Apple Cinnamon Oatmeal Cookies Recipe
Apple Cinnamon Oatmeal Cookies bake up soft and chewy with just the right amount of spice. They’re a seasonal favorite for quiet weekends or a slow afternoon at home.
Servings: 24 Cookies
Calories: 172kcal
Ingredients
- 1/2 c. 1 stick unsalted butter room temperature
- 1/2 c. brown sugar packed
- 2 tbsp. granulated sugar
- 1 teaspoon vanilla extract
- 1 medium apple grated and liquid squeezed*
- 1 large 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
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line baking sheets with parchment paper or silicone baking mats, and 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-sized mixing bowl, combine flour, oats, baking soda, apple pie spice, cinnamon, and salt. Whisk to combine. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand mixer and fold in cinnamon chips.
- Using a standard-sized cookie scoop, place balls of chilled cookie 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 the cookies from the oven and allow them to cool on the sheets for 3–4 minutes before transferring to a wire rack to cool completely.
Notes
*I used a box grater on the large side to grate the apple, then squeezed out most of the juice (you can save or discard it). I ran my chef’s knife over the squeezed apple a few times to make it more finely chopped.
To STORE these Cinnamon Spice Oatmeal Cookies, let them cool completely and place in an airtight container at room temperature for up to 4 days. For longer storage, FREEZE them in a single layer on a baking sheet, then transfer to a zip-top freezer bag for up to 2 months.
To REHEAT, thaw at room temperature or warm briefly in the microwave for 8–10 seconds to bring back the soft, fresh-baked texture.
Nutrition
Serving: 1cookie | Calories: 172kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 54mg | Potassium: 103mg | Fiber: 2g | Sugar: 8g | Vitamin A: 141IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg
