Apple Cinnamon Oatmeal Cookies


These Apple Cinnamon Oatmeal Cookies are the perfect thing to bake on such a nice fall weekend! They are soft and cake-like in the middle with chewy, slightly crisp edges, and that delicious apple flavor and abundance of cinnamon will leave you craving more!

Apple Cinnamon Oatmeal Cookies

I’ve always loved oatmeal cookies (but to be honest I’ve always loved any kind of cookie). But something about oatmeal cookies is just perfect for fall, especially when you swirl tiny little chunks of apples into the batter (then for round two next weekend try my Pumpkin Oat Chocolate Chip Cookies next!).

Apple Cinnamon Oatmeal Cookies


I love how every season has fruits that pair with it, like bright oranges and tempting pomegranate in winter, sweet strawberries and mangos in the spring, juicy watermelon and plump blueberries in the summer, and those crisp apples and mellow pears in the fall.

And right now I’m really loving adding apples to everything! From my oatmeal in the morning, to salads at lunch, to my sheet pan meals at dinner, and now here we finish off with apples in our cookies for dessert!

Apple Cinnamon Oatmeal Cookies

In these cookies you cut the apples up very very small so not only will they bake through and become tender but that way you’ll also get apples flavor in each and every bite.

And all the apples make these cookies perfectly moist.

Apple Cinnamon Oatmeal Cookies

Now pass me a stack and a cup of warm apple cider because it’s fall and that’s what we do when fall rolls around, right??

Apple Cinnamon Oatmeal Cookies

Oh and if you are wondering about the lemon in the recipe, it just helps brighten up that apple flavor a little more. So I don’t recommend omitting it, and preferably use fresh if possible.


Apple Cinnamon Oatmeal Cookies

4.78 from 9 votes

A soft cake-like cookie filled with oats, loaded with tiny chunks of apples and swirled with plenty of cinnamon. The perfect cookie to make on fall weekends!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 19 cookies


  • 1 1/4 cups (177g) all-purpose flour
  • 1 1/4 cups (120g) rolled old fashioned oats
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (160g) packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (120g) finely chopped peeled Granny Smith apple (1/4-inch cubes or smaller)
  • 2 tsp lemon juice


  1. Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper. 

  2. In a mixing bowl whisk together flour, oats, cinnamon, baking soda and salt for 20 seconds, set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and brown sugar until combined. Mix in egg and vanilla extract.

  4. Toss apples with lemon juice in a small bowl. Add flour mixture to egg and vanilla mixture and mix until combined, then mix in apples. 

  5. Scoop dough out using a medium cookie scoop, or 2 Tbsp at a time, and drop onto prepared baking sheets spacing cookies 2-inches apart. Flatten them just slightly.

  6. Bake one sheet at a time in preheated oven until cookies are set, about 14 - 15 minutes. 

  7. Let cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store cookies in an airtight container.

  8. Recipe source: Cooking Classy


  • desiree: hello are the degrees fareinheit or celsius?

    merci! October 15, 2017 at 7:15am Reply

    • Jaclyn: Fahrenheit :) October 15, 2017 at 12:06pm Reply

  • Vickey: Would quick oats work or does it have to be old fashioned? October 7, 2017 at 7:09pm Reply

    • Jaclyn: Quick oats might work but I’m not sure on the amount as each works a little differently so I’d recommend sticking with old fashioned. October 9, 2017 at 4:32pm Reply

  • Lacey: This recipe looks amazing. Do you know what I could substitute for the egg to make it Vegan? I have alternate butter but not sure about an egg substitute. October 7, 2017 at 11:49am Reply

    • Jaclyn: I’ve heard that “flax egg” can work in baked recipes, I can’t guarantee it would work here but that’s one of the best substitutions I’ve heard of. October 9, 2017 at 4:31pm Reply

  • Lynn: Do you peel the apples? October 3, 2017 at 9:16am Reply

    • Jaclyn: Yes, thanks for pointing that out :). October 5, 2017 at 3:41pm Reply

      • Lyn: Thank you. October 5, 2017 at 7:28pm Reply

  • Amy: Can you use any type of apple in these? October 2, 2017 at 6:17am Reply

    • Jaclyn: Any apple that works well for baking with a good appley flavor should work here. October 2, 2017 at 4:04pm Reply

  • Laura | Tutti Dolci: I love these cookies, such a gorgeous stack of fall deliciousness! :) October 1, 2017 at 8:25pm Reply

    • Jaclyn: Thanks Laura :)! October 1, 2017 at 8:30pm Reply

  • Melissa: Hi – Have you ever tried freezing the dough to bake at a later time? These sound delicious. I can’t wait to try… October 1, 2017 at 11:02am Reply

    • Jaclyn: I haven’t but I probably wouldn’t because of the fresh apple in them. I hope you get a chance to try them soon though Melissa! October 1, 2017 at 8:31pm Reply

  • Julia: I made the cookies today and they turned out great! Slightly crisp outside and chewy inside. We both ate more than we should have. They’re so good!!! I know I will make them over and over again. September 30, 2017 at 10:06am Reply

    • Jaclyn: I’m so glad they were enjoyed Julia! Thanks for leaving a review! September 30, 2017 at 4:32pm Reply

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