Description
Soft and chewy apple cinnamon oatmeal cookies packed with rolled oats, warm spices, and little pieces of fresh apple. These cozy cookies have golden edges, soft centers, and a delicious homemade flavor.
Ingredients
Scale
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 large egg yolk, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 cups (160 g) old-fashioned rolled oats
- 1 cup (125 g) peeled firm apple, cut into small 1/4-inch dice and blotted dry
Instructions
- In a large mixing bowl, beat the softened butter, packed light brown sugar, and granulated sugar together on medium speed for 2 to 3 minutes until creamy, smooth, and pale in color.
- Beat in the egg, egg yolk, and vanilla extract until the wet mixture is completely smooth and cohesive.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined and no dry flour streaks remain.
- Gently fold in the old-fashioned rolled oats and finely diced, blotted apple pieces using a rubber spatula until evenly distributed.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for 45 minutes to firm up the butter and allow the oats to absorb moisture.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Scoop approximately 2 tablespoons of chilled dough per cookie onto the prepared baking sheets. Space the dough balls 2 1/2 inches apart and press down gently to flatten slightly.
- Bake for 12–15 minutes, or until the edges are light golden brown and the centers look set.
- Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire cooling rack to set completely.
Notes
Choose firm, crisp apples like Honeycrisp, Granny Smith, or Fuji, and cut them into small 1/4-inch pieces. Pat the apple pieces thoroughly with paper towels to remove excess moisture and prevent wet pockets in the dough. Use old-fashioned rolled oats rather than quick oats for a rustic, bakery-style chew. Do not skip the 45-minute chill, as it firms up the butter and allows the oats to absorb moisture, helping prevent the cookies from spreading too much during baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg