These thick, soft, and chewy apple oatmeal cookies are guaranteed to be your new favorite cookie for fall!
Do you ever have those days where you feel like nothing is working in your favor? I think I can honestly say that I felt this way this past weekend. I went to the store early to get some groceries and got to work in the kitchen testing recipes. After a few failed recipe attempts, I was about to throw in the towel when I saw a few apples and a container of oats sitting on my kitchen counter.
My mind immediately went back to the delicious Apple Spice Whoopie Pies my friend Michelle posted and these Cinnamon Caramel Apple Cookies another friend Jess posted. I immediately knew that an apple oatmeal cookie had to happen and immediately.
I quickly gathered some oatmeal cookie ingredients and made a batch, then tossed in some chopped apple. Once these came out of the oven, I felt like I finally had a winning recipe. But once I took a bite of the cookies? I immediately knew I had a winning recipe!
I won’t admit how many cookies I actually ate, but lets just say I had to take the rest to work to get them out of the house as quickly as possible. The verdict? Everyone else loved them too!
Just like some of my other cookie recipes, I let the dough chill in the refrigerator for about 30 minutes. Not only does it make the dough a bit easier to work with, but the cookies also bake up thicker too.
I usually bake most of my cookies for about 10 minutes, but I found that these need to bake just a bit longer (mine were perfect right at 13 minutes). But no worries about over baking these, the chopped apple in these cookies helps to keep them super soft for several days!
Apple Oatmeal Cookies
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 3/4 cup (175 grams) old-fashioned rolled oats
- 1 medium apple (120 grams) peeled, cored, and chopped into small pieces
In a large bowl, mix together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until smooth. Add in the egg and vanilla, making sure to mix well after each ingredient.
Slowly add the dry ingredients to the wet ingredients and mix until just combined. Mix in the oats, then the chopped apple until fully combined.
Cover and refrigerate the dough for at least 30 minutes.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silipat mat.
Remove the dough from the refrigerator and scoop two tablespoon sized pieces of dough onto the prepared baking sheets.
Baked at 350 for 12-14 minutes.
Remove from the oven and allow to cool on the baking sheet for about 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Store cookies in an airtight container on the counter for up to 2-3 days.