Apple Cinnamon Oatmeal Cookies – Deliciously thick and chewy oatmeal cookies packed with juicy apple pieces and warm autumn spices. A wonderfully comforting homemade treat!
If you love the combination of apple and cinnamon, these Apple Cinnamon Oatmeal Cookies are sure to become a favourite! They’re wonderfully thick and chewy, with soft centres, hearty rolled oats, and sweet apple pieces in every bite. A delicious blend of cinnamon, ginger, nutmeg, and cloves gives them that irresistible cosy autumn flavour.
These homemade cookies are incredibly easy to make with simple ingredients, including melted butter and brown sugar for a rich, buttery flavour and beautifully chewy texture. There’s no need to chill the dough before baking, making them perfect for a quick afternoon bake, autumn gatherings, or simply enjoying with a warm cuppa!
Looking for more delicious apple recipes? Try my Apple Cinnamon Muffins, Apple Cinnamon Bread, or Apple Cinnamon Oatmeal Muffins.
Happy baking,
Marsha x
Apple Cinnamon Oatmeal Cookies
Ingredients
- 250 g plain/all-purpose flour
- 90 g rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 115 g unsalted butter, melted
- 150 g light brown sugar
- 50 g caster or granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 120 g peeled and finely chopped apples
Instructions
- Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Line a large baking tray with parchment paper or a silicone baking mat. Set aside.
- In a medium mixing bowl, whisk together the flour, rolled oats, baking powder, baking soda, cornflour, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a separate large mixing bowl, whisk together the melted butter, light brown sugar, and caster sugar until combined.
- Add the egg and vanilla extract, and whisk until smooth and combined.
- Add the dry ingredients and mix until just combined. Gently fold in the chopped apples.
- Roll the dough into balls, approximately 56g each, or use a medium cookie scoop. Place onto the prepared baking tray, leaving enough space between each one for spreading.
- Bake for 10–12 minutes, or until the edges are set and lightly golden. The centres will still be soft but will firm up as the cookies cool.
- Leave to cool on the baking tray for 5–10 minutes before transferring to a wire rack to cool completely.
I’d love to hear from you.
Comments
I don’t know if I missed something but the batter ended up super dry I couldn’t even form balls so I added oil at the end to help it moisten up enough to roll into cookies. Mine also did not fatten at all I had to press them down with a fork half way through. Tasted good but ratios are off for dry and wet ingredients
They did not flatten at all and a little dry. May be since I used 2 minute oatmeal. Still delicious though
Only one egg and 1/2 butter made these turn out a bit dry. They didn’t even rise or spread out like the picture shows. Tasty flavor though. I even added a few golden raisins.
I just made these for the first time today. I added maple icing to the top of my cooled cookies. I would give this recipe a 10 out of 10! Easy to whip up, and they’re the perfect fall cookie! My toddler loved them.