Apple Cinnamon Oatmeal Cookies
Soft, chewy apple cinnamon oatmeal cookies. These perfectly spiced cookies are bound to be a fall favorite!
I grew up making oatmeal cookies with my mom. So when our daughter asked if she could make some with me, I was more than a little excited. We went in our pantry searching for raisins but came up short. Instead, we found a bag of mint chips and bag of cinnamon chips. We used the later!
Our counter was full of apples so it seemed like a pretty amazing combo, and let me tell you, it was! I’ve never had an apple cinnamon oatmeal cookie before so I can’t really compare these to anything, but they are simply THE BEST! They came out of the oven smelling like heaven. I couldn’t resist sampling one.
Yes, they have butter in them. I try to space out dairy recipes so I can sample them every few days (slowly reintroducing it back into my diet in various ways to see if our baby can handle it).
He didn’t seem to be bothered by these so it was a win all around! Cookies for everyone!
For the dough, you’ll need to peel a medium apple and grate it. Then squeeze out the liquid (you can save it or discard it) so that the cookies aren’t overly wet. Too much moisture will make the cookies spread and become flat. Then give the grated apples a few rough chops with a knife. I find it helps yield the best texture. Bits of apple instead of long strings.
A combo of cinnamon and apple pie spice give these cookies their wonderful flavor. I highly recommend grabbing a little container of apple pie spice AND pumpkin pie spice if you don’t already have them in your spice cabinet. They’re fall baking staples!
After the dough is mixed up, fold in the cinnamon chips. You can find them in most well stocked grocery stores. Hershey’s is the brand I used, you can also buy generic chips in bulk online.
This recipe doesn’t require dough chilling, however, you may want to let the dough rest on the counter for a few minutes before baking. This will allow the oats to absorb the moisture from the apples and butter.
Use a standard size cookie scoop to form even balls of cookie dough. Bake until golden brown on the edges, about 10-12 minutes. The centers will still look soft but they will set as they cool.
These irresistible apple cinnamon oatmeal cookies are going to be your go-to fall cookie. Easy, full of wonderful spice without being overpowering, loaded with bits of apple and sweet cinnamon chips. They are perfect for lunch boxes, an after school treat, holiday parties or cookie exchanges.
Have you baked with cinnamon chips before? What’s your favorite way to use them? Leave a comment below!
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- 1/2 c. (1 stick) unsalted butter, room temperature
- 1/2 c. brown sugar, packed
- 2 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1 medium apple, grated and liquid squeezed *SEE NOTES
- 1 egg
- 3/4 c. + 2 tbsp. all-purpose flour
- 1 1/4 c. old fashioned oats
- 1/3 c. quick rolled oats
- 1/2 tsp. baking soda
- 1/2 tsp. apple pie spice
- 1/4 tsp. cinnamon
- 1/4 tsp. coarse kosher sea salt
- 1/3 c. cinnamon chips
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats, set aside.
- In a medium mixing bowl with a hand mixer or the bowl of a stand mixer, beat together butter, sugars and vanilla extract for 2-3 minutes. Add the apple, then the egg. Mix until combined, about 30 seconds.
- In a medium size mixing bowl, combine flour, oats, baking soda, apple pie spice, cinnamon, and salt. Whisk to combine. With mixing speed on low, gradually add dry ingredients, mixing until no flour pockets remain. Remove bowl from stand and fold in cinnamon chips.
- Using a standard size cookie scoop, place balls of chilled dough onto the prepared cookie sheets. Place in the oven and bake for 10-12 minutes, or until the edges of the cookies begin to turn golden brown in color. The centers should look slightly underbaked, they will firm up once cooled.
- Remove from oven and allow cookies to cool on sheets for 3-4 minutes before transferring to a wire rack to cool completely.
*I used a box grater on the large setting to grate the apple. Then I squeezed the majority of the juice out (you can save it or discard it). I ran my chef's knife over the squeezed apples a few times to make them smaller and less stringy.