Cinnamon Apple Oatmeal Cookies

Cinnamon Apple Oatmeal Cookies

Chewy oatmeal cookies studded with diced apple and warmed with cinnamon.

Total 42 min Makes 24 cookies Calories 158/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

These oatmeal cookies fold in finely diced fresh apple and a generous dose of cinnamon for a soft, chewy texture with pockets of fruity moisture. They bake up slightly rustic with lightly crisp edges, making them a good fit for fall snacking, lunchboxes, or an after-dinner treat with coffee.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup apple, peeled and finely diced
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

Method

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.

  4. Beat in the egg and vanilla extract until fully combined.

  5. Add the flour mixture to the butter mixture and stir until just combined.

  6. Fold in the oats, diced apple, walnuts, and raisins until evenly distributed.

  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

  8. Bake until the edges are golden brown and the centers are just set, 10 to 12 minutes, rotating the pans halfway through.

  9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

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★ 3.8 (1)

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    Cinnamon Apple Oatmeal Cookies

    These oatmeal cookies fold in finely diced fresh apple and a generous dose of cinnamon for a soft, chewy texture with pockets of fruity moisture. They bake up slightly rustic with lightly crisp edges, making them a good fit for fall snacking, lunchboxes, or an after-dinner treat with coffee.

    42 min 24 cookies 158 cal

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 3/4 cup unsalted butter, softened
    • 3/4 cup packed brown sugar
    • 1/4 cup granulated sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 3 cups old-fashioned rolled oats
    • 1 cup apple, peeled and finely diced
    • 1/2 cup chopped walnuts
    • 1/2 cup raisins

    Method

    1. 1

      Preheat the oven to 350°F and line two baking sheets with parchment paper.

    2. 2

      In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

    3. 3

      In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.

    4. 4

      Beat in the egg and vanilla extract until fully combined.

    5. 5

      Add the flour mixture to the butter mixture and stir until just combined.

    6. 6

      Fold in the oats, diced apple, walnuts, and raisins until evenly distributed.

    7. 7

      Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

    8. 8

      Bake until the edges are golden brown and the centers are just set, 10 to 12 minutes, rotating the pans halfway through.

    9. 9

      Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.