Irresistible Thick & Soft Apple Oatmeal Cookies: Your Ultimate Fall Baking Delight
There’s something truly magical about the aroma of freshly baked cookies filling your home, especially as the crisp air of autumn settles in. These thick and soft apple oatmeal cookies are more than just a treat; they’re a comforting embrace of fall flavors, guaranteed to become your go-to recipe for the season. Perfectly spiced with a heartwarming blend of cinnamon and nutmeg, and studded with tender chunks of fresh apple, these cookies are incredibly easy to make and impossible to resist. Get ready to bake a batch that will delight friends and family alike!
When it comes to homemade cookies, oatmeal cookies hold a special place in many hearts, and for good reason. Their comforting chewiness and wholesome texture are simply unbeatable. This particular recipe elevates the classic oatmeal cookie by infusing it with the vibrant, sweet-tart taste of fresh apples and warm autumn spices. It’s a match made in heaven, creating a cookie that’s both familiar and wonderfully fresh, capturing the essence of fall in every single bite.
Why You Will Absolutely Love These Apple Oatmeal Cookies
These cookies aren’t just delicious; they offer a delightful combination of qualities that make them stand out. Here’s why this recipe is about to become a staple in your kitchen:
- They’re Incredibly Soft and Delicious: Imagine biting into a cookie that yields perfectly, offering a tender, chewy texture that’s truly satisfying. These apple oatmeal cookies are crafted to achieve that ideal softness, ensuring a melt-in-your-mouth experience with every bite. The combination of oats and apple creates a delightful texture that’s both hearty and tender, distinguishing them from ordinary cookies.
- Generous Chunks of Apples in Every Bite: Unlike some recipes where apple flavor is subtle, this recipe ensures you get delightful bursts of fresh, juicy apple with each mouthful. The small, tender apple pieces are distributed throughout the dough, providing a wonderful textural contrast and a refreshing fruitiness that complements the warm spices beautifully. It’s like a mini apple pie in cookie form!
- No Dough Chilling Required: For those spontaneous baking cravings, this is a game-changer! Many cookie recipes demand lengthy chilling times for the dough, but not these. You can mix, scoop, and bake these apple oatmeal cookies immediately, saving you precious time and allowing you to enjoy your freshly baked treats much sooner. This convenience makes them perfect for busy weeknights or unexpected guests.
- Made with Simple, Wholesome Ingredients: You won’t need any exotic items for this recipe. All the ingredients are readily available in most grocery stores and are likely already in your pantry. From basic flour and oats to common spices, butter, and sugar, these cookies rely on classic components to deliver exceptional flavor and quality. It’s a testament to how simple ingredients can create something truly extraordinary.
Not only are these apple oatmeal cookies incredibly easy to prepare, thanks to straightforward steps and no dough chilling, but their taste is also simply incredible. The symphony of flavors, from the earthy oats to the sweet apples and warming spices, creates a harmonious and addictive treat. Beyond the deliciousness, I’m also sharing comprehensive instructions on how to freeze both the cookie dough and the baked cookies, offering fantastic flexibility for future enjoyment. Plus, discover simple variations to customize the recipe and truly make it your own!
How To Make The Best Apple Oatmeal Cookies
Crafting these delightful apple oatmeal cookies is a straightforward and enjoyable process. Follow these detailed steps to achieve perfect, soft, and spiced cookies every time:
To begin, you’ll prepare your dry ingredients. In a spacious mixing bowl, combine your all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and a pinch of salt. Whisk these ingredients together thoroughly until they are uniformly combined, ensuring the spices are evenly distributed for consistent flavor in every cookie. Once whisked, gently stir in the old-fashioned rolled oats. The oats are crucial for that classic chewy oatmeal cookie texture. Set this dry mixture aside while you prepare the wet ingredients.
Next up are the wet ingredients, where the magic truly begins. In a separate, large mixing bowl, or the bowl of your stand mixer, cream together a stick of softened unsalted butter with both light brown sugar and granulated sugar. Beat this mixture on medium speed for about one to two minutes, or until it becomes light, fluffy, and well combined. This creaming process incorporates air, contributing to the cookies’ soft texture. Then, incorporate a single room temperature egg and a teaspoon of pure vanilla extract. The room temperature egg ensures better emulsion and a smoother batter. I highly recommend pausing your mixer to scrape down the sides and bottom of your bowl with a spatula, then mixing again. This simple step guarantees all ingredients are fully incorporated, leaving no unmixed pockets.
Now, it’s time to bring the two mixtures together. Gradually add the dry ingredients into the wet ingredients, mixing on low speed until they are just combined. Be careful not to overmix at this stage, as overmixing can lead to tough cookies. Once the dough comes together, it’s time for the star ingredient: the apples! Carefully peel, core, and chop a medium-sized apple into small, bite-sized pieces, aiming for about 1 cup. Gently fold these chopped apples into your cookie dough until they are evenly distributed throughout. This ensures every cookie gets a wonderful apple burst.
Once your apple oatmeal cookie dough is ready, it’s time to prepare for baking. Line two large baking sheets with parchment paper or silicone baking mats; this prevents sticking and helps with even baking. I find that using a 1.5 tablespoon cookie scoop is ideal for these cookies, creating perfectly portioned and consistently sized cookies. Scoop the dough balls onto the prepared baking sheets, making sure to leave ample space between each cookie to allow for spreading. These cookies will bake in your preheated oven for approximately 12 to 15 minutes. You’ll know they’re done when the edges are lightly golden, and the tops appear set and no longer glossy in the center.
After removing them from the oven, resist the urge to move them immediately. I prefer to let my freshly baked cookies cool for a few minutes directly on the baking sheet. This allows them to firm up slightly, making them easier to transfer without breaking. After 5-10 minutes, gently move them to a wire rack to cool completely. But let’s be honest, there’s nothing quite like a warm, soft apple oatmeal cookie straight from the oven, perhaps with a glass of cold milk or a hot cup of tea. Enjoy them in their warm, gooey glory!
Freezing Instructions for Apple Oatmeal Cookies
A common question I receive is about freezing these apple oatmeal cookies or their dough, especially since they contain fresh apples. The excellent news is: yes, both the cookie dough and the baked cookies freeze beautifully! This makes them perfect for meal prepping desserts or ensuring you always have a batch of delicious, homemade cookies on hand. Freezing is a fantastic way to enjoy these treats beyond their immediate freshness.
How To Freeze The Cookie Dough:
Freezing cookie dough is a brilliant way to have freshly baked cookies whenever a craving strikes without all the immediate prep work. Once your apple oatmeal cookie dough is fully mixed and ready, line a large baking sheet with parchment paper. Using your 1.5 tablespoon cookie scoop, portion out individual balls of cookie dough onto the lined baking sheet, ensuring they aren’t touching. For optimal freezing and quicker baking later, slightly flatten each ball of cookie dough with the palm of your hand. This helps them freeze and bake more evenly. Next, place the entire baking sheet, with the scooped dough balls, into the freezer. Allow the dough to flash freeze for at least 1-2 hours, or until completely solid. Once frozen solid, transfer the individual cookie dough balls to a freezer-safe bag or an airtight container. This flash-freezing step prevents the dough balls from sticking together, allowing you to easily grab just a few cookies at a time. Store in the freezer for up to 3 months. When you’re ready for a fresh batch, simply place the frozen dough balls on a prepared baking sheet and bake as directed, adding just 1 to 2 extra minutes to the baking time if needed to ensure they are cooked through.
How To Freeze The Baked Cookies:
If you’ve baked a large batch and want to save some for later, freezing baked cookies is equally simple and effective. The key is to ensure the cookies have cooled completely to room temperature before freezing. Warm cookies will create condensation in the freezer bag, leading to soggy cookies. Once thoroughly cooled, arrange the cookies in a single layer inside a freezer-safe bag or an airtight container. For an extra layer of protection and to prevent them from sticking together, especially if stacking, you can place a piece of parchment paper between each layer of cookies. This simple trick ensures they maintain their shape and texture. Seal the container or bag tightly, removing as much air as possible, and store in the freezer for up to 3 months. When you’re ready to enjoy these delightful treats, simply place the frozen cookies on your kitchen counter for a few hours and allow them to come to room temperature naturally. They’ll be almost as good as freshly baked!
Creative Recipe Variations for Your Apple Oatmeal Cookies
While these apple oatmeal cookies are absolutely fantastic and flavorful just as the recipe is written, sometimes it’s fun to get creative and customize them. Here are some of my favorite ways to change them up, adding new dimensions of flavor and texture to these already wonderful treats:
- Transform Them into Delicious Sandwich Cookies: Elevate your apple oatmeal cookies by turning them into decadent sandwich cookies. Once cooled, pair two cookies together and fill them with a generous dollop of homemade vanilla buttercream frosting. The creamy, sweet frosting provides a lovely contrast to the spiced, chewy cookies, creating an even more indulgent dessert. You could even try a cream cheese frosting for a tangier complement!
- Add Cinnamon Baking Chips for Extra Spice: For an intensified cinnamon flavor and a little extra sweetness, consider folding in 1/2 to 3/4 cup of cinnamon baking chips into the cookie dough along with the chopped apples. These small chips melt slightly during baking, releasing bursts of warm cinnamon flavor that beautifully enhance the existing spices and apples.
- Drizzle with a Maple Cinnamon Glaze: Once the cookies have cooled completely, give them a beautiful finish and an extra layer of flavor by topping them with a simple, sweet maple cinnamon glaze. This glossy glaze sets nicely and adds a touch of elegant sweetness and another hint of autumn spice, making the cookies even more irresistible and visually appealing.
- Introduce Nuts for Crunch: For an added layer of texture and a nutty flavor, consider folding in 1/2 cup of chopped pecans or walnuts into the cookie dough. The crunch of the nuts provides a delightful contrast to the soft apples and chewy oats, making for a more complex and satisfying bite.
- Boost the Apple Flavor with Dried Apples: If you want to really emphasize the apple, in addition to or instead of fresh apples, you can add 1/4 to 1/2 cup of finely diced dried apples. These will add a more concentrated apple flavor and a different chewy texture. Remember that dried fruit will absorb some moisture, so the cookies might be slightly denser.
Essential Baking Tips for Perfect Apple Oatmeal Cookies
Achieving the perfect apple oatmeal cookie is easy with a few key tips. These insights will help you avoid common baking pitfalls and ensure your cookies are consistently delicious:
- Precise Flour Measurement is Key: When measuring your all-purpose flour, it’s crucial to use the “spoon and level” method. Instead of scooping directly with your measuring cup (which compacts the flour and leads to too much), gently spoon the flour into your measuring cup until it’s overflowing, then use a straight edge (like the back of a knife) to level it off. Too much flour can result in cookies that are super thick, dry, and won’t spread properly in the oven, losing that desirable soft and chewy texture.
- Choosing the Right Apples Makes a Difference: While many types of apples will work in these cookies, selecting a good baking apple will enhance the flavor and texture. My personal favorite options for these cookies are Honeycrisp, which offers a perfect balance of sweet and tart with a crisp texture; Fuji, known for its sweet flavor and firm flesh; or Granny Smith, which provides a lovely tartness that cuts through the sweetness of the cookie dough, and holds its shape well when baked. Feel free to experiment with your favorite!
- Proper Apple Preparation: For the best results and even distribution, I strongly suggest peeling and coring your apple first, then chopping it into smaller, uniform bite-sized pieces. Aim for pieces roughly 1/4 to 1/2 inch in size. This ensures that the apple pieces soften nicely during baking and provide pleasant bursts of fruit without being overwhelmingly large or clumpy in the dough.
- Nutmeg Substitution or Omission: Nutmeg adds a wonderfully warm, earthy depth to the spice blend, complementing the cinnamon beautifully. However, if you don’t have any ground nutmeg on hand, don’t fret! You can simply omit it from the recipe, or, for an extra boost of spice, replace it with another 1/4 teaspoon of ground cinnamon. The cookies will still be delicious and full of fall flavor.
- Optimal Storage for Freshness: Keep in mind that the chopped fresh apples add a natural moisture to these cookies. While this contributes to their incredible softness, it also means they are generally best enjoyed the same day they are baked for peak texture and flavor. However, if you have leftovers, you can store them in an airtight container at room temperature for 2 to 3 days. To maintain their softness, you might place a piece of plain white bread in the container with them – the cookies will absorb moisture from the bread.
- Room Temperature Ingredients: Always ensure your butter and egg are at room temperature. This allows them to cream together more efficiently with the sugars, creating a smooth, emulsified batter that bakes evenly and contributes to the cookies’ soft, tender crumb. Cold ingredients can lead to a lumpy batter and less desirable cookie texture.
- Don’t Overcrowd Your Baking Sheets: Give your cookies space to spread! Placing too many cookies on one baking sheet can lead to uneven baking, with cookies merging into each other. Use two baking sheets and ensure there’s at least 2 inches between each dough ball.
More Delicious Cookie Recipes To Try!
If you’ve loved these apple oatmeal cookies, you’re in for a treat! Explore some of my other favorite cookie recipes, perfect for any occasion:
- Small Batch Chocolate Chip Cookies: Perfect for when you need a quick fix of classic chocolate chip goodness without baking a huge batch.
- Peanut Butter Blossoms: A timeless classic, these soft peanut butter cookies topped with a Hershey’s Kiss are always a hit.
- Lemon Cookies: Bright, zesty, and refreshingly soft, these lemon cookies are a burst of sunshine in every bite.
- Monster Cookies: Packed with oats, peanut butter, chocolate chips, and M&M’s, these chewy cookies are truly monstrously good.
- Classic No-Bake Cookies: Quick, easy, and requiring no oven, these chocolate and peanut butter oat cookies are perfect for a speedy sweet craving.
Apple Oatmeal Cookies
25 minutes
15 minutes
40 minutes
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Ingredients
24
cookies
-
1
cup
(125 grams) all-purpose flour
(spooned & leveled)
-
1
teaspoon
ground cinnamon -
1/4
teaspoon
ground nutmeg -
1/2
teaspoon
baking soda -
1/4
teaspoon
salt -
1
and 3/4 cups (175 grams) old-fashioned rolled oats -
1/2
cup
(115 grams) unsalted butter
softened -
1/2
cup
(100 grams) light brown sugar
packed -
1/4
cup
(50 grams) granulated sugar -
1
large egg
at room temperature -
1
teaspoon
pure vanilla extract -
1
cup
(120 grams) chopped apple
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Instructions
-
Preheat your oven to 350°F (177°C). Prepare two large baking sheets by lining them with parchment paper or silicone baking mats. This ensures your cookies won’t stick and cook evenly.
-
In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt until they are thoroughly combined and no clumps remain. Then, stir in the old-fashioned rolled oats until well distributed. Set this dry mixture aside.
-
Using a handheld mixer or a stand mixer fitted with the paddle attachment, cream the softened unsalted butter, light brown sugar, and granulated sugar together. Beat for 1 to 2 minutes, or until the mixture is light, fluffy, and completely combined. Mix in the room temperature egg and pure vanilla extract, making sure to stop and scrape down the sides and bottom of the bowl as needed to ensure all ingredients are well incorporated.
-
Add the prepared dry ingredients to the wet ingredients. Mix on low speed until they are just combined and no streaks of flour are visible. Be careful not to overmix the dough. Gently fold in the chopped apple pieces until they are fully incorporated into the cookie dough, ensuring an even distribution.
-
Using a 1.5 tablespoon cookie scoop, portion out balls of the cookie dough and place them onto the prepared baking sheets. Ensure there is enough space (about 2 inches) between each cookie to allow for proper spreading during baking.
-
Bake for 12 to 15 minutes, or until the edges of the cookies are lightly golden and the tops appear set and no longer wet in the center. Baking times may vary slightly depending on your oven.
-
Remove the baking sheets from the oven and allow the cookies to cool on the baking sheet for 5 to 10 minutes. This helps them firm up and prevents them from breaking. After cooling on the sheet, transfer the cookies to a wire rack to cool completely before storing or serving.
Notes
Storage Instructions: These apple oatmeal cookies are wonderfully moist and flavorful, and are best enjoyed the same day they are baked for optimal texture. However, they can be stored in an airtight container at room temperature for 2 to 3 days. To keep them extra soft, you can place a slice of plain bread in the container with them.
To Freeze The Cookie Dough: For future baking convenience, scoop the cookie dough onto a parchment-lined baking sheet and slightly flatten each ball. Flash freeze until solid, then transfer the frozen dough balls to a freezer bag or airtight container. Store for up to 3 months. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time as needed.
To Freeze The Baked Cookies: Once your cookies have cooled completely to room temperature, they can be stored in a freezer-safe bag or container for up to 3 months. To prevent sticking, place a piece of parchment paper between layers if stacking. Thaw at room temperature for a few hours before enjoying.
Nutmeg: If you find yourself without ground nutmeg, feel free to replace it with an additional 1/4 teaspoon of ground cinnamon for a slightly different, but still delicious, spice profile, or simply omit it from the recipe.
Egg: For the best results and a smooth, well-emulsified dough, it’s highly recommended to use a room temperature egg in this cookie recipe. To quickly bring a cold egg to room temperature, simply place it in a bowl of warm water for 5 to 10 minutes before use.
Apple: One medium-sized apple typically yields about 1 cup (120 grams) of chopped apple pieces, which is perfect for this recipe. You have flexibility with your apple choice; any kind of baking apple will work wonderfully. My top recommendations for a delightful flavor and texture are Honeycrisp, Fuji, or Granny Smith apples, each offering a unique balance of sweetness and tartness that enhances the cookies.
American
Dessert
Danielle Rye
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