These apple spice oatmeal cookies are an ideal snack for fall or whenever you’re in the mood for warm, soothing flavors.Loaded with tender apple pieces, hearty oats, and a hint of apple pie spice, these cookies are soft, chewy, and irresistibly delicious. Plus, they make a great grab-and-go breakfast or snack option!
Ingredients
For the Cookie Dough:
- Old-fashioned oats
- All-purpose flour (or gluten-free flour)
- Baking powder
- Baking soda
- Apple pie spice (or a mix of cinnamon, nutmeg, and allspice)
- Salt
- Unsalted butter (softened)
- Brown sugar (packed)
- Granulated sugar
- Egg
- Vanilla extract
- Finely diced apples (peeled if desired, firm variety like Granny Smith or Honeycrisp)
How To Make Oatmeal Apple Spice Cookies
1. Prepare the Cookie Dough
Mix the dry ingredients: In a medium bowl, whisk together the 1 cup oats, ¾ cup flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoons apple pie spice, and ¼ teaspoon salt. Set this aside while you prepare the wet ingredients.
Cream the butter and sugars: In a large bowl, cream together the ½ cup softened unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar using an electric mixer. Beat for about 2–3 minutes until the mixture becomes light and fluffy.
Add wet ingredients: To the butter and sugar mixture, add 1 large egg and 1 teaspoon vanilla extract. Mix on low speed until well combined.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring at a low speed until the dough comes together. Be careful not to overmix, as this can affect the texture of the cookies.
Fold in the apples: Gently fold in 1 cup of finely diced apples. Ensure that the apples are evenly distributed throughout the dough, but be gentle to avoid mashing them too much.
2. Bake the Cookies
Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Shape the cookies: Scoop the dough using a tablespoon or cookie scoop and place it onto the prepared baking sheet. Leave about 2 inches of space between each cookie, as they will spread a little during baking.
Bake: Bake the cookies in the preheated oven for 10–12 minutes or until the edges turn golden brown and the centers are firm. Keep an eye on them, as oven times can vary slightly.
Cool: Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Top Tips
Use firm apples: Choose firm apple varieties like Granny Smith or Honeycrisp for the best texture in your cookies. Softer apples may break down too much during baking and make the dough too wet.
Softened butter: Make sure the butter is softened to room temperature for easy creaming with the sugars. If your butter is too cold, the dough may not mix properly.
Don’t overmix the dough: Overmixing can result in dense cookies. Mix until just combined, and then fold in the apples.
Chill the dough: If you prefer thicker cookies or if the dough feels too soft, chill it in the fridge for 15–30 minutes before scooping and baking.
Add texture: If you want more texture, consider adding chopped nuts (like walnuts or pecans) or raisins for an extra flavor boost.
Variations
Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version of these cookies.
Vegan Version: Swap the butter for a plant-based butter substitute and the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). Ensure the sugar is vegan-friendly if necessary.
Add-ins: Feel free to add other mix-ins like chocolate chips, raisins, or chopped walnuts to add more flavor and texture to the cookies.
Spicy Version: For a more intense spice flavor, add an extra ½ teaspoon of cinnamon or ½ teaspoon of ground ginger for a more complex flavor profile.
Storage Instructions
Room Temperature: Store these cookies in an airtight container at room temperature for up to 5 days. The cookies will remain soft and chewy.
Freezing: To freeze the cookies, place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container and store for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds before enjoying.
Dough Storage: You can also freeze the cookie dough. Scoop dough balls onto a baking sheet and freeze until firm. Transfer to a freezer-safe bag and store for up to 3 months. When ready to bake, just place the dough on a baking sheet and bake as usual, adding an extra 1–2 minutes to the baking time.
Serving Suggestions
These apple spice oatmeal breakfast cookies are perfect on their own, but you can also enjoy them with a glass of milk or a cup of coffee. For a fun twist, drizzle them with caramel sauce or add a handful of chopped nuts to the cookie dough.
Enjoy this tasty apple spice oatmeal cookie recipe that fills your kitchen with the warm, cozy flavors of fall!
FAQs
1. Can I use a different type of apple?
Yes, you can use any firm apple variety such as Honeycrisp, Gala, or Fuji. Just avoid soft apples like Red Delicious, as they may become too mushy during baking.
2. Can I make the dough ahead of time?
Absolutely! You can refrigerate the cookie dough for up to 2 days or freeze it for 3 months. Just scoop and bake when you’re ready.
3. Can I substitute brown sugar with white sugar?
You can substitute white sugar for brown sugar, but brown sugar adds a deeper, more caramel-like flavor. If using white sugar, the texture might be slightly different, but the cookies will still taste good.
4. Can I use quick oats instead of old-fashioned oats?
It’s best to use old-fashioned oats for a chewy texture. Quick oats might cause the cookies to be softer and less structured. If you only have quick oats, the cookies will still work, but they may be a little more crumbly.
5. How do I know when the cookies are done?
The edges should be golden brown, and the centers should be firm to the touch. If you gently press the center of a cookie, it should not leave an indentation.
More Recipes
Spiced Apple Oatmeal Cookies
Ingredients
For the Cookie Dough:
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour or gluten-free flour for a GF option
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons apple pie spice or a mix of cinnamon, nutmeg, and allspice
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely diced apples peeled if desired, and choose a firm variety like Granny Smith or Honeycrisp
Instructions
Prepare the Cookie Dough
Mix the dry ingredients
- In a medium bowl, whisk together the oats, flour, baking powder, baking soda, apple pie spice, and salt. Set aside.
Cream the butter and sugars
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer for 2–3 minutes, or until the mixture is light and fluffy.
Add wet ingredients
- Mix in the egg and vanilla extract until well combined.
Combine the wet and dry ingredients
- Slowly incorporate the dry ingredients into the wet mixture, stirring on low speed until the dough comes together.
Fold in the apples
- Carefully mix in the diced apples, ensuring they are evenly dispersed throughout the dough.
Bake the Cookies
Preheat the oven
- Set the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone mat.
Shape the cookies
- Scoop the cookie dough using a tablespoon or cookie scoop and place it onto the prepared baking sheet, spacing them about 2 inches apart.
Bake
- Bake for 10–1 Bake for 10–12 minutes, or until the edges turn golden and the centers are firm.
Cool
- Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.