Soft Baked Apple Oatmeal Cookies
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These soft and chewy apple oatmeal cookies are spiced with cinnamon and molasses, packed with hearty oats and tender apples, and bursting with cozy flavor. You can also find this recipe on page 37 of my cookbook.
MY BEST OATMEAL COOKIE BASE + FRESH APPLE CHUNKS
As an oatmeal cookie lover, I pride myself on having the very best chewy oatmeal cookie base that serves as the starting point for nearly all of the oatmeal cookie recipes on my site.
That tried and true recipe was carefully tested over a decade of perfecting just the right combination of ingredients to make a soft, moist, and chewy oatmeal cookie that lets oats take the spotlight in both flavor and texture.
These apple oatmeal cookies are no different. They combine the appeal of a classic oatmeal cookie with the fresh, sweet and slightly tart flavor of apple to make a really tender cookie that is bursting with texture and flavor. If a cookie could be cozy, these cookies would fit the bill with every bite.
WHAT YOU NEED TO MAKE APPLE CINNAMON OATMEAL COOKIES
You’ll need 13 ingredients for these cookies. See the section above the recipe card for substitutions and questions you may have surrounding some of the ingredients.
You will need:
• all-purpose flour
• baking soda
• ground cinnamon
• apple pie spice
• salt
• unsalted butter
• light brown sugar
• granulated sugar
• egg
• vanilla extract
• molasses
• old fashioned oats
• apples
HOW TO MAKE OATMEAL APPLE COOKIES
STEP #1
Start by whisking together the flour, baking soda, cinnamon, apple pie spice, and salt, then set this mixture aside.
STEP #2
Next, cream together the butter and both sugars until light and fluffy, about 2-3 minutes. Add the egg and beat on high until combined. Add the vanilla and molasses and beat on high again until completely combined, scraping down the sides and bottom of the bowl as needed.
STEP #3
Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients and beat until combined. With the mixer still on low, add the oats and the apples and continue mixing until everything is evenly dispersed. Allow dough to rest for 10 minutes.
WHY ARE WE LETTING THE DOUGH REST?
Over the decade of perfecting my oatmeal cookie recipe, I shifted from chilling the dough to simply letting it rest. I have also adjusted the amount of butter in the cookie dough to create a gooey cookie that is super soft and malleable. Allowing the dough to rest instead of chill ensures the oats have enough time to absorb some of the moisture without firming it up too much so it can spread and stay soft and chewy.
STEP #4
Drop scoops of dough onto the baking sheet, then bake! Press additional chunks of apple into the tops of hot cookies, if desired.
WHAT KIND OF APPLES SHOULD I USE IN APPLE OATMEAL COOKIES?
I like to use Honeycrisp apples in these cookies, but you can use any apple you prefer. You’ll want these to be pretty tiny (see above photos– specifically the ingredient photo). If you want to, you can reserve some larger pieces for pressing into the tops of cookie dough balls before baking like I did.
CAN I USE DRIED APPLES IN THESE COOKIES?
Yes, you can use dried apples! Be sure you’re using the ones that are soft and juicy and not the hard, crunchy ones.
CAN I USE QUICK OATS?
Do not use quick cooking oats in this soft apple oatmeal cookie recipe. Quick oats absorb too much moisture and the cookies don’t spread very well. Plus, the texture of old fashioned is much hardier and produces a better bite!
WHAT IF I DON’T HAVE APPLE PIE SPICE?
If you don’t have or can’t find apple pie spice, use ¼ teaspoon additional ground cinnamon, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground allspice or cardamom in place of the apple pie spice in the recipe.
Soft & Chewy Apple Oatmeal Cookie Recipe
Ingredients
- ¾ cup + 1 and ½ Tablespoons (102g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon apple pie spice1
- ¼ teaspoon salt
- 6 Tablespoons (85g) unsalted butter softened to room temperature
- ½ cup (100g) firmly packed light brown sugar
- 2 Tablespoons (25g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 Tablespoons (30mL) unsulphered molasses do not use black strap
- 1 and ½ cups (120g) old fashioned oats do not use quick oats
- ½ cup finely chopped apples2
Instructions
- Preheat the oven to 350ºF (177ºC). Line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
- In a medium size bowl, whisk together the flour, baking soda, cinnamon, apple pie spice, and salt. Set aside.¾ cup + 1 and ½ Tablespoons (102g) all-purpose flour, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt, ½ teaspoon apple pie spice1
- In a large bowl with a hand mixer, or a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 2-3 minutes. Add the egg and beat on high until combined. Add the vanilla and molasses and beat on high again until completely combined, scraping down the sides and bottom of the bowl as needed.6 Tablespoons (85g) unsalted butter, ½ cup (100g) firmly packed light brown sugar, 2 Tablespoons (25g) granulated sugar, 1 large egg, 2 teaspoons vanilla extract, 2 Tablespoons (30mL) unsulphered molasses
- Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients and beat until combined. With the mixer still on low, add the oats and the apples and continue mixing until everything is evenly dispersed. Allow dough to rest for 10 minutes.1 and ½ cups (120g) old fashioned oats, ½ cup finely chopped apples2
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop scoops3 of dough onto the baking sheet. Bake cookies for 8-10 minutes3 or until edges are just set. Remove from oven and allow to rest on baking sheet for at least 10 minutes. Cookies will look underdone, and will "set" as they cool on baking sheets. Store cookies covered tightly at room temperature up to 5 days. Baked cookies freeze well, as does unbaked rolled dough (up to 2 months). Do not thaw and add an extra minute to baking time.
Notes
- Apple pie spice: if you don’t have or can’t find apple pie spice, use ¼ teaspoon additional ground cinnamon, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground allspice or cardamom.
- Apples: I like to use Honeycrisp apples, but you can use any apple you prefer. You’ll want these to be pretty tiny (see above photos in the post for reference– specifically the ingredient photo). If you want to, you can reserve some larger pieces for pressing into the tops of cookie dough balls like I did.
- Dough ball sizes: if you want extra large size cookies, use two scoops of dough. Bake time is 10-12 minutes.
- Bake time: it is imperative you don’t overbake these cookies, which will dry them out. They will look very underdone and you may see some bubbles on the tops of the cookies from the reaction with the leavener and the molasses. This is what you want!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.