Apple Oatmeal Cookies
These soft and chewy apple oatmeal cookies are loaded with fresh apples, cinnamon, and nutmeg. They’re a perfect sweet treat this fall season!
Servings: 19 cookies
Ingredients
- 2 cups old fashioned rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice optional
- ½ cup unsalted butter equiv. to 1 stick, softened to room temperature
- ½ cup dark brown sugar can substitute light brown sugar
- ¼ cup granulated white sugar
- 1 egg room temperature
- 1 Tablespoon vanilla extract
- ½ cup Apples peeled, cored, and ¼ inch diced
Instructions
- In a medium bowl, mix together the oats, flour, baking soda, salt, cinnamon, nutmeg, and all spice (if using). Set aside.
- In a large mixing bowl add the softened butter, brown sugar, and granulated sugar. Using an electric mixer, cream butter and sugar until well combined.
- Add the egg and vanilla to the mixing the bowl. Continue to mix until well combined.
- Slowly add the flour mixture on low speed and mix until just combined and no more flour streaks. Stir in the diced apples with a spoon or spatula and mix until well incorporated.
- Cover and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F. Remove dough from the refrigerator. Prepare two baking pans with parchment paper.
- Scoop dough using a medium cookie scoop, or ~2 tablespoons at a time. Roll into a ball and drop onto the prepared baking pans. Gently press down with your hand to flatten each ball of cookie dough slightly. If the apples start to come out, just gently press them back in.
- Bake in the oven for 14-15 minutes until top is lightly golden. Remove from the oven and let cool on baking pan for five minutes. Then transfer to a wire rack to cool completely.
- Once cooled completely, store the cookies in an airtight container.
Nutrition Facts
per cookie (based on 19 cookies)
131 Calories, 5 gram fat, 2 gram protein, 18 gram total carbohydrate, 1 grams of fiber, 7 grams sugar, 37 mg sodium
Notes
- I suggest waiting to cut the apple until you have separately mixed the dry and wet ingredients in different bowls. This way it will prevent it from turning brown. - Use rolled old fashioned oats instead of quick oats in this recipe. Rolled oats will offer the best texture and perfect chewy consistency. - Any apple variety will work fine because the cook time isn’t very long for them to become too mushy. Some great options include: fuji, granny smith, honey crisp, gala - Dice the apple very small so that they will bake and become tender but also lend apple flavor in each bite. - Don’t skip the chill time! If you skip the 30-minute chill time the cookie will spread too much in the oven leaving you with a larger, thinner cookie with a crispier texture.
- I suggest waiting to cut the apple until you have separately mixed the dry and wet ingredients in different bowls. This way it will prevent it from turning brown. - Use rolled old fashioned oats instead of quick oats in this recipe. Rolled oats will offer the best texture and perfect chewy consistency. - Any apple variety will work fine because the cook time isn’t very long for them to become too mushy. Some great options include: fuji, granny smith, honey crisp, gala - Dice the apple very small so that they will bake and become tender but also lend apple flavor in each bite. - Don’t skip the chill time! If you skip the 30-minute chill time the cookie will spread too much in the oven leaving you with a larger, thinner cookie with a crispier texture.