These Apple Oatmeal Cookies are the perfect cozy treat for fall. With warm cinnamon, chewy oats, sweet chunks of Granny Smith apple, and a soft, buttery texture, each bite is full of comforting flavors. Finished with a light cream cheese icing, these cookies strike the ideal balance between rustic and indulgent.
Why You’ll Love This Recipe
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Perfect for Fall: Packed with apples, oats, and cinnamon—these cookies taste like autumn in every bite.
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Soft and Chewy: The combination of butter, oats, and brown sugar creates a perfectly tender, chewy cookie.
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Easy to Make: Simple pantry ingredients and just one mixing bowl make cleanup a breeze.
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Kid-Friendly: These are great for lunchboxes or after-school snacks.
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Optional Icing: Add the tangy cream cheese glaze for a bakery-style finish—or leave them plain for a simpler snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Apple Oatmeal Cookies
1 3/4 cups all-purpose flour (scooped and leveled)
1 1/4 cups rolled old fashioned oats
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
2/3 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
1 cup finely chopped peeled Granny Smith apple (1/4-inch cubes or smaller)
1/2 cup chopped walnuts (optional)
Cream Cheese Icing
2 ounces cream cheese
1/2 cup powdered sugar
2–3 tablespoons milk
1 tsp vanilla extract
Directions
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Prep the Oven
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. -
Mix Dry Ingredients
In a medium bowl, whisk together flour, oats, cinnamon, baking soda, and salt. Set aside. -
Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar until smooth and creamy. -
Add Wet Ingredients
Beat in the egg, scrape down the sides, then mix in the egg yolk and vanilla extract until fully incorporated. -
Combine and Fold
Slowly mix in the dry ingredients until just combined. Fold in the chopped apples and walnuts (if using). -
Scoop and Bake
Scoop the dough (about 4 tablespoons per cookie) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 13–14 minutes or until set and lightly golden around the edges. -
Cool
Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. -
Make the Icing (Optional)
In a small bowl, whisk together cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies if desired.
Servings and Timing
Servings: 24 cookies
Prep time: 10 minutes
Cook time: 14 minutes
Total time: 24 minutes
Variations
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Add raisins: Mix in 1/3 cup of raisins for extra chewiness.
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Try different apples: Use Honeycrisp or Fuji apples for a sweeter taste.
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Skip the icing: These cookies are delicious even without the cream cheese drizzle.
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Add spice: Include a pinch of nutmeg or allspice for a deeper fall flavor.
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Make them gluten-free: Use a 1:1 gluten-free flour blend and certified GF oats.
Storage/Reheating
To store: Keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
To freeze: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag or container. Store for up to 2 months.
To serve: Thaw at room temperature or microwave for 10–15 seconds for a warm treat.
Note: If iced, allow the icing to fully set before stacking or freezing.
FAQs
Can I use a different type of apple?
Yes, but Granny Smith apples provide a nice tartness. Sweeter apples like Honeycrisp or Fuji will work too.
Can I skip the cream cheese icing?
Absolutely. The cookies are sweet and flavorful enough on their own.
Can I use quick oats instead of rolled oats?
Rolled oats give better texture, but quick oats will work in a pinch.
Can I make these cookies gluten-free?
Yes, substitute with a gluten-free 1:1 flour and make sure your oats are certified gluten-free.
Do I need to peel the apples?
Peeling is recommended for the best texture, but you can leave the skin on if you prefer a more rustic feel.
Can I use oil instead of butter?
Butter is preferred for flavor and texture, but softened coconut oil could be an alternative (expect a slightly different texture).
How do I prevent the cookies from spreading too much?
Make sure your butter isn’t too soft and avoid overmixing the dough.
Can I make the dough ahead of time?
Yes, the dough can be chilled for up to 24 hours. Let it sit at room temp for 15 minutes before scooping.
How do I drizzle the icing neatly?
Use a small spoon or transfer the icing to a zip-top bag, snip the corner, and pipe it across the cookies.
Can I double the recipe?
Yes, this recipe doubles well. Just make sure to bake in batches so the cookies don’t crowd the pan.
Conclusion
These Apple Oatmeal Cookies are a warm and cozy twist on classic oatmeal cookies. The soft apple chunks, chewy oats, and option of a tangy cream cheese icing make them a fall favorite—and an easy crowd-pleaser. Whether you serve them at a holiday gathering, pack them in lunchboxes, or bake a batch for weekend snacking, these cookies are sure to become a seasonal staple.
Print
Apple Oatmeal Cookies
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
These Apple Oatmeal Cookies are a perfect fall treat, filled with warm cinnamon spice, tender apple chunks, hearty oats, and optional crunchy walnuts. Topped with a tangy cream cheese icing, they make a cozy dessert or snack.
Ingredients
- Apple Oatmeal Cookies:
- 1 3/4 cups all-purpose flour (scoop and level to measure)
- 1 1/4 cup rolled old-fashioned oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup finely chopped peeled Granny Smith apple (1/4-inch cubes or smaller)
- 1/2 cup chopped walnuts (optional)
- Cream Cheese Icing:
- 2 ounces cream cheese
- 1/2 cup powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven: Preheat to 350°F (175°C). Line two 18×13-inch baking sheets with silicone baking mats or parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, oats, cinnamon, baking soda, and salt. Set aside.
- Cream butter & sugars: In a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar until smooth. Mix in the egg, then the yolk and vanilla extract.
- Combine: Add dry ingredients to wet mixture and mix until just combined. Stir in chopped apples and walnuts (if using).
- Scoop & bake: Scoop about 4 tablespoons of dough per cookie onto prepared sheets, spacing 2 inches apart. Bake one sheet at a time for 13–14 minutes, until cookies are set.
- Cool: Let cookies cool on baking sheet for several minutes before transferring to a wire rack to cool completely.
- Make icing: Whisk cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
- Store: Keep in an airtight container.
Notes
- Granny Smith apples are best for a tart flavor contrast, but other firm apples work too.
- Chop apples finely to prevent excess moisture in cookies.
- Cookies can be enjoyed plain or with the cream cheese drizzle for extra indulgence.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
