When the leaves begin to change colors and the air gets crisp, inevitably damp and chilly, we pull out our warm jackets and rain boots to go enjoy the fall season. But when we get home, all we want is something warm to take off the fall’s chill. Our oatmeal apple cookies are one treat that helps to ease us into the season. These cookies are super easy to make and we justify eating more than just one cookie because they’re filled with apples and whole grains – so they’re healthy, right? It doesn’t really matter. They taste good and that’s why we’ve made them. Here’s how we do it.
Choose a good apple, pretty much any apple variety will work here but use a baking apple as a good guideline. The rest is pretty simple, we love what the brown sugar contributes here, a nice sweet warmth that is a natural “friend” to the apples. That sweet warmth is enhanced by a little bit of cinnamon, ginger, and nutmeg which add just a little bit of spice to the sweetness of the apples and sugar.
Now, the next step is truly the most important – the dough needs to sit in the refrigerator to chill. A seasoned cookie-baker will appreciate the value of chilling the dough before it’s dropped onto a baking sheet. It’s an important step that will make all the difference in how these cookies bake.
Your kitchen will smell absolutely heavenly as these cookies bake in the oven. There’s really nothing more inviting than a warm kitchen that smells like apples and cinnamon. We love a chewy cookie and this oatmeal apple cookie is as moist and chewy as they come. Once cooled, they’re ready to tuck away in an airtight container and if you’re lucky, they’ll stick around for a couple of days. On a cool, crisp, or even soggy fall day, an oatmeal apple cookie (or two) with a cup of tea is a perfect treat.
Oatmeal Apple Cookies
Serves Aprox. 24 cookies
20 minutes active, 30 minutes in active
- 1 large apple, peeled, cored, and diced
- 1 ¾ cup old-fashioned rolled oats
- 1 large egg
- 1 teaspoon vanilla
- 1 cup flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- ¼ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- Mix flour, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl. Set aside.
- Beat softened butter and both sugars until smooth. Add vanilla extract and 1 egg and beat until well blended.
- Slowly incorporate the dry ingredients into the wet ingredients, ⅓ at a time. Gently fold in the old-fashioned oats and the diced apple. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Take chilled cookie dough and scoop out 2-tablespoon sized balls of dough and drop onto prepared baking sheet. Space the cookies evenly on the baking sheet.
- Bake for 12-14 minutes until cookies are just golden on the edges.
- Cool slightly on the baking sheet then transfer to a cooking rack. Cool completely before storing in an airtight container.
Recipe adapted from Live Well, Bake Often.