Apple Oatmeal Cookies
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These Apple Oatmeal Cookies have crisp edges, chewy centers and apple pieces in each bite! They’re perfectly spiced and so easy to make.
I had a clear vision in mind when I set out to make these Apple Oatmeal Cookies. I wanted them to be crisp on the outside with chewy centers (similar to my Chewy Oatmeal Chocolate Chip Cookies). The first test was the furthest thing from that. They were soft and cakey because the apples added too much moisture to the dough. To combat this, I increased the dry ingredients and switched the eggs to egg yolks which still provide structure without making the cookies cakey. They came out exactly as I imagined!
These Apple Oatmeal Cookies are not cakey AT ALL! They have perfectly crisp exteriors with soft, chewy centers. They’re full of cinnamon, nutmeg, and plenty of apple pieces in every bite! Plus they’re super easy to make because they’re made without an electric mixer and require no chill time. They will become your new favorite fall cookie!
Looking for more apple recipes? Try my Apple Cinnamon Cupcakes, Brown Butter Apple Blondies or Caramel Apple Crumb Cake!
Why You’ll Love These Apple Oatmeal Cookies
- No stand/hand mixer required to make them thanks to the melted butter.
- No chill time. Just scoop and bake the dough right away!
- So chewy thanks to the rolled oats, melted butter and egg yolks.
- Perfect for fall with plenty of spices and apples in each bite!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Rolled oats – (also called old fashioned oats) makes the cookies chewy and gives them their oat flavor. Do not substitute with instant oats, quick oats or steel cut oats because it will change the texture of the cookies.
Baking soda – helps the cookies spread. Do not use baking powder!
Butter – provides flavor and structure. Melting the butter helps make the oatmeal cookies extra chewy. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Egg yolks – binds the ingredients and provides structure without making the cookies cakey.
Cinnamon, nutmeg, vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Apples – Granny Smith is my go-to but you can whatever kind of apple you prefer. See below for more apple suggestions.
How To Make Apple Oatmeal Cookies
1. In a medium bowl combine the all-purpose flour, rolled oats, cinnamon, baking soda, salt and nutmeg. Set aside.
2. In a large bowl combine the melted butter, brown sugar and granulated sugar.
3. Whisk the egg yolks and vanilla extract into the butter sugar mixture.
4. Add the dry ingredients all at once and fold until almost combined (there should still be streaks of flour). Then add the diced apples and mix until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets then slightly flatten the cookies with the palm of your hand (be sure to adjust the baking time if your cookies are smaller/larger).
6. Bake at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Apple Oatmeal Cookies are best enjoyed the day they’re made but can be stored in an airtight container at room temperature for up to 3 days.
Pro Tips For Apple Oatmeal Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the diced apples. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
- If your cookies come out a little misshaped you can use a cookie cutter to reshape them immediately after removing them from the oven. I like this set of round cookie cutters.
Frequently Asked Questions
What Kind of Apple Should I Use?
Granny Smith apples are my go-to for baking because they hold up well in the oven. I also like the contrast between the tart apples and the sweet cookies.
Some other great apples for baking are Braeburn, Honeycrisp, or Cortland. It’s important not to use soft apples like McIntosh because they get really mushy when baked.
What Kind of Oats Are Best For Oatmeal Cookies?
Rolled oats (also called old fashioned oats) are best for oatmeal cookies to give them their chewy texture. Do not substitute with instant oats, quick oats or steel cut oats because it will change the texture of the cookies.
More Fall Cookie Recipes To Try
- Maple Cookies with Maple Icing
- Pumpkin White Chocolate Chip Cookies
- Brown Butter Snickerdoodle Cookies
- Almond Butter Blossoms
- Pumpkin Cookies with Cream Cheese Frosting
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Apple Oatmeal Cookies
Equipment
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 270 g (2 1/4 cups) all-purpose flour
- 180 g (2 1/4 cups) rolled oats
- 1 ½ tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp nutmeg
- 226 g (1 cup) unsalted butter, melted
- 150 g (3/4 cup) brown sugar
- 150 g (3/4 cup) granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 apples peeled and diced small
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl combine the all-purpose flour, rolled oats, cinnamon, baking soda, salt and nutmeg. Set aside.
- In a large bowl combine the melted butter, brown sugar and granulated sugar.
- Whisk the egg yolks and vanilla extract into the butter sugar mixture.
- Add the dry ingredients all at once and fold until almost combined (there should still be streaks of flour). Then add the diced apples and mix until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets then slightly flatten the cookies with the palm of your hand (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Apple Oatmeal Cookies are best enjoyed the day they’re made but can be stored in an airtight container at room temperature for up to 3 days.
Can you make these into bars?
Hi Shirley! I haven’t personally tried making these into bars but I don’t see why it wouldn’t work. I recommend baking the whole recipe in a greased and parchment lined 9×13 inch pan or half the recipe in an 8×8 inch pan. Bake at 350°F and start checking if they’re ready after 20 minutes. Let me know how it goes if you try it! 🙂