brown sugar until light and fluffy. Stir in the milk and vanilla.

Step 3: Combine. Pour the dry ingredients into the bowl with the wet mixture and stir until just combined. Use a spatula to fold in the oats and apple chunks.

Step 4: Shape. Roll the cookie dough into 18 balls and place them on a baking sheet.

Step 5: Bake. Bake the cookies until the edges are crispy but the middle is still slightly underdone. Set aside to cool, then top with a pinch of flaky sea salt before serving. Enjoy!

Erin’s Tips and Tricks

• Chilling the cookie dough is not necessary for this recipe. However, if your cookie dough is very soft or sticky, refrigerating it for 20 to 30 minutes before shaping the cookies will help it firm up.
• Feel free to shred the apple with a box grater if apple chunks are not your preference.
• The cookies will look soft or underdone in the middle when they come out of the oven. This is okay! They will firm up as they cool, leaving you with crisp edges and soft middles after a few minutes.

Apple Cookie FAQ’s

Storage

Make-Ahead: Shape the cookies as normal, place them on a baking sheet, and freeze until they’re solid. Transfer the cookie dough balls to a freezer-safe container and freeze for up to 3 months. The cookies can be baked from frozen, but adding an extra 2 to 3 minutes to the bake time is recommended.

Room temperature: After the baked apple cookies have cooled, transfer them to an airtight container and store them on the kitchen counter for up to 3 days.

Refrigerator: To store them longer, keep the cookies in the fridge for up to 1 week.

Freezer: They should also freeze well for up to 3 months.