Apple Cinnamon Oatmeal Cookies

September 29, 2017

Apple Cinnamon Oatmeal Cookies are the perfect thing to bake any day of the year but I especially love them during fall. 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 everyone craving more!

Apple Cinnamon Oatmeal Cookies Recipe

The Perfect Autumn Apple Recipe

I’ve always loved oatmeal cookies and when you add apples and autumn spices they become the absolute perfect autumn cookie! Those tiny little bits of apples in these cookies just make them sing!

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!

Stack of multi-colored apples in wooden bucket.

Ingredients You’ll Need for This Recipe

  • All-purpose flour
  • Rolled Oats
  • Cinnamon
  • Baking soda
  • Salt
  • Unsalted butter
  • Brown sugar
  • Egg
  • Vanilla extract
  • Granny Smith apples
  • Lemon

Scroll below for full printable recipe.

Image of diced bits of apples over cookie dough in a mixing bowl.

How to Make Apple Cinnamon Oatmeal Cookies

  • Preheat oven and line baking sheets.
  • Whisk together flour, oats, cinnamon, baking soda and salt.
  • In an electric mixer cream butter and brown sugar.
  • Mix in egg and vanilla extract.
  • Toss apples with lemon juice.
  • Add flour mixture to dough mix until combined, then mix in apples.
  • Scoop dough out using a medium cookie scoop and drop onto prepared baking sheets. Flatten slightly.
  • Bake in oven until cookies are set. Cool on wire rack.

Apple Cinnamon Oatmeal Cookies Recipe

Tips for These Apple Cookies

  • Another tart crisp apple can be substituted for Granny Smith. Don’t use sweet apples though, there’s already enough sugar in the dough.
  • 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.
  • Don’t omit the lemon, it brightens up the apple flavor a bit more.
  • Don’t use quick oats. Rolled old fashioned oats will offer the best texture and flavor.
  • Use the scoop and sweep method to measure flour (not spoon and level), or better yet use a kitchen scale for the most consistent results.
  • Use a cookie scoop for the fastest method for scooping out dough, it will also give you even size cookies.
  • For the perfect pairing serve with warm apple cider.

Tall stack of Apple Cinnamon Oatmeal Cookies

More Apple Recipes You Might Like

Apple Cinnamon Oatmeal Cookies

4.89 from 26 votes

A delicious, 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!

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


  • 1 1/4 cups (177g) all-purpose flour (scoop and level to measure)
  • 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 fresh 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

Recipe Notes

Use rolled old fashioned oats for best results. Don't substitute quick oats.

Dice apples into tiny bites so they cook through and soften by the time cookies are done.

Nutrition Facts
Apple Cinnamon Oatmeal Cookies
Amount Per Serving
Calories 134 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 22mg7%
Sodium 71mg3%
Potassium 50mg1%
Carbohydrates 19g6%
Sugar 9g10%
Protein 1g2%
Vitamin A 165IU3%
Vitamin C 0.5mg1%
Calcium 15mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Apple Recipe, Cookies
Author: Jaclyn

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  • Helen

    Followed the recipe to the T and they came out yummy! Similar with the Vanishing Oatmeal Cookies from Quaker Oats, this one requires less butter so it’s perfect! Thank you for the recipe!

  • Ree

    I’m not an oatmeal fan, but these were amazing!!! A new family favourite. Thank you for sharing!!

  • Paula Harmata

    I make cookies all the time but this recipe is awful! I followed all the directions just substituting pumpkin pie spice for the cinnamon. The cookies are too wet, they have been sitting out for four hours and still wet and sticky, I am about the throw them out! I think 2 teaspoons of fresh lemon juice is WAY too much liquid!!!. Very disappointing and I want to eat a cookie but will not eat these.

    • Jaclyn

      Jaclyn Bell

      It shouldn’t be the 2 tsp lemon juice making them wet and sticky (that’s about how much vanilla is added cookie recipes), rather it could be the apples you are using and the method you used to measure the flour. Flour should be scooped and leveled as noted and not spooned and leveled it will make a difference. And were your apples a few weeks old and starting to break down by chance? If the apples are too wet it could have made the batter wet. Sorry they were giving you trouble!

  • Jon

    Made these today. Followed the recipe to the litter. Cookies came out a little more dry and crumbly than I like. I will add a couple tablespoons of applesauce next time. Maybe half a mashed banana or something. Maybe another egg? Anyway, the flavor is fantastic. Apples, cinnamon, and oatmeal goes perfectly.

    • Jaclyn

      Jaclyn Bell

      If they were dry and crumbly they may have been over baked or too much flour may have been added. You could try 2 extra tablespoons of butter if you don’t think either of those were the issue.

  • Pip key

    Not sure why you need baking soda, I used sweet apples grated, less sugar, much less flour, more large oats and cooked both trays for 40 mins. Flour needs a lot of cooking, anyway they are moist crisp and very tasty

  • alyssa

    I made this for a high Scholl food and textile technology assessment, it tastes gooooooodddd! the way this is written helped me write it quickly