These Apple Oatmeal Cookies are packed with chunks of sweet apples and spiced with cinnamon, cloves and ginger. Perfect fall dessert for apple fans!
Oatmeal cookies are always a hit here. We love Pumpkin Oatmeal Cookies as well as the Chewy M&M Oatmeal Cookies.
Embrace Autumn Flavors with Homemade Apple Oatmeal Cookies
As the leaves begin to turn and a crispness fills the air, there’s no better way to welcome the autumn season than with the comforting aroma of freshly baked goods. While pumpkin desserts often steal the spotlight, it’s time to shift our attention to another seasonal superstar: apples! These homemade Apple Oatmeal Cookies, generously spiced with cinnamon, cloves, and ginger, are the quintessential fall treat. They offer a delightful blend of chewy texture, tender apple chunks, and aromatic spices that truly capture the essence of the season.
Imagine biting into a soft, thick cookie, where each mouthful is a symphony of flavors – the natural sweetness of apples mingling with the warm embrace of autumnal spices, all grounded by the wholesome chewiness of oats. These aren’t just any cookies; they are an experience, a cozy hug in edible form. Easy to make and incredibly satisfying, these apple oatmeal cookies are destined to become a staple in your fall baking repertoire. Whether you’re baking for family, friends, or simply treating yourself, these cookies are guaranteed to be a hit!
Why You’ll Love These Apple Oatmeal Cookies
There’s a special magic to Apple Oatmeal Cookies that sets them apart. Here’s why this recipe will quickly become a favorite:
- Perfectly Spiced: Our blend of cinnamon, cloves, and ginger creates a warm, inviting flavor profile that complements the apples beautifully without overpowering them. It’s the taste of autumn in every bite.
- Irresistibly Chewy Texture: Thanks to the old-fashioned oats and the perfect balance of ingredients, these cookies boast a wonderfully chewy texture that’s satisfying and comforting. They’re thick enough to feel substantial but soft enough to melt in your mouth.
- Bursting with Apple Flavor: We pack these cookies with real apple chunks, ensuring that you get a juicy burst of fresh apple with every bite. Using the right apple variety is key to achieving this delightful balance.
- Simple to Make: Forget the stand mixer! This recipe is designed for ease, requiring just a bowl and a whisk for most steps. It’s perfect for bakers of all skill levels, from beginners to seasoned pros.
- Customizable: While delicious on their own, these cookies are also a fantastic canvas for your creativity. Feel free to add chopped nuts, raisins, or dried cranberries to enhance their flavor and texture even further.
- Ideal for Any Occasion: Whether it’s a cozy evening at home, a fall gathering, or a thoughtful gift, these cookies fit perfectly. They’re robust enough to travel and always a welcome treat.
Essential Ingredients for Delicious Apple Oatmeal Cookies
Crafting the perfect batch of Apple Oatmeal Cookies starts with selecting high-quality ingredients. Each component plays a vital role in achieving that signature taste and texture. Here’s what you’ll need, along with a few notes on why they’re important:
- Old-Fashioned Oats: These are crucial for the chewy texture and hearty structure of the cookies. Avoid instant or quick oats, as they can result in a different consistency.
- Granny Smith Apples: While other apples can work, Granny Smiths are fantastic for baking due to their firm texture and tartness, which balances the sweetness of the cookie dough and prevents them from becoming mushy.
- All-Purpose Flour: The foundational dry ingredient, providing structure to our cookies.
- Baking Soda & Baking Powder: A combination of leavening agents ensures your cookies rise beautifully and achieve that soft, slightly airy interior.
- Salt: A pinch of salt enhances all the other flavors, bringing out the sweetness and spice.
- Ground Cinnamon, Cloves, & Ginger: The star spices that give these cookies their signature fall flavor. Feel free to adjust quantities to your preference or substitute with a pumpkin pie spice blend.
- Unsalted Butter: Melted butter contributes to the moist, tender crumb and rich flavor. Ensure it’s cooled slightly before mixing with other wet ingredients.
- Brown Sugar: Packed brown sugar adds moisture, chewiness, and a lovely molasses undertone that pairs wonderfully with the apples and spices.
- Granulated Sugar: Provides sweetness and helps with the spread and crispness around the edges of the cookies.
- Large Egg: Acts as a binder, holding the ingredients together and contributing to the cookie’s structure and richness. Make sure it’s at room temperature for better emulsion with other ingredients.
- Vanilla Extract: Pure vanilla extract deepens the overall flavor profile, adding a sweet, aromatic touch.
- Lemon Juice: A small amount of lemon juice tossed with the chopped apples prevents them from browning and adds a subtle bright note, enhancing the apple flavor.
Step-by-Step Guide to Baking Apple Oatmeal Cookies
Making these Apple Oatmeal Cookies is a straightforward and enjoyable process. You won’t need any fancy equipment – just a few basic kitchen tools and a desire for deliciousness!
Step 1: Prepare Your Apples and Dry Ingredients
Begin by peeling, coring, and finely chopping your Granny Smith apples into small, uniform cubes. The size of the apple pieces matters; aim for about ¼ to ½ inch chunks so they distribute evenly and soften nicely during baking. Once chopped, toss the apple pieces immediately with a teaspoon of fresh lemon juice. This simple step is vital for preventing the apples from browning and helps to brighten their natural flavor. Next, in a large mixing bowl, combine your dry ingredients: the old-fashioned oats, all-purpose flour, baking powder, baking soda, and salt. Give them a good whisk to ensure they are thoroughly combined. Finally, add your chopped, lemon-juiced apples to this dry mixture, along with your ground cinnamon, cloves, and ginger. Toss everything together gently. Coating the apples in the dry mixture helps prevent them from sinking to the bottom of the cookies and ensures even distribution of both apples and spices.
Step 2: Mix the Wet Ingredients for the Cookie Dough
In a separate medium-sized bowl, melt your unsalted butter. It’s important to allow the melted butter to cool completely to room temperature before proceeding. This prevents it from scrambling the egg or melting the sugar crystals too quickly, which can affect the final texture of your cookies. Once cooled, add both the brown sugar and granulated sugar to the melted butter. Whisk these together vigorously for about 30 seconds, or until the mixture becomes lighter in color and creamy. This aeration helps create a softer, chewier cookie. Finally, crack in your large, room-temperature egg and add the pure vanilla extract. Whisk again until everything is well combined and smooth. Room temperature egg ensures better emulsification with the butter and sugar, leading to a more uniform dough.
Step 3: Combine All Ingredients to Form the Dough
Now it’s time to bring everything together. Pour the wet butter-sugar-egg mixture over the dry ingredients (which already contain your spiced apples). Using a sturdy spatula or wooden spoon, gently stir everything together until just combined. Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, leading to tougher cookies. Stir until there are no dry streaks of flour remaining, but stop as soon as it comes together. You’ll have a thick, fragrant cookie dough studded with delicious apple pieces.
Step 4: Chill, Scoop, and Bake Your Cookies
This step is often overlooked but is crucial for the best results: chilling the dough. Cover your bowl of cookie dough with plastic wrap and place it in the refrigerator for at least 1 hour, or ideally 2 hours. Chilling the dough solidifies the butter, which helps prevent the cookies from spreading too much in the oven, resulting in thicker, chewier cookies. It also allows the flavors to meld beautifully. While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Once chilled, scoop out 2-tablespoon sized balls of cookie dough. Roll them gently in your hands to form neat balls, then place them on the prepared baking sheet, ensuring you leave about 2 inches of space between each cookie to allow for spreading. Bake for 10 to 14 minutes, or until the edges are golden brown and the centers are just set. Baking time can vary depending on your oven, so keep an eye on them. For an extra chewy cookie, you might find 12-14 minutes to be perfect. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking.
Expert Tips for Perfect Apple Oatmeal Cookies
Achieving bakery-quality Apple Oatmeal Cookies at home is easier than you think with these expert tips:
- Measure Flour Accurately: Proper flour measurement is key to cookie texture. Always fluff your flour with a spoon in its container before gently spooning it into a dry measuring cup. Level off the top with a straight edge (like the back of a knife) without packing it down. Never dunk your measuring cup directly into the flour bag, as this compacts it and can lead to too much flour, resulting in dry, crumbly cookies.
- Choose the Right Apples: While I prefer Granny Smith apples for their tartness and ability to hold their shape during baking, other firm, crisp apple varieties like Honeycrisp, Fuji, or Braeburn will also work wonderfully. Avoid overly soft or mealy apples.
- Customize Your Spices: The combination of cinnamon, cloves, and ginger creates a classic fall flavor. However, feel free to experiment! A pinch of nutmeg or allspice can be lovely additions, or you can simplify by using an equal amount of pre-mixed pumpkin pie spice.
- Don’t Skip the Dough Chilling: This is perhaps the most important tip for thick, chewy cookies. Chilling the dough allows the butter to re-solidify, which slows down the cookie’s spread in the oven. It also gives the oats a chance to absorb moisture from the dough, leading to a chewier texture, and allows the flavors to deepen. If you bake the dough immediately, your cookies will likely be flatter and spread more. For an even richer flavor, you can chill the dough overnight.
- Room Temperature Ingredients: Ensure your egg is at room temperature. This helps it emulsify better with the melted butter and sugars, creating a smoother, more uniform dough. If you forget to take your egg out, place it in a bowl of warm water for 5-10 minutes.
- Avoid Overmixing: Once you combine the wet and dry ingredients, mix only until no dry streaks of flour are visible. Overmixing develops gluten, which can make your cookies tough.
- Use a Cookie Scoop: For perfectly uniform cookies that bake evenly, a cookie scoop is your best friend. A 2-tablespoon scoop (often labeled as #30 or #40) is ideal for this recipe.
- Baking Sheet and Parchment Paper: Always line your baking sheets with parchment paper or a silicone baking mat. This prevents sticking, ensures even baking, and makes cleanup a breeze.
- Don’t Overbake: Cookies continue to cook slightly even after they’re removed from the oven. For chewy cookies, remove them when the edges are set and lightly golden, but the centers still look slightly soft. They will firm up as they cool.
Storing and Freezing Apple Oatmeal Cookies
Proper storage is essential to keep your delicious Apple Oatmeal Cookies fresh and moist for as long as possible.
Storing Baked Cookies
Once completely cooled, store your baked cookies in an airtight container at room temperature. To prevent them from drying out and to maintain their soft, chewy texture, you can add a slice of plain bread or a half-eaten apple (though not with these already apple-filled cookies, as it might add too much moisture) to the container. The bread will absorb excess moisture from the cookies and keep them softer for longer. They will stay fresh for up to 3-5 days.
Freezing Cookie Dough for Later
Yes, you can absolutely freeze this cookie dough for future cravings! This is a fantastic time-saver for fresh, warm cookies anytime. Here’s how:
- Scoop and Freeze: Once you’ve prepared the dough and chilled it slightly (as directed in the recipe), scoop it into 2-tablespoon sized balls, just as you would for baking.
- Flash Freeze: Place these dough balls on a large baking sheet lined with parchment paper, ensuring they don’t touch each other. Freeze for about 1-2 hours, or until the dough balls are solid.
- Transfer to Freezer Bag: Once solid, transfer the frozen cookie dough balls to a freezer-safe zip-top bag or airtight container. Label with the date and baking instructions. They can be stored in the freezer for up to 3-4 months.
- Bake from Frozen: When you’re ready to bake, there’s no need to fully thaw the dough. Simply preheat your oven as directed (350°F / 175°C). Place the frozen dough balls on a prepared baking sheet, spacing them out. You might need to add an extra 2-4 minutes to the baking time (totaling 12-16 minutes), but otherwise, bake as directed in the recipe. This method yields wonderfully fresh-tasting cookies with minimal effort!
Frequently Asked Questions About Apple Oatmeal Cookies
- Can I use quick oats instead of old-fashioned oats?
- While quick oats can be used in a pinch, old-fashioned (rolled) oats are highly recommended for their superior chewy texture. Quick oats are thinner and more processed, which can lead to a less chewy and potentially drier cookie.
- My cookies spread too much. What went wrong?
- Several factors can cause cookies to spread excessively. The most common culprit is warm butter or an unchilled dough. Ensure your melted butter is fully cooled, and never skip the 1-2 hour chilling time for the dough. Too much butter or not enough flour can also contribute. Make sure you’re measuring your flour accurately!
- Can I add nuts or dried fruit to the recipe?
- Absolutely! Chopped walnuts or pecans would be a delicious addition, adding another layer of texture and flavor. Raisins or dried cranberries would also work wonderfully, adding a touch of sweetness and chewiness. Fold them into the dough with the apples and dry ingredients.
- How ripe should the apples be?
- It’s best to use crisp, firm apples. Overly ripe or soft apples can release too much moisture during baking, making your cookies soggy. Choose apples that are firm to the touch.
- What’s the best way to chop the apples?
- Aim for small, uniform ¼ to ½ inch dice. This ensures they cook evenly and integrate well into the cookie dough without creating large, awkward lumps.
- How do I know when the cookies are done?
- Look for golden-brown edges and centers that appear set but still slightly soft. They will continue to firm up as they cool on the baking sheet. Overbaking can lead to dry, hard cookies.
More Delightful Apple Recipes to Try
If you’re an apple enthusiast, you’ll love exploring these other fantastic recipes that celebrate the versatile fruit:
- Best Apple Crumb Cake: A moist cake base topped with tender apples and a buttery crumb topping.
- Apple Pie Bars: All the classic flavors of apple pie in an easy-to-eat bar form.
- Old-Fashioned Apple Crisp: A warm, comforting dessert with tender baked apples and a crispy oat topping.
- Baked Apples: Simple yet elegant, these apples are cored and filled with a sweet, spiced mixture.
- Apple Dump Cake: An incredibly easy, minimal-effort dessert that tastes like a homemade apple cobbler.
If you make these delicious Apple Oatmeal Cookies, we’d love to see them! Snap a photo and share it on INSTAGRAM. Don’t forget to tag @crunchycreamysweet so we can admire your culinary creation and leave a comment! Happy baking!
Apple Oatmeal Cookies
Pin Recipe
Ingredients
- 1 cup chopped apples (Granny Smith recommended)
- 1 teaspoon lemon juice
- 1.5 cups old-fashioned oats
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup unsalted butter (melted and cooled)
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- ½ teaspoon pure vanilla extract
Instructions
- Peel, core, and chop apples into small, uniform cubes (about ¼ to ½ inch). Toss them in a bowl with 1 teaspoon of lemon juice to prevent browning.
- In a large mixing bowl, whisk together the all-purpose flour, old-fashioned oats, baking powder, baking soda, and salt. Add the spiced apples and stir until they are well coated by the dry ingredients. This helps prevent them from clumping and ensures even distribution in the cookies.
- In a separate medium bowl, combine the completely cooled melted unsalted butter with the packed brown sugar and granulated sugar. Whisk vigorously for about 30 seconds until the mixture is pale and creamy.
- Add the room-temperature large egg and pure vanilla extract to the sugar-butter mixture. Whisk again until fully incorporated and smooth.
- Pour the wet ingredients over the dry ingredients. Using a spatula or wooden spoon, gently fold everything together until just combined. Be careful not to overmix; stop as soon as there are no dry streaks of flour visible.
- Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 1 hour, or up to 2 hours, to allow the butter to firm up and the flavors to meld. This chilling step is crucial for thick, chewy cookies.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 2-tablespoon sized balls of cookie dough. Roll them lightly in your hands to form uniform balls and place them onto the prepared baking sheet, ensuring at least 2 inches of space between each cookie.
- Bake for 10 to 14 minutes, or until the edges are golden brown and the centers are just set. Baking time may vary. For a chewier cookie, I often bake mine for 12-14 minutes. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- This recipe makes approximately 2 dozen cookies. One serving is estimated as 2 cookies.
- Please note that the nutritional values provided are estimates and can vary based on specific brands and products used.
Nutrition
Carbohydrates: 30g |
Protein: 3g |
Fat: 9g |
Saturated Fat: 5g |
Cholesterol: 34mg |
Sodium: 153mg |
Potassium: 101mg |
Fiber: 2g |
Sugar: 14g |
Vitamin A: 262IU |
Vitamin C: 1mg |
Calcium: 30mg |
Iron: 1mg