Why You’ll Love This Apple Cinnamon Oat Cookies
- They’re secretly wholesome. With a base of rolled oats and a generous amount of fresh apple, these cookies feel like a treat you can feel good about. They’re packed with fiber and have a lovely, substantial texture that keeps you satisfied.
- The aroma is pure magic. Honestly, the scent of these cookies baking is half the reward. The warm cinnamon and sweet apple filling your kitchen is an experience in itself—it’s instant comfort food.
- They have the perfect chewy texture. The trick is in the balance of wet and dry ingredients. You’ll get a cookie that’s soft and chewy in the center with just a hint of crispness around the edges. No cakey or dry cookies here!
- They’re incredibly versatile. Feel like adding nuts or a drizzle of icing? Go for it. This recipe is a fantastic canvas for your own creative twists, making it a staple you’ll come back to again and again.
Ingredients & Tools
- 1 large egg, at room temperature
- 115 g (1/2 cup) unsalted butter, melted and slightly cooled
- 100 g (1/2 cup) light brown sugar, packed
- 50 g (1/4 cup) granulated sugar
- 1 tsp vanilla extract
- 120 g (1 cup) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 120 g (1 1/4 cups) old-fashioned rolled oats
- 1 medium apple (about 150g), peeled, cored, and finely diced
Tools: A large mixing bowl, a whisk, a spatula, a baking sheet, and parchment paper or a silicone baking mat.
Using room temperature egg is key here—it blends seamlessly into the melted butter and sugar without seizing up. And don’t skip the brown sugar; its molasses notes are what give these cookies their deep, caramel-like flavor and chewy texture. A little goes a long way.
Serves: 12 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best apple to use? You want an apple that holds its shape when baked. Granny Smith adds a nice tartness, but Honeycrisp or Pink Lady are fantastic for a sweeter, still-firm result. Avoid very soft apples like Red Delicious—they’ll turn to mush.
- Why melt the butter? Melted butter creates a denser, chewier cookie compared to creamed butter, which tends to be cakier. Letting it cool slightly is crucial so it doesn’t cook the egg when you mix it in.
- Don’t overmix the dough. Once you add the flour and oats, mix just until no dry streaks remain. Overmixing develops gluten and can lead to tough cookies. A few lumps are perfectly fine!
- The importance of a good rest. If you have an extra 10 minutes, let the dough sit after mixing. This allows the oats to absorb some of the moisture, resulting in a thicker, even chewier cookie. It’s a pro move, honestly.
How to Make Apple Cinnamon Oat Cookies
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. This is non-negotiable for easy cleanup and preventing the bottoms from browning too quickly. While the oven heats up, peel, core, and finely dice your apple. You’ll notice that smaller pieces distribute more evenly throughout each cookie.
Step 2: In your large mixing bowl, whisk together the melted (and slightly cooled) butter, brown sugar, and granulated sugar. Whisk for a good minute—you want it to be well combined and smooth. Then, add the room-temperature egg and vanilla extract. Whisk again until the mixture is pale and fully emulsified; it should look glossy and thick.
Step 3: Now, switch to a spatula. Add the flour, baking soda, cinnamon, and salt right on top of the wet ingredients. Gently fold everything together. You’re not looking for perfection here, just until the flour is mostly incorporated. Then, add the rolled oats and diced apple. Fold gently until you have a cohesive, slightly sticky dough with no dry pockets of flour.
Step 4: This is the optional but highly recommended resting step. Let the dough sit for 10 minutes. You’ll see it thicken up a bit as the oats hydrate. Meanwhile, your oven should be perfectly preheated.
Step 5: Using a cookie scoop or two spoons, portion the dough into about 2-tablespoon-sized balls. Place them on the prepared baking sheet, leaving about 2 inches between each one—they will spread a little as they bake. You can gently press them down slightly if you prefer a flatter cookie.
Step 6: Bake for 10-12 minutes. The trick is to take them out when the edges are golden brown but the centers still look a little soft and underdone. They’ll continue to cook on the hot baking sheet. Let them cool on the sheet for at least 5 minutes before transferring them to a wire rack to cool completely. This patience is rewarded with the perfect chewy texture.
Serving Suggestions
Complementary Dishes
- A sharp cheddar cheese plate — The classic pairing of apple and cheese is a winner. The salty, sharp cheese beautifully contrasts the sweet, spiced cookies.
- A bowl of vanilla bean Greek yogurt — For a fantastic breakfast or snack, crumble a cookie over the top. The tangy yogurt and sweet cookie create a perfect balance.
Drinks
- Hot chai tea latte — The spices in chai are a natural companion to the cinnamon in the cookies, making for a wonderfully cozy experience.
- A glass of cold milk — It’s a classic for a reason. The creaminess is the perfect partner to the chewy, spiced oats and apple.
Something Sweet
- Warm caramel sauce for dipping — If you want to turn these into a decadent dessert, a little bowl of warm caramel takes them to another level.
- A simple vanilla ice cream — Place a warm cookie underneath a scoop for an instant, easy apple-cinnamon à la mode situation.
Top Mistakes to Avoid
- Mistake: Using an apple that’s too watery. This can make your dough too wet, leading to cookies that spread excessively and steam instead of bake properly. Stick to firmer varieties.
- Mistake: Not letting the melted butter cool. Adding a hot liquid to your egg and sugar will partially cook the egg, creating a weird, scrambled texture in your dough. A few minutes of patience makes all the difference.
- Mistake: Overbaking. I’ve messed this up before too—it’s so tempting to leave them in until they look totally firm. But trust me, pulling them out when the centers look soft is the secret to a chewy, not crunchy, cookie.
- Mistake: Skipping the salt. Salt isn’t just for savory food; it’s crucial for balancing the sweetness and making the cinnamon flavor pop. Don’t leave it out!
Expert Tips
- Tip: Grate a little nutmeg into the dough. It’s a small addition, but nutmeg has an incredible affinity with both apple and cinnamon, adding a warm, aromatic depth that feels really special.
- Tip: Toast your oats. For a nuttier, deeper flavor, spread your rolled oats on a baking sheet and toast them in the preheating oven for 5-7 minutes before adding them to the dough. Let them cool slightly first.
- Tip: Add a texture contrast. Stir in 1/2 cup of chopped walnuts or pecans with the oats and apple. The crunch provides a lovely contrast to the soft, chewy cookie base.
- Tip: Make them uniform. Using a cookie scoop isn’t just for neatness; it ensures all your cookies bake at the same rate, so you don’t end up with some burnt and some underdone.
FAQs
Can I make these cookies gluten-free?
Absolutely! The recipe is very adaptable. Simply swap the all-purpose flour for a 1:1 gluten-free baking blend. Just make sure your oats are certified gluten-free, as oats are often processed in facilities that also handle wheat. The texture might be a tiny bit more crumbly, but they’ll still be delicious and chewy.
How should I store these cookies?
Once completely cooled, store them in an airtight container at room temperature. They’ll stay soft and fresh for about 4-5 days. If you want to keep them longer, you can freeze the baked cookies for up to 3 months. Thaw at room temperature whenever a cookie craving strikes.
Can I freeze the cookie dough?
Yes, and I highly recommend it for fresh-baked cookies on demand! Scoop the dough balls onto a parchment-lined sheet and freeze them solid. Then, transfer the frozen dough balls to a freezer bag. You can bake them directly from frozen, just add 1-2 minutes to the baking time. No need to thaw.
My cookies spread too much. What happened?
This usually points to the butter being too warm when mixed, or the dough being too wet. Did you let the melted butter cool? Was your apple very juicy? Next time, you can also try chilling the shaped dough balls for 20-30 minutes before baking—this helps firm up the butter and prevents spreading.
Can I use quick oats instead of old-fashioned rolled oats?
You can, but the texture will be different. Quick oats are cut smaller and absorb more moisture, resulting in a denser, less chewy cookie with less distinct oat texture. Old-fashioned rolled oats give a much better, heartier result, so I’d stick with those if you can.
Apple Cinnamon Oat Cookies
Bake the ultimate cozy treat with these easy Apple Cinnamon Oat Cookies! Chewy, wholesome, and ready in 30 minutes. Perfect for breakfast or a sweet snack.
Ingredients
Ingredients
-
1 large egg (at room temperature)
-
115 g unsalted butter (melted and slightly cooled)
-
100 g light brown sugar (packed)
-
50 g granulated sugar
-
1 tsp vanilla extract
-
120 g all-purpose flour
-
1/2 tsp baking soda
-
1/2 tsp ground cinnamon
-
1/4 tsp salt
-
120 g old-fashioned rolled oats
-
1 medium apple (peeled, cored, and finely diced)
Instructions
-
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. This is non-negotiable for easy cleanup and preventing the bottoms from browning too quickly. While the oven heats up, peel, core, and finely dice your apple. You'll notice that smaller pieces distribute more evenly throughout each cookie.01
-
In your large mixing bowl, whisk together the melted (and slightly cooled) butter, brown sugar, and granulated sugar. Whisk for a good minute—you want it to be well combined and smooth. Then, add the room-temperature egg and vanilla extract. Whisk again until the mixture is pale and fully emulsified; it should look glossy and thick.02
-
Now, switch to a spatula. Add the flour, baking soda, cinnamon, and salt right on top of the wet ingredients. Gently fold everything together. You're not looking for perfection here, just until the flour is mostly incorporated. Then, add the rolled oats and diced apple. Fold gently until you have a cohesive, slightly sticky dough with no dry pockets of flour.03
-
This is the optional but highly recommended resting step. Let the dough sit for 10 minutes. You'll see it thicken up a bit as the oats hydrate. Meanwhile, your oven should be perfectly preheated.04
-
Using a cookie scoop or two spoons, portion the dough into about 2-tablespoon-sized balls. Place them on the prepared baking sheet, leaving about 2 inches between each one—they will spread a little as they bake. You can gently press them down slightly if you prefer a flatter cookie.05
-
Bake for 10-12 minutes. The trick is to take them out when the edges are golden brown but the centers still look a little soft and underdone. They'll continue to cook on the hot baking sheet. Let them cool on the sheet for at least 5 minutes before transferring them to a wire rack to cool completely. This patience is rewarded with the perfect chewy texture.06
