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!
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!).
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!
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.
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??
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
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!
- 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
Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
In a mixing bowl whisk together flour, oats, cinnamon, baking soda and salt for 20 seconds, set aside.
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.
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.
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.
Bake one sheet at a time in preheated oven until cookies are set, about 14 - 15 minutes.
Let cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store cookies in an airtight container.
Recipe source: Cooking Classy