Apple Oatmeal Cookies

These Apple Oatmeal cookies are cozy, soft and filled with chunks of apple in every bite. They’re more of a soft, cakey cookies rather than a chewy cookie. Perfect for fall but honestly good any time of year. This recipe makes a small batch, just right for sharing or enjoying with a cup of coffee or tea.

This recipe makes a small batch of 12 cookies, which I think is just the right amount. These cookies are on the chunkier side, not flat or thin. They lean more towards soft and cakey rather than the classic chewy cookie and that’s because of the fresh apple inside. Apples naturally release moisture while baking and that gives the cookie a softer texture, almost like a cross between a cookie and a little cake.

I actually came up with this recipe about a year ago and it has a bit of a funny story behind it. My boyfriend and I bought a scented candle and on the front of the candle jar, there was a sticker with a recipe for Apple Farmhouse cookies. I didn’t copy that recipe, but it definitely gave me the idea to try making my own version. I played around with it, tested things out and ended up with these cookies that we both loved.

The cookies themselves are really simple to make, but like most of my cookie recipes, they do need to chill in the fridge for at least 1 hour before baking. Chilling helps the flavors develop and it also keeps the dough from spreading too much in the oven.

I hope you give this recipe a try and love them as much as we do! :)

Frequently asked questions

1. How should I store the cookies once they’re baked? - These cookies keep best in an airtight container at room temperature for up to 3 days. Because of the apples, they’ll stay softer than your average cookie and storing them in a container helps lock in that moisture.

2. Can I freeze the cookie dough for later? - Yes you can. Shape the dough into balls, place them on a tray and let them firm up in the freezer before transferring them to a freezer bag. They’ll keep well for up to 1 month. When you’re ready to bake, just pop them onto a tray and bake straight from frozen, adding an extra minute or two to the baking time.

3. Do I really need to chill the dough? - Yes, chilling is important for this recipe. Because the apple releases moisture, skipping the chill time will make the dough too sticky to work with and cause the cookies to spread too much in the oven. That 1 hour in the fridge makes a big difference in how the cookies hold their shape and bake up properly.

4. Can I make the dough one day and bake the cookies the next? - Absolutely. In fact letting the dough rest overnight in the fridge can actually deepen the flavors and give you an even tastier cookie. Just be sure to cover the dough tightly so it doesn’t dry out.

5. What kind of apple works best for these cookies? - I used Pink Lady apples in this recipe and they worked great because they’re crisp, slightly tart and hold their shape while baking.

6. Why are my cookies so cakey instead of chewy? - The moisture from the apples creates a softer, more cake like texture. If you’d like them less cakey, you could reduce the apple slightly or make sure to dice it into very small pieces.

7. Can I leave out the oatmeal? - I wouldn’t recommend it, since the oatmeal adds texture and structure to balance out the moisture from the apples. Without it the cookies may not hold together properly.

8. Do I need to peel the apple before adding it? - I usually peel the apple for a softer texture, but if you don’t mind the skin you can leave it on.

Ingredients you will need for this recipe

For the cookies:

• Butter: Softened butter is key for proper creaming with the sugars.

• Light brown sugar: Adds moisture, chewiness and a subtle caramel flavor. You can substitute with all granulated sugar, but the cookies will be less soft and flavorful. Dark brown sugar gives a deeper flavor than light brown.

• Granulated sugar: Provides sweetness and helps with browning.

• Egg + egg yolk: Eggs provide structure and the extra yolk helps make the cookies softer.

• Vanilla extract: Enhances all the flavors in the cookies. Vanilla bean paste or ground vanilla powder works as a substitute for a more natural taste.

• Apple: I used Pink Lady Apples. Make sure the apple is finely diced to prevent soggy spots.

• Old fashioned rolled oats: Adds texture.

• All purpose flour: Provides structure to the cookies.

• Baking powder: Leavening agent that helps the cookies rise slightly and stay soft.

• Ground cinnamon: Adds warmth and classic fall flavor. Nutmeg or pumpkin pie spice can be used as a substitute for a slightly different spice profile.

For the cinnamon glaze:

• Powdered sugar: Provides sweetness and smooth texture for the glaze.

• Ground cinnamon: Adds warmth and complements the apple flavor.

• Milk: Thins the glaze to the right consistency. Any plant based milk works as a substitute.

Step by step instructions with photos

1. In a large bowl, mix together the softened butter with the granulated and the brown sugar.

2. Next mix in the egg, egg yolk and vanilla extract until well combined.

3. Add the flour, baking powder, cinnamon and oats, mixing until just combined. Do not overmix.

4. Lastly fold in the diced apples.

5. Scoop out 12 equal cookies onto a tray. (65g each)

6. Refrigerate for 1 hour!

7. Preheat your oven to 180•C

8. Place the cookies onto baking sheet lined with parchment paper and bake in the preheated oven for 12 minutes.

9. For the icing whisk together the powdered sugar with the cinnamom, then add the milk and mix until smooth.

10. Once the cookies have cooled down, spoon some glaze over them and enjoy :)

Yield: 12

Author: Angie

Print

With ImageWithout Image

Apple Oatmeal Cookies

These Apple Oatmeal cookies are cozy, soft and filled with chunks of apple in every bite. They’re more of a soft, cakey cookies rather than a chewy cookie. Perfect for fall but honestly good any time of year. This recipe makes a small batch, just right for sharing or enjoying with a cup of coffee or tea.

Prep time: 20 MinCook time: 12 MinInactive time: 1 HourTotal time: 1 H & 32 M

Ingredients

For the cookies

• 150g unsalted butter, softened - 2/3 cup
• 80g brown sugar - 1/4 cup + 1 teaspoon
• 100g granulated sugar - 1/2 cup
• 1 egg + 1 egg yolk
• 1 tsp vanilla extract
• 150g apple, peeled and finely diced - 2 apples
• 100g old fashioned rolled oats - 1 cup + 1/4 cup
• 200g all purpose flour - 1 cup + 1/2 cup + 2 tablespoons
• 4g baking powder - 1 teaspoon
• 1 teaspoon ground cinnamon

For the cinnamon glaze

• 60g (1/2 cup) powdered sugar mixed with 1 teaspoon of cinnamon and 2 tablespoons of milk

Instructions

1. In a large bowl, mix together the softened butter with the granulated and the brown sugar.
2. Next mix in the egg, egg yolk and vanilla extract until well combined.
3. Add the flour, baking powder, cinnamon and oats, mixing until just combined. Do not overmix.
4. Lastly fold in the diced apples.
5. Scoop out 12 equal cookies onto a tray. (65g each)
6. Refrigerate for 1 hour!
7. Preheat your oven to 180•C
8. Place the cookies onto baking sheet lined with parchment paper and bake in the preheated oven for 12 minutes.
9. For the icing whisk together the powdered sugar with the cinnamom, then add the milk and mix until smooth.
10. Once the cookies have cooled down, spoon some glaze over them and enjoy :)

Recommended Products

Bob's Red Mill Organic Oats Rolled Regular

OXO Good Grips Classic Swipe Ice Cream Scoop

Ice Cream Scoop, 3Pcs

Nutrition Facts

Calories

241

Fat

11 g

Sat. Fat

7 g

Carbs

32 g

Fiber

2 g

Net Carbs

39 g

Sugar

13 g

Protein

3 g

Sodium

41 mg

Cholesterol

44 mg

Did you make this recipe?

Tag @welcometo.angieskitchen on Instagram and hashtag it #welcometoangieskitchen