From-scratch Apple Cinnamon Oatmeal Cookies
It’s cookie season! And by cookie season, we also mean Christmas time! We love this time of year.
It’s finally cold outside, you get to wear big layers of clothing to hide your holiday food fluff, and you get to hang out with family.
We're pretty sure a majority of our cookie consumption comes from this time of year, and we're a-okay with that. We hope to feature several different cookies for you guys this holiday season and hopefully you’ll enjoy eating them and making them as much as we do.
Why you will come back to these Oatmeal Cinnamon Cookies
You will love these cinnamon oatmeal apple cookies because not only are they straightforward to cook, but everyone will love them.
These cookies have a deliciously warm, oatmeal cookie base that’s infused with cinnamon and apple flavors.
Cinnamon Oatmeal Apple Cookies are suited, soft, and chewy to getting in those fall flavors.
Cinnamon Oatmeal Cookies ingredients
- Unsalted butter, softened (don’t skip softening it! Honestly, melt it if you have to but don’t use it cold)
- Brown sugar
- Granulated sugar
- Applesauce, unsweetened & strained (you want the thickest part – you can do this with a slotted spoon)
- Egg, room temp
- Vanilla extract
- Old-fashioned oats
- All-purpose flour
- Apple pie spice
- Cinnamon
- Baking soda
- Salt
- Chopped apple
Apple Oatmeal Cinnamon Cookies Supplies Needed
Measuring cups
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Measuring spoons
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Baking sheet
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Silicone baking mat
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Parchment paper
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KitchenAid Stand Mixer
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Glass mixing bowls
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Apple corer
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Cookie scoop
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How to make Apple Oatmeal Cookies
- Preheat your oven to 350°F.
- Line your baking sheet with a silicon baking mat or parchment paper.
- With a mixture, cream together your butter and sugars.
- Whisk in the applesauce, egg, and vanilla.
- In a separate bowl, combine the oats, flour, apple pie spice, cinnamon, baking soda, and salt.
- Once mixed, add the dry ingredients to the wet ingredients and stir until combined.
- Fold in the chopped apple.
- Cover and place dough in refrigerator to chill for 1-2 hours.
- Using a cookie scoop, scoop onto baking sheet at least 2 inches apart.
- Flatten the cookies slightly.
- Bake for 12-13 minutes, until they are lightly browned on the edges.
- Remove from the oven and allow them to cool slightly before removing to finish cooling on a rack.
Cinnamon Apple Oatmeal Cookie Recipe Tips
- We mention that you want “strained” applesauce. You don’t have to put it in a strainer, you don’t want runny applesauce. You’ll end up with cookies that spread too much.
- We've used several different types of apples. A lot of people prefer granny smith in baking, but we actually like all types of apples in this recipe.
- You will want to refrigerate this dough before making. You don’t have to, but the cookies will spread a lot if you don’t.
How to store Apple Oatmeal Cinnamon Cookies
Apple Oatmeal Cinnamon Cookies will stay fresh for up to 3 days when stored in an airtight container at room temperature. Be sure they are completely cooled first.
Apple Cinnamon Oatmeal Cookies FAQs
Prep 10 minutesCook 12 minutesTotal 22 minutesMakes 24 coookies
Ingredients
- 1/4 cup 1/2 stick unsalted butter, softened (don’t skip softening it! honestly, melt it if you have to but don’t use it cold)
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1/2 cup applesauce unsweetened & strained (you want the thickest part – you can do this with a slotted spoon )
- 1 egg room temp
- 1 1/2 tsp vanilla extract
- 2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 1/4 tsp apple pie spice
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup finely chopped apple
Method
- Preheat your oven to 350°F.
- Line your baking sheet with a silicon baking mat or parchment paper .
- With a mixture, cream together your butter and sugars.
- Whisk in the applesauce, egg, and vanilla.
- In a separate bowl, combine the oats, flour, apple pie spice, cinnamon, baking soda, and salt.
- Once mixed, add the dry ingredients to the wet ingredients and stir until combined.
- Fold in the chopped apple.
- Cover and place dough in refrigerator to chill for 1-2 hours.
- Using a cookie scoop, scoop onto baking sheet at least 2 inches apart.
- Flatten the cookies slightly.
- Bake for 12-13 minutes, until they are lightly browned on the edges.
- Remove from the oven and allow them to cool slightly before removing to finish cooling on a rack.
Notes
- WW Freestyle Points : 5 per cookie You’ll want to use thicker applesauce and avoid it being too watery. <h3 class="wprm-recipe-header
